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Submitted by Michigan Dreamer

"I can not remember where i found this recipe, but am posting it by request. Glad you enjoyed the recipe."

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 4

ingredients

• 6 lbs tomatoes, peeled & quartered (one gallon)
• 1 large onion, finely chopped
• 3 bell peppers, finely chopped
• 1⁄2 cup white vinegar
• 2 tablespoons canning salt
• 10 jalapeno peppers, chopped (for hot, or 7 for med. or mild use 4)
• 1 1⁄2 cups sugar

directions

1. Put all ingredients in large enamel pot.
2. Bring to boil.
3. Reduce heat and simmer 30 minutes, stirring occasionally.
4. Pour into sterilized pints.
5. Seal and process in boiling water bath 5 minutes.

Reviews

[Wallace C.]

Leave out the sugar.

 

[Mommaofmany]

I use a very similar recipe for canning. It is one recipe we use ALL the time! I can it in 4 oz and 8 oz jars. I use it for making Spanish Rice and also when cooking ground beef for Mexican meals. I didn't can enough last year and recently ran out. I know to make even more this season!

 

[kjkellogg]

I really liked the end results of this recipe, but gave it 4 stars because it was to sweet. I even cut the sugar in half after reading other reviews. With only half the sugar it makes a nice salsa. Not sure how it will be in chili. When I make it again I will probably leave all the sugar out. I made a double batch and got 9.5 pints.

 

[Stacey G.]

I just want to verify that the water bath is actually only 5 min for shelf stable ?

 

[proud-hillbilly-gra]

Good recipe but next time I will use at least half if not less salt.