Salsa Recipe for canning
 

I took a workshop sponsored by the U of MN Food Science and Nutrition
Department several weeks ago. One breakout group focused on salsas and
their handout included a couple recipes from the BBB. I tasted this one
and was pleased with it - to the extent that I may make some in the next
week or so. I thought it would be too vinegary and was pleased to note
that it was quite acceptable to my taste. YMMV.

Zesty Salsa
10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
5 cups chopped and seeded green bell peppers (about 2 pounds)
5 cups chopped onions (about 1-1/2 pounds)
2-1/2 cups chopped and seeded hot peppers (about 1 pound)
1-1/4 cups cider vinegar
3 cloves garlic, minced
2 tbsp cilantro, minced
3 tsp canning salt
1 tsp hot pepper sauce (optional)

Combine all ingredients in a large sauce pot, additing hot peppr sauce,
if desired. Bring mixture to a boil. Reduce heat and simmr 10 minjtes.
Ladle hot salsa into hot jars, leaving 1/4 inch head space. Adjust two
piece caps. Process 20 minutes in a boiling water bath canner.

What I tasted had some fresh cilantro added at serving time. Some don't
like cilantro; I do.

Source: Ball Blue Book - Guide to Home Canningm freezing, and
Dehydration
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-Barb, <www.jamlady.eboard.com> An update on 7/22/04.