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Judy's Salsa for Canning
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    Judy's Salsa for Canning

  • 4-5 lbs. tomatoes, peeled, skinned and processed until chunky (or chop by hand) and drain off some of the juice
  • 1 cup diced peppers (I use combination of seeded jalapenos and peeled, seeded mild long green chiles). Some chopped bell pepper may be added also.
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tsp. sugar
  • bottled lemon juice
  • Sterilize about 6 pint jars and keep hot until ready to use. Lids, funnel,ladle, spoons should also be sterilized.

    Combine all ingredients and simmer for about 20 minutes. In each pint jar put 1/4 -1/2 tsp. salt, depending on taste (or none at all), and 1 Tbsp. bottled lemon juice. Ladle in salsa, using slotted spoon if it is too juicy. (Save juice for another recipe.) Place lids on and rings. Process in boiling water bath for 35 minutes.

    This may not be the "approved method" but it keeps fine for me. Most recipes call for lots of vinegar, but they taste terrible! I think this makes 6 jars, but have an extra jar handy if possible, or refrigerate leftover salsa and use within a week or so.

    From: Judy Howle
    Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date: Tue, 04 Aug 1998

    *BACK TO SALSA*







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