Canning Recipes

Big Tom's Canned Salsa
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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20 cups vine ripened home grown tomatoes -- skinned, chopped
10 cups chopped onions
10 Habanero's - (to 40)
8 sweet banana peppers -- chopped, seeded
8 jalapeƱo peppers -- chopped
5 garlic cloves -- minced
2 green bell peppers -- seeded, chopped
1 red bell pepper -- seeded, chopped
2 1/2 cups white vinegar
4 tablespoons chili powder
5 teaspoons salt
3 teaspoons cayenne pepper

Squeeze juice out of tomatoes before chopping. Cook all ingredients for
several hours to cook down to a thicker consistency. Stir often.

Heat jars and lids. Pour salsa into jars and wipe top of jars clean
before putting on flats and rings. Tighten down ring and set on towel to
cool. Do not disturb for 24 hours.

If it did not seal, place in refrigerator. It can be reheated to try

This recipe yields ??

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