Salsa for Canning

Ingredients

• 4 quarts tomatoes (we prepare our own fresh)
• 4 green peppers
• 5 serrano peppers
• 5 jalapeno peppers
• 3 small yellow hot peppers
• 1 cup white vinegar
• 1-1 1/2 onions
• 1/4 cup brown sugar
• 3 tablespoons salt
• 2 garlic cloves

Directions

1. 1

   Dip tomatoes in hot water for 20 seconds then in ice cold water. Peel off skins. Cut into about 8 pcs. We then fill a quart jar full of tomatoes like for canning and then dump into large pan. We prepare 4 quarts worth for each batch.

2. 2

   Chop up all veges except tomatoes in a food processor and put into large pan with tomatoes.

3. 3

   Add the vinegar, brown sugar, and salt.

4. 4

   Simmer over low heat for 3-4 hours until reach desired consistency.

5. 5

   Stir often to keep from sticking and burning to bottom of pan.

6. 6

   Can in pint sized jars by water bath method. Check your current canning instructions for length of time in water bath.