Mix everything together in a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Ladle into hot pint canning jars, put on lids and rings and process in a boiling water bath for 15 minutes. Makes 6 pints. NOTES : This uses about 6 pounds tomatoes, 2 pounds green pepper and 1 1/2 pounds onion. Depending on your tastes and how hot your peppers are, you may want to use less hot pepper. 3/4 cup finely chopped jalapenos, with no hot pepper sauce added, makes a mild to medium salsa. I try to use at least half Roma tomatoes (or other paste tomatoes) to keep it from being too runny. You could also drain off some of the tomato juices before mixing everything together. The recipe says it makes 6 pints, but Ive always gotten 7 or 8 pints from one recipe. Recipe by: Ball Blue Book Posted to Digest eat-lf.v097.n215 by Jenny Herl
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (94g)|
|Recipe Makes: 56|
|Calories from Fat: 2 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.3mg||0 %|
|Potassium 198.2mg||5 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 4.6g|
|Protein 1g||1 %|
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Calories per serving: 27
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