One of my all time favorite things to do is canned can the fruits of my labor you might say.. I love having lots of stuff from the garden put up to eat all year. This ws one of the best I put up!
15 lb. roma tomatoes, cored, peeled, chopped
2-1/4 lb. jalapeños, chopped
3 lb. onions, chopped
2 cups cider vinegar
3 tbsp. + 1 tsp. canning salt
25 cloves garlic, peeled, chopped
1/2 cup sweet paprika
15 (1-pint) canning jars and lids, sterilized
Combine all ingredients in a 5-gal. stockpot. Stir well. Heat to a boil, stirring often; reduce heat and simmer 10 minutes. Spoon salsa into hot jars, leaving 1/2" headspace. Wipe rims; secure lids and rings. Process in a boiling water bath 15 minutes. Set jars on a towel to cool 24 hours; check for seals.
No comments:
Post a Comment