Dice:
- 30 Tomatoes-blanched and peeled (about baseball size)
- 6 Green Bell Peppers
- 1 Medium Zucchini (8 in x 3 in)
- 4 Large Onions (baseball size)
- 6 Jalapenos
- 12 Garlic toes
- 3 Tbsp. Accent
- 4 Tbsp. Vinegar
- 4 Tbsp. Salt (can decrease-I use 2 Tbsp.)
- 4 Tbsp. Black Pepper
- Mix ingredients together in large pot. Bring to a simmer and continue simmering for 10-15 minutes.
- Add 3-12 oz. cans of Tomato paste. Make sure to stir in well so no clumps.
- Ready for canning. Water bath jars and warm lids (180 degrees F).
- Fill jars leaving space at top (can fill up to threads on jar).
- Clean mouth of jar, place lids and tighten firmly.
- Bring bath to boil and cover. Once boiling continue to boil 30 minutes for pint jars and 40 minutes for quart jars.
- Remove from bath and let cool.
- Tomatoes = 24 cups
- Zuccinni- 6 cups
- Peppers- 6 cups
- Onions- 3 cups
- Garlic -didn't measure but 12 toes are pretty much the same size.
- Also see comments on tomato paste and other adaptations.
4 comments:
Wanda says there is an oops on this one it is supposed to be 6 oz cans of tomato paste. This year we used 3- 12 oz. cans, I think it made it alittle thicker. So either way works I guess. :)
Wanda says-I also left out the Accent--you know MSG is that great for you so they say
and put in the four tablespoon of salt. The first batch was too salty. So
second batch I put in 2 tablespoons salt and no accent. This batch was
good but not spicy at all and a little sweater. I don't think my spicey
peppers are as spicy this year.
The joys of salsa making.--kind of like pickles. Never turn out the same
from year to year or batch to batch.
My measurements that I use every year...
28c Tom
8c Peppers
8c Zuc
4c onion
7 Jalepenos (garden)
12 garlic toes
5 1/2 Tblsp vinegar
2 1/2 Tblsp salt
4 Tblsp blk pepper
2 (12 oz.)cans tomato paste
Makes 20ish pints.
Ross isn't crazy about the zucchini so I left that out and replaced it with more green peppers.. works good too.. Mama Ruth
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