|Nutritional Guidelines (per serving)|
|Servings: 7 pints (112 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy homemade salsa is made with the addition of vinegar, which makes it safe for home canning.
When chopping the jalapenos, be sure to avoid touching your eyes or wear latex gloves.
- 8 ounces jalapenos
- 8 cups coarsely chopped tomatoes, peeled
- 3 cups chopped, seeded Cubanelle, Anaheim, or Sweet Banana Peppers
- 2 cups chopped onions
- 2 cups apple cider vinegar
- 1 cup each of chopped sweet red and yellow peppers
- 6 cloves of garlic (recipe doesn't say - but likely minced)
- 1 can tomato paste
- 2 tablespoon sugar
- 1 tablespoon salt
- 2 teaspoon paprika
- 1 teaspoon dried oregano
- 1/4 cup chopped cilantro
Cut jalapenos in half, discard ribs and seeds and chop finely to make 1 cup.
In a large, heavy nonreactive saucepan combine everything except the cilantro and bring to a boil.
Reduce heat to medium-low and simmer, stirring often for 1 hour or until thickened; place 1 tbsp of salsa on a plate and tilt the plate - the salsa should flow slowly in one stream; add cilantro and cook for 5 minutes.
Meanwhile, fill a boiling water bath canner about two-thirds full with hot water - bring to just below a boil and keep it hot. Wash and rinse canning jars and bands. A few minutes before filling the jars, bring a pot of water to a boil, boil new lids for 5 minutes, turn off heat, and leave the lids in the water to use right away.
Using a funnel fill each jar with hot salsa, leaving a 1/4-inch headspace, cover with lids, screw on bands firmly without forcing.
Place jars on a rack set on edge of the canner, lower filled rack into the water, pour in enough simmering water to cover jars by 1 to 2 inches; cover canner and bring to a full rolling boil; boil for 20 minutes; turn off heat.
Lift out rack; set on edge of canner; using jar lifter, transfer the jars to a towel-lined surface and let cool completely. Check for the seal, they are sealed properly if the lids are turned down; store in a cool, dark, dry place and refrigerate after opening.