Canning Homemade Tomato Salsa
Author: Anna @ Northern Homestead
Serves: Makes 6 500 ml jars
- 2000 g (10 cups chopped) tomatoes
- 600 g (5 cups chopped) green bell peppers
- 600 g (5 cups chopped) onions
- 300 g (2-1/2 cups chopped) chili pepper (mix mild and hot to taste)
- 3 cloves of garlic
- 1-1/4 cups cider vinegar
- 1 tbsp. salt
- 2 tbsp. fresh cilantro
- 2 tbsp. fresh parsley (Optional)
- 1 tsp dried oregano (Optional)
- ½ tsp. cumin (Optional)
- Add all ingredients into a large saucepan. Bring to a boil, stir often, and let simmer for 10 - 45 minutes, till it has the consistence you like.
- Fill and seal salsa into sterilized pint (500 ml) jars, filling to ½ inch from top.
- Process in boiling water bath for 15 minutes, adjusting for altitude. Remove jars from water and cool. Check seals.
Recipe by Northern Homestead at https://northernhomestead.com/canning-homemade-tomato-salsa/
3.5.3251