Canning Green Tomato Salsa Verde

By AuntieLo

Ingredients

• 7 cups chopped cored peeled green tomatoes (about 12 medium)
• 5 to 10 jalapeno, Habañero or Scotch bonnet peppers, seeded and finely chopped
• 2 cups chopped red onion (about 2 large)
• 2 cloves garlic, finely chopped
• 1/2 cup lime juice
• 1/2 cup loosely packed finely chopped cilantro
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 6 Ball® Half-Pint (8 oz) or 3 Pint (16 oz) Jars
• Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker

Details

Adapted from freshpreserving.com

Preparation

Step 1

Makes about 6 (8 oz) half pints or 3 (16 oz) pints

Directions

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

COMBINE tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes.

PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

: Use from 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

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