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Friday, August 28, 2009


Tuesday my sister and I tackled all that fresh produce we've been growing and made a double batch of salsa. We had four steam canners going at the same time (2 indside & 2 on the camp stove) we whipped out 45 pints of salsa by 3:30 that afternoon. Here's the recipe we've been using since we were kids.

8 quarts peeled tomatoes (cut 1/8-1/16)
4 large onions (chopped)
2 Green bell peppers (chopped)
3 Red bell peppers (chopped)
1/2 c. salt
1 Tbsp Chili powder
4 Jalapeno peppers (diced)
2 Anaheim peppers (diced)
2 Yellow peppers (diced)
1 can diced green chilies
1/4 c. sugar
2 c. white vinegar
1-3 large cans tomato paste to thicken

Combine all ingredients and simmer in a heavy pan for 1 1/2-2 hours.(or longer to cook down) If too juicy add tomato paste to thicken. Juiciness will depend on the type of tomatoes you use. Beefsteak will have more juice then Roma's. Add enough paste to get salsa to your desired thickness. Put lids in a pan of boiling water for 10 minutes to help soften the outside seal. Pour hot salsa into clean jars up to the neck. Rinse neck and top of jar with warm water on finger. Place hot lids and rings on jars and screw down tight. Place in steam canner, cover with lid. Bring water to a boil and leave at med-med high heat. Process 45 minutes (for pints) once steam begins to escape from the hole. Remove and cool overnight. Make sure all jars sealed.

(Yeilds 22 pints of salsa)

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