Monday, October 22, 2012

Canned Salsa

This recipe is adapted from a recipe that I got from Tammy Price, friend and author of "All Things Provident".  I cut down the recipe into a more manageable size and then added a few spices which made it even more delicious!  It's the best salsa ever, my family devours it!

16 cups paste tomatoes, chopped finely (I put mine through the food strainer with the salsa attachment - click here to watch a 57 second youtube video about this attachment)
10 Anaheim peppers, chopped finely
9 jalapeno peppers, chopped finely (I remove most of the seeds so it's not too hot)
3 green peppers, chopped finely
3 yellow onions, chopped finely
3/4 - 1 bunch cilantro, chopped finely
1 T. and 1 tsp. garlic powder
1 1/3 cups white vinegar
2 1/2 T. salt
1 cup ultra jel
1 T. cumin
2 T. oregano

Combine all ingredients in a large stock pot.  (I used a food processor to chop all the peppers and onions.) I like to add my ultra gel with everything in the beginning.  Then bring pot to a boil.  Ladle hot salsa into clean jars and process for 20 minutes - timing might need to be adjusted for your altitude.  This will make about 6 quarts.

Processing Time:
20 minutes 1,001 - 6,000 feet
25 minutes above 6,000 feet

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