Canned Salsa

Here is a great recipe that I got from my mother in-law several years ago. I’ve made changes, altered it slightly, added a few things, and it is amazing!
Keep this recipe handy for the summer months or when you have tons of tomatoes in your garden.
Let me know what you think and what recipes you use for canning salsa.

Remember to use gloves when cutting the peppers, it is not fun if you get them on your face!

Ingredients

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno peppers, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) cans tomato sauce
1 (12 ounce) cans tomato paste

Directions

Mix all together and bring to a slow boil for 10 minutes. Continue cooking over a slow boil until desired consistency is reached. Cook longer for thicker salsa.
Seal in jars and cook in hot water bath for 10 minute.
This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
Yields 3-6 quarts or pints.

Photo by Robocoyle on Flickr