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 jalapeƱo 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.





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