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Mild Salsa ~ Canning recipe

Servings 12 pint jars

Ingredients
  

  • 10 C tomatoes cored, peeled and diced
  • 1 large onion diced
  • 2 large green bell peppers trimmed, seeded and diced
  • 4 jalapeno peppers trimmed, seeded and diced (leave seeds in for more heat)
  • 2 hot banana peppers trimmed, seeded and diced (leave seeds in for more heat)
  • 4 garlic cloves minced
  • 1 tbsp cumin
  • 2 tbsp kosher salt
  • 1 tsp ground cayenne pepper
  • 1/2 C apple cider vinegar
  • 1 15 oz can tomato sauce
  • 2 6 oz cans tomato paste

Instructions
 

  • Combine all ingredients in a large pot. Bring to a gentle simmer over med/high heat. Turn heat down and allow to simmer for 45 minutes.
  • Fill another large pot with water and bring to a boil. Set aside.
  • Prepare jars, lids and bands by washing in warm soapy water.
  • Place jars and lids in the hot water to warm. Remove and fill jars with the salsa leaving 1/4 inch head space. Remove air bubbles with a non-metallic spoon or measuring stick.
  • Wipe rims of jars with a clean cloth dampened with white vinegar.
  • Place the warm lids on the jars and screw on the bands finger tight.
  • Electric Pressure Cooker Method:
  • Place the jars in pressure cooker pot and pour enough hot water in to reach 1/4 of the way up the jars.
  • Place the lid on and turn the steam release valve to locked position.
  • Press the canning/preserving button and adjust the timer to 15 minutes.
  • After the timer counts to zero, carefully release the steam and remove the lid.
  • Allow the jars to sit for 5 minutes before removing.
  • Place the jars on a clean towel in a draft free area and leave for 12 hours.
  • Test the lids to make sure the seal has formed. You can remove the bands at this point and store the jars in a cool dark cupboard.
  • Water Bath Method:
  • Place the jars into a large pot filled with 2 inches of boiling water. Pour more hot water in the pot to cover the jars by one inch.
  • Bring the water to a boil and cover with lid. Adjust the heat to keep the water at a gentle boil and process for 15 minutes.
  • Turn the heat off and uncover the pot. Allow the jars to sit for 5 minutes before removing.
  • Place the jars on a clean towel in a cool, draft free place for twelve hours.
  • Test to see if seal has properly formed and place in cool dark cupboard for storage. You can remove the bands at this point and store the jars in a cool dark cupboard.

Notes

Recipe by: Connie Murray @Happybellyfoodie via of Dottie Kresser