Canning Salsa – Suzanne Hess

By Admin · October 22, 2010 · Leave a comment

 16 cups peeled tomato – diced

4 cups chopped onion

1-1/2 cups chopped green pepper

(med. hot – use 1 jalapeno & 1 red chili – minus seeds in red chili)

3 garlic buds ground up

3 T. salt

1 T. sugar

1-1/3 cups white vinegar

Boil approx. 2 hours. Bottle in pints. Hot water bath for 15 minutes

Makes 6 pints.