Canning Recipes Traditional Salsa Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 7 cups diced seeded peeled cored tomatoes - -- (abt 5 lbs) 6 green onions -- sliced 2 jalapeño peppers -- diced 4 garlic cloves -- minced 2 tablespoons minced cilantro 2 teaspoons salt 1/2 cup vinegar, 5% acidity 2 tablespoons lime juice 4 drops hot pepper sauce Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 15 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. This recipe yields about 4 pints. Caution: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. © 2008 canning-recipes.com contact