Combine all of the ingredients in a stock pot, cook for 2-3 hours until desired thickness. Seal in hot water bath for (30) minutes. Check your altitude/canning directions/home extension agent to see how long to boil your jars.
I do not have the time to can or the knowledge to do it. I put my salsa into quart size freezer bags and lay them flat in the freezer so they freeze flat...easy to store and take up minimal space. When I am ready to use, I put the bag in a pan of warm tap water and it thaws in no time....i snip the corner of the bag and pour into a pint or quart size jar and use as needed. This keeps very well in the fridge due to the high acidic content~
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (177g)|
|Recipe Makes: 30|
|Calories from Fat: 4 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 9.9mg||0 %|
|Potassium 384.2mg||10 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 7.7g|
|Protein 1.8g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 47
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.