This is a recipe from the nchfp with a few modifications. It's the perfect salsa that won't be watery when you open the jar. It can be made mild, medium or hot.
5 lbs tomatoes (paste tomatoes are best, Romas or San Marzanos)
1 lb bell peppers (using a mix will give you a better flavor)
1 lb jalapeno (for mild use 2 hot, medium use 4 or hot use 6)
*** A total of 2 lbs for all peppers but no more
1 lb onions (Vildaia or a sweet onion)
1/2 cup vinegar (5 percent)
1/2 cup lime concentrate
3 tsp salt
1/2 tsp pepper
1/3 to 1/2 cup cilantro
Yields approx. 5 pints
*** Medium boil until the salsa has a thicker consistency (not watery)
Here's a link to the directions for canning it:
nchfp.uga.edu/how/can_salsa/ch...
Find your elevation by address:
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The Cadco single electric burner I use when I need to reduce the weight on my stove top or if it's too hot to can inside.
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The canning book I recommend for beginners and those still fairly new to canning:
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Here's a link to the Granite Ware canning kit:
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Here's the Tramontina 24 qt stock pot:
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Here's the Tramontina 16 qt stock pot:
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The 921 All American Pressure Canner I use:
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The Presto 23 Quart Pressure Canner I use:
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Ball's 4 Piece Canning Utensils Set:
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Prepworks Large Canning Scoop:
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Roma Sauce Maker:
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Roma 4 Piece Accessory Kit for berries:
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