ITS THAT TIME OF YEAR! THE GARDEN IS ON, AND WE HAVE TOMATOES GALORE!
Salsa is one of our family favorites so I plant a BIG garden every year. This year the garden seamed to come in all at once.
~ I like salsa to have a little kick behind it, and over the years we have made several different types. This recipe is our favorite! ~
Makes 7-9 pints
- 10 cups peeled, cored, chopped tomatoes
- 4 cups chopped onion
- 1 cup vinegar
- 6 cups seeded, chopped chilies* (4 green peppers, 6 jalapenos, 6 Serrano, 3 Anaheim)
- 2 bottles chili sauce
- 6 cloves garlic, minced
- 3 tsp salt
- 1/2 tsp pepper
* Use a mixture of mild and hot chillies
Combine all ingredients into a large saucepan. Heat to a boil and simmer 10 minutes. Ladel hot salsa into pint jars, leaving 1/2-inch space at top.
Adjust lids and process in a boiling water canner; 15 minutes at 0-1,000 feet altitude, 20 minutes at 1,001-6000 feet; 25 minutes about 6,000 feet!
Since its still 90 degrees outside we do all of our canning outdoors! My parents have a couple of two burner stoves so we are able to do a few pots at a time!
This stove they have has been tried and true, and has been used very regularly for at least 10 years, but there is a new and improved version! The Explorer two burnerstove! It is great for canning just about anything.