Salsa for Canning

Recipe by Lavender Lynn
READY IN: 5hrs
SERVES: 35
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dip tomatoes in hot water for 20 seconds then in ice cold water. Peel off skins. Cut into about 8 pcs. We then fill a quart jar full of tomatoes like for canning and then dump into large pan. We prepare 4 quarts worth for each batch.
  • Chop up all veges except tomatoes in a food processor and put into large pan with tomatoes.
  • Add the vinegar, brown sugar, and salt.
  • Simmer over low heat for 3-4 hours until reach desired consistency.
  • Stir often to keep from sticking and burning to bottom of pan.
  • Can in pint sized jars by water bath method. Check your current canning instructions for length of time in water bath.
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