Canning Salsa
Ingredients
30 medium tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
½ cup white sugar, or more to taste
2 medium green bell peppers, chopped
2 medium red bell peppers, chopped
4 banana peppers, chopped
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
Directions
Combine tomatoes, onions, vinegar, tomato paste, sugar, bell peppers, banana peppers, garlic, pickling salt, and black pepper in a large stockpot over medium heat. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
Meanwhile, inspect 17 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
Use a holder to lower jars into the boiling water; leave 2 inches of space between each jar.
Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface with several inches of space between each jar. Let rest for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.
Recipe Tips
You can substitute 1 cup chopped jalapeño pepper for the banana peppers. I also substitute more green pepper for the red depending on what I grow in my garden. I like to prep the tomatoes for peeling by cooking them in the oven to get a nice char flavor. I have also done this on the grill and it works great.
