Salsa to Can

Recipe Content

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Salsa to Can

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Servings 7 quarts

Ingredients

14 cups fine chopped tomatoes, strained well (no need to peel or remove seeds)
3 cups fine chopped onion
½ cup chopped jalapeño peppers (remove seeds for mild salsas, include seeds for hotter salsa)
1 cup chopped bell peppers
3 cloves garlic
½ cup apple cider vinegar
½ cup chopped cilantro
3 tbs salt
1 tbs chili powder
2 tsp cumin
1-2 tbs granulated sugar (optional)

Instructions

Mix all together in a large, heavy bottom pot
Simmer together uncovered (a fast simmer) until salsa starts to thicken and liquid is evaporated. 30-45 minutes, depending on how juicy your tomatoes were or how well you strained them.

If you feel your salsa remains too thin...

If you feel your salsa remains too thin you can thicken it: 5 TBS clearjel, Thermflo, or Permaflow, dissolved in 1 cup cool water.
Mix the clearjel and water until smooth and add it to your boiling salsa and stir until incorporated and boil for another 5 minutes.