Canning Salsa

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We made delicious salsa!

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I’ve canned a little bit in recent years (mostly jams), but am only just now learning about all the things that can be canned and stored… this is my first salsa! Admittedly Leanna did most of the work haha, but I definitely helped eat it.

Fresh Vegetable Salsa

7 cups chopped tomatoes
2 cups coarsely chopped onions
1 cup coarsely chopped green bell pepper
8 jalapeno peppers
6 cloves garlic, minced
1 can tomato paste
3/4 cup white vinegar
1/2 cup chopped cilantro, lightly packed
1/2 tsp ground cumin

Blanch, peel, seed and coarsely chop tomatoes, THEN measure 7 cups. Remove seeds and finely chop jalapenos (we wore gloves for this part). Combine all ingredients in a large stainless steel saucepan and bring to a boil. Boil gently until salsa reaches desired consistency, about 20-30 minutes.

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Sterilize jars and use canning funnel to pour salsa into jars. Screw lids on finger tight then submerge in boiling water for 10 minutes.

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