Judys Salsa for Canning

Judys Salsa for Canning Ingredients

5 lb Tomatoes	1 Onion, chopped
1 c Diced peppers (any	1 ts Sugar
2 Cloves garlic, minced	1/2 c Bottled lemon juice

Instructions for Judys Salsa for Canning

Wash 6 pint jars and lids. Keep warm in hot water or in 200 degree oven. (Sterilize if you choose not to use hot water bath, but which is recommended for safety) Wash or sterilize ladle, funnel and spoon. Peel, seed, and chop tomatoes. (I use a food processor.) Drain most of liquid. Combine all ingredients and simmer 20 minutes. In each jar, put 1/4 to 1/2 tsp. salt, depending on your taste. Ladle in hot salsa, using a slotted spoon if it is too juicy. (Save juice for another recipe.) Important: Wipe top of jar with dish towel or paper towel. One little tomato seed can kee it from sealing! Place lids and bands on jars. Place in boiling water bath canner for 15 minutes. Heat scale: Mild to medium Posted to CHILE-HEADS DIGEST V3 #333 by Judy Howle on May 23, 1997

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Garlic	Lemon	Onion	Sugar
Tomato

for flavor and categorization

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