Re: [CH] PRESERVING FRESH SALSA
Eric & Elaine (vassar@ols-inc.com)
Tue, 15 Sep 98 10:26:42 PDT
Here is a salsa receipe I use when canning. Its out of American Country Living: Canning & Preserving.... It is great. Some of it never gets into canning jars! I have kept in on the shelf for over a year, and in the fridge for several months, and it tastes as fresh as can be.
Salsa
5 1/2 pds tomatoes, peeled and diced (about 16 to 17 medium size)
2 onions, diced
1 can (7 ounces) chilis, diced ...... Or you can use fresh ones...to your taste
2 tsps. salt
1 tsp cracked pepper
2 tablespoons bottled lemon juice
1/2 cup vinegar
1 1/2 tsp cayenne pepper
Cominbe all ingredients and mix well. Heat salsa just until hot. Ladle into hot jars. Clean rims, seal, and process in a water bath canner for 45 minutes. Makes 6 pints......
If you want, I have already added fresh garlic. Don't try and double the receipe, I did and it is pretty runny. Let me know if you like it. Elaine