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Ingredients
- 30 tomatoes, peeled, blanched and chopped
- 3 green bell peppers
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 10 cups chopped onions
- 6 tsp minced garlic
- Approx 3/4 - 1 cup sugar
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 8 tsp pickling salt
- 2 tsp black pepper
- 3 small cans tomato paste
- Can chop veggies the night before to make it faster the next day!
Details
Servings 12
Preparation time 40mins
Cooking time 85mins
Preparation
Step 1
Blanch tomatoes and plunge into an ice cold bath, peel skins, cut out core and remove any bruises. Chop into chunks.
Cut up other veggies and add to large stockpot, along with tomatoes. Add all other ingredients & simmer for 1 1/2 hours. Stir often.
While veggies are simmering:
-sanitize the jars, lids and rings
-fill canner 1/2 full of water and get heating with lid on
Fill warm jars with salsa, leaving 1 inch at top of jar. Place lids on and screw on rings tightly.
Boil the jars for: 35 mins for pint jars
45 mins for quart jars
Make sure the jars are covered completely in water keeping about an inch about the jars.
Remove from water slowly and set them on towels on countertop. Lids will pop to let you know they have sealed. Let cool for several hours or overnight and do not move until completely cooled.
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