Tomato Salsa Water Canning Method

Ingredients

Tomatoes (2015 started with 11.24 lbs after prep ended with 9.34 lbs. )

Tomatoes (2016 started with 10.5, after prep. Yielded 12 1/2 cups + 2 cups of cherry tomatoes puréed.

2017 used only large tomatoes no cherry

3# small tomatillos 2017 did not use

1# each yellow, orange and green pepper. 2017 1# each yellow & orange bell pepper

3# banana peppers med. size. 2017 2# banana peppers

2# small jalapeño peppers ( seeds & ribs removed). 2017 3# Serrano peppers med. size

1# med. Poblano pepper or 1 med. gypsy pepper

1 1/2 - 2 cups chopped onions

4 small garlic cloves minced

1/4 cup sugar 2017 1/2 cup sugar

2 small cans tomato paste. 2017 3# small Cans tomato paste

1 1/2 cups vinegar

2 teaspoons salt

1/2 teaspoon pepper

2 teaspoons cumin

1/2 teaspoon oregano

1/2 teaspoon celery seed

1 teaspoon garlic powder

5 drops of hot sauce. 2017 did not add

2 tablespoons jalapeño juice. 2017 did not add

Directions

Rough chop all vegetables. Total amount of peppers to equal 4 cups. Core tomatoes, quarter tomatoes and drain for 30 minutes. Chop tomatoes in food processor (not to small leave as chunky as desired.
Reserve drained tomato juice to use if salsa becomes to thick.
Place in Dutch oven bring to full boil, reduce to low med. heat and simmer for 20minutes or so to reach desired thickness.
Taste test and adjust seasonings and heat.
While salsa cooks down prep canner, jars and lids.
Process 15 minutes, remove set on towels to cool and seal for 24 hours. Label with date and contents and store in cool, dry area.

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