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Wonderful Salsa
June 20, 2009
7:40 pm
North Central WV

Forum Posts: 3159
Member Since:
February 8, 2009
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Wonderful Salsa

8 cups tomatoes -  can use three 28/29 oz. cans tomatoes, well drained 

(I buy petite diced when I can find them on sale)                          

2 ½ cups diced onion

1 ½ cup diced green bell pepper

1 cup diced hot peppers (I usually use all banana peppers)

6 cloves garlic, minced

2 tsp. cumin

2 tsp. black pepper

1 Tbsp. canning salt

1/3 cup sugar

1/3 cup white vinegar

29 oz. can of tomato puree

1 ½ cups tomato sauce 

Mix everything together in a large saucepan. Bring slowly to a boil & boil gently for ten minutes (or less - be sure the onions & peppers remain somewhat crisp).

NOTE: At this point you could cool & refrigerate & use without canning if desired.

Pour into hot jars, cap with hot rings & lids.

Process in boiling water bath for 10 minutes.

Yield: 7 to 8 pints.

I started canning this several years ago and we like it so much that I haven't bought any store bought salsa since I made the first batch. It is so good with store-bought canned tomatoes that I make it that way year round and use fresh tomatoes to can in other ways.

If common sense were truly common, wouldn't there be more evidence of it?

July 22, 2009
2:53 pm
Super Chicken
Forum Posts: 543
Member Since:
September 1, 2008
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I have not made this yet  but wonder about it's shelf life given the recent discussion about canning tomatoes in a waterbath etc.  Are the canned tomatoes a difference here?

July 22, 2009
4:21 pm
Forum Posts: 8497
Member Since:
December 28, 2008
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Looks like enough vinegar to up the ante significantly on acid level.  Would expect that is it's entire purpose...

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