Prep 30 mins
Cook 15 mins
I have been making different batches of salsa every year to see if any are better then any others - after all the tests this has been a proven winner year after year. I am not totally positive how many jars this makes as my husband always steals some before I can get it canned.
- 8 cups tomatoes (blanched and chopped, You can add more if you like)
- 2 cups onions, chopped
- 3⁄4 cup jalapeno pepper, chopped fine
- 10 garlic cloves, minced
- 2 tablespoons pepper
- 1⁄4 cup salt (I use canning salt)
- 1⁄4 cup sugar
- 1⁄3 cup lime juice
- 1⁄2 cup chopped cilantro
- 24 ounces tomato sauce
- 6 ounces tomato paste
- Mix all ingredients except tomato sauce and paste - bring to a boil. If you wish to drain off some of the juice now is the time to do it - if not then add tomato sauce and tomato paste. Slowly boil for 10 minute
- Seal into half pints, pints and quarts and process in water bath for 10 minutes.
With an over abundance of summer tomatoes needed to try something with them. I've never canned salsa before but decided to give this a try. The process was simple and all my jars sealed right away. We did save some out to try and the taste was lovely. I'm always a little nervous about canning and this is the first time I've tried anything with tomatoes so will be anxious to see how they do.