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LOCATION: Recipes >> Preserving >> Salsa 16

Print this Recipe    Salsa 16

Salsa

5 pounds tomatoes (about 8 cups)
3 cups chopped onions
1 cup seeded and chopped hot peppers
1 cup cider vinegar (5% acidity)
3 1/2 teaspoons salt

Peel, core and chop the tomatoes. Combine the tomatoes, onions,
peppers, vinegar and salt in a 6 to 8-quart saucepan. Bring to a
boil, stirring often. Reduce the heat and simmer for 30 minutes or
to desired thickness. Immediately fill hot pint jars, leaving
1/2-inch headspace. Carefully run a non-metallic utensil down the
inside of jars to remove trapped air bubbles. Wipe jar tops and
threads clean. Place hot lids on jars and screw on rings. (See
lid manufacturer's instructions) Process in a boiling water canner
for 15 minutes. Yield: 6 pints

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