This recipe will make 16 pints of Salsa. i have been told it's the best and people are paying me $10.00 per pint to get their hands on it. I hope you like it.
Chop all vegetables to perfered size. Bring to a boil and the reduce heat to a simmer and simmer covered 10 minutes.
For canning use pint jars filled to 1/4 headroom and use boiling water canning method for 10 minutes.
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 160 Servings | ||
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Calories: 6 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 175.1mg | 6 % | |
Potassium 23.7mg | 1 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.2g | ||
Protein 0.2g | 0 % | |
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: 6
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