Ingredients
* 5 lbs of tomatoes
* 1 lb large Anaheim green chiles (5-6 chiles)
* 3 jalapeno chilies, seeded and stems removed, chopped
* 1 1/2 cups chopped onion
* 3 cloves garlic, minced
* 1 cup apple cider vinegar
* 1/2 cup loosely packed fresh chopped cilantro (including stems)
* 2 teaspoons dried oregano
* 1/2 teaspoon ground cumin
* 2 teaspoons salt
* 1-2 teaspoons sugar (to taste)
Canning equipment needed:
* 5 to 6 pint-sized canning jars, with rings and new lids
* A very large stockpot or canning pot (16-qt)
* A flat steamer rack on which to place the filled jar for the water bath canning, so that they don't touch the bottom of the pan and crack from excess heat
Canning equipment recommended:
* Canning tongs to make it easy to lift the jars in and out of boiling water
* Rubber or latex coated gardening gloves to make it easier on your hands for handling hot jars
Method
1 Prepare for canning. Place steamer rack in the bottom of a large (16-qt) stock pot or canning pot. Place new or clean mason jars on the rack. Fill the jars with water and fill the pot with just enough water to come to the top of the jars. Heat water to a simmer. Simmer for 10 minutes. (Keep the jars warm while preparing the salsa.)
Have a kettle half filled with water ready to boil, to use to sterilize the jar lids a few minutes before canning.
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