annie's salsa
I got this recipe from another forum I belong to. Annie paid to have this recipe tested at her county extension center to make sure it was safe for home canning. I canned this salsa last night. If you like the name brand picante salsa that is not made in NYC this taste just like it! This one is a keeper!
prep time
1 Hr
cook time
method
Canning/Preserving
yield
6 -7 Pints
Ingredients
- 8 cups tomatoes chopped, peeled and drained
- 2 1/2 cups onions chopped
- 1 1/2 cups green peppers chopped
- 1/4 cup jalapeno peppers chopped
- 6 - garlic cloves minced
- 2 teaspoons cummin *
- 2 teaspoons black pepper *
- 1/8 cup salt, canning
- 1/4 cup cilantro, fresh chopped
- 1 cup apple cider vinegar *
- 2 cups tomato sauce
- 2 cups tomato paste
- 1/3 cup sugar
How To Make annie's salsa
-
Step 1Mix all ingredients in large sauce pan. Bring to a boil and boil 10 minutes. Pour salsa into hot prepared jars. Seal and process in Boiling Water Bath for 15 minutes.
-
Step 2* According to NCHFP spices are just for taste and may be left out if you want. Also they say that 5% bottled lemon juice can be replaced for all or part of the vinegar. Other then that follow directions exactly to insure proper safety.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Salsas
Category:
Other Snacks
Keyword:
#canning
Keyword:
#tomatoes
Keyword:
#snacks
Ingredient:
Vegetable
Method:
Canning/Preserving
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