Sunday, February 7, 2010
Fresh Salsa Ready to Can
6 cups chopped tomatoes
3 cups chopped onion
2 cloves of garlic minced
1/4 cup chopped fresh cilantro
1/4 cup celery chopped
1 T salt ( optional)
1 1/2 cups apple cider vinegar
1 T whole oregano
2 cups diced assorted mild peppers, green red, yellow orange banana (whatever you have)
1/tsp black pepper
1-4 jalapeno peppers chopped (I used 2) for medium heat
3 (6 oz) cans tomatoe paste
1 T ground cumin.
1 (15 oz) can black beans drained & rinced
1 (20 oz) can pineapple tidbits
1 cup fresh, canned or frozen*thawed* whole kernal corn
Mix all together in cooking pot. Bring to heat throughly no need to cook it, only hot enough to to ready for water bath processing to kill any bacteria and enzymes.
Fill steralized jars to within 1/4 in of the top. seat the lids, and hand tighten the rings.
Boil the jars in the canner with enough water to cover the jars with at least 1 inch of water.
Keep the water boiling for 15 minutes for 8 oz pint jars & 20 minutes for quarts.
Lift the jars out carefully cool without touching or bumping them in a draft free place. I leave mine over night.
Once the jars are cool check if they are sealed verfying that the lids have been sucked down . ( just press in the center gently with your finger.
If it pops up & down (often making a popping sound) it is NOTsealed. If you put the jar in the refrigerator you can still use right away.