Re: [CH] Premature Panic
Nels Peterson (npkp4jp@polarcomm.com)
Wed, 30 Jun 1999 22:43:23 -0500
>I've got everything I need except a good recipe that will can well. Has
anyone >got a favorite tried and true salsa recipe that's suitable for canning?
>
>Thanks,
>Tim in Kalispell
Tim,
This is an Extension Recipie I've used for several years. We always drain
the tomatoes some to get rid of some of the liquid. We made 150 pints last
year. We use it instead of canned tomatoes in hotdishes, swiss steak, soups
etc.
5 pounds tomatoes
1 pound green peppers
1/3 pound jalapenos
1 pound onions
1 cup 5% vinegar
3 teaspoons salt
1/2 teaspoon pepper
(6 - 8 pints)
Stem and seed peppers and jalapenos. Chop peppers. Peel and chop onions.
Peel and coarsely chop tomatoes (drain). Combine ingredients in a large
saucepan and bring to boil. Reduce heat and simmer for 10 minutes. Fill jars,
(pints) leaving 1/2 inch headspace. Adjust lids and process for 20 minutes in a
waterbath canner. (for a milder salsa, or to adjust for differences in
peppers, a mixture of hot and mild peppers may be used). I've made this
with straight
Jalapeno, (fairly hot) or with straight Anaheims (Mild)