Canning - Salsa

Salsa

20 cups chopped ripe tomatoes*
4 cups chopped hot peppers**
4 cups chopped sweet peppers
4 large onions, chopped
1 cup white vinegar
12 ounces tomato paste
3 tablespoons canning salt
3 tablespoons sugar
2 tablespoons garlic powder
2 teaspoons chili powder
4 to 6 teaspoons crushed red pepper

Combine all ingredients in a large pot. Bring mixture to a boil. Reduce heat and simmer until desired consistency. Stir frequently as mixture thickens to prevent sticking.

Pour hot into hot jars, leaving ¼-inch headspace. Wipe rims of jars. Adjust lids and process 30 minutes in a boiling water bath. Makes about 7 pints.***

*The tomatoes should be peeled before they are chopped. Blanching the tomatoes will make this really easy to do: first cut a small x through the skin on the bottom of the tomatoes. Place a few at a time in a pot of boiling water and boil for one minute. Remove the tomatoes to a bowl of ice water. When cool enough to handle, the skins will have already peeled back and will be very easy to remove.

**When I make this, I use 2 cups of chopped jalapenos for the 4 cups of hot peppers. This results in fairly spicy salsa. I don’t know what kinds of hot peppers my mom used in the amount of 4 cups.

***Also, when I have made this I have come out with closer to 11 pints.

Contributed by Jessica