Combine all ingredients in a large saucepot. Bring mixture to boiling. Reduce heat and simmer 10 minutes. Ladle hot salsa into clean, hot jars, leaving quarter-inch head space. Adjust two piece canning lids. Process in a boiling water bath canner for the time designated for your elevation: 15 minutes at elevations below 1000 ft; 20 minutes at 1001 to 3000 ft; 25 minutes 3001 to 6000 feet; 30 minutes 6001 to 8000 feet; 35 minutes 8001 to 10000 feet. Recipe by Ball Blue Book Recipe published in Omaha World-Herald, 10/10/97 Typed by Leonard Smith Posted to MM-Recipes Digest V4 #243 by email@example.com on Sep 13, 97
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|Serving Size: 1 Recipe (1682g)|
|Recipe Makes: 1|
|Calories from Fat: 61 (12%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 79.6mg||3 %|
|Potassium 3698.1mg||97 %|
|Total Carbohydrate 106.3g||31 %|
|Dietary Fiber 35.3g||141 %|
|Sugars, other 71g|
|Protein 20.8g||30 %|
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Calories per serving: 513
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