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Nutrition Facts
Serving Size 1 pints 611g Recipe makes 8 pints)
Calories 209
Calories from Fat 8		(4%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2678mg		111%
Potassium 1366mg		39%
Total Carbohydrate 51.9g		17%
	Dietary Fiber 7.9g	31%
	Sugars 31.1g
Protein 5.0g		10%
how is this calculated?

Tomato Salsa for Canning

Recipe #388810 | 1½ hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #627916
Sep 4, 2009

This is a great salsa to can and enjoy in the winter. I played around with several recipes I found, and just adjusted until this one matched my family's taste. We really like the citrus lime flavor over the vinegar that is used in so many recipes. It can technically be water-bath canned, but since that usually requires cooking down for a while prior to processing it gives it too much of a "cooked" flavor. I pressure can mine in order to process it in less time and without extended stove-top cooking (just bringing to a boil then placing in jars) which allows for a fresher taste.

8 pints (change servings and units)

Ingredients

12 cups diced tomatoes (do not removes skins or seeds)
3 large yellow bell peppers, small diced
2 large green bell peppers, small diced
2 large onions, fine diced (or run through food processor)
4 large jalapeno peppers, finely diced with seeds removed
2 tablespoons salt
1/2 cup sugar
1/2 cup tomato sauce
1 cup bottled lime juice
4 teaspoons minced garlic (I use the jarred minced garlic)
3 tablespoons cilantro, paste (available in fresh herb section of grocery)

Directions

1
Dice tomatos and place in fine mesh colander to drain extra juice/water.
2
While tomatos are draining, dice remaining vegetables and place in large pot.
3
Add salt, sugar, tomato sauce, and garlic.
4
Stir cilantro paste into lime juice and stir to break up paste. Add tomatos to pot and stir well.
5
Bring just to a boil, then ladle into sterilized pint-sized jars.
6
Place lids and bands on jars and place in pressure canner (NOT pressure cooker) with water level midway up sides of jars.
7
Position and lock canner lid, then heat until steady stream of stem releases from top of canner; allow to vent for 10 minutes.
8
Place weight on canner and bring up to pressure - once canner reaches pressure, process for 12 minutes.
9
Remove canner from heat and allow to cool for 30 minutes. Remove jars from canner and place in cool draft-free area to cool and seal.
10
Jars that do not seal can be placed in refrigerator and used within a couple weeks.
11
Salsa is best if it is chilled prior to use.