Salsa for Canning

I got this from a coworker in Idaho, Karen Skeen. We have been making this for about 16 years. Over the last couple of years, it has been a joint project of my DH and mine. We prepare all the ingredients for 3 batches on Friday night. On Saturday we cook and can 2 batches, then finish up with 1 the last batch on Sunday.
- Ready In:
- 5hrs
- Serves:
- Yields:
- Units:
3
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ingredients
- 4 quarts tomatoes (we prepare our own fresh)
- 4 green peppers
- 5 serrano peppers
- 5 jalapeno peppers
- 3 small yellow hot peppers
- 1 cup white vinegar
- 1 - 1 1⁄2 onion
- 1⁄4 cup brown sugar
- 3 tablespoons salt
- 2 garlic cloves
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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RECIPE MADE WITH LOVE BY
@Lavender Lynn
Contributor
@Lavender Lynn
Contributor
"I got this from a coworker in Idaho, Karen Skeen. We have been making this for about 16 years. Over the last couple of years, it has been a joint project of my DH and mine.
We prepare all the ingredients for 3 batches on Friday night. On Saturday we cook and can 2 batches, then finish up with 1 the last batch on Sunday."
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I was about to comment on this recipe...and realized I never reviewed it! Last summer DH and I made 4 batches of Salsa we loved it! I cleaned all the veggies and tossed them in a high oven to char a bit before putting them in the food processor (most all the skin was removed). Delicious! Thank you for posting!!Reply
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Made this up last night it made up 6 pints with half a pint left over which I chilled and served at lunch today to some company. The raves were ear splitting, and a pint was opened to take care of the requests for more. Needless to say, this is a keeper. I did seed the peppers, and added an extra two cloves of garlic. The next batch I make I will be adding a bit of cilantro since I believe it will be a good addition. Thank You for a wonderful recipe Lavender.Reply
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I got this from a coworker in Idaho, Karen Skeen. We have been making this for about 16 years. Over the last couple of years, it has been a joint project of my DH and mine. We prepare all the ingredients for 3 batches on Friday night. On Saturday we cook and can 2 batches, then finish up with 1 the last batch on Sunday.