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Ingredients
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30 tomatoes, peeled and chopped
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10 cups chopped onions
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2 (12 ounce) cans tomato paste
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2 green bell peppers, chopped
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2 red bell peppers, chopped
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2 cups vinegar
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4 banana peppers, chopped, or more to taste
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½ cup white sugar, or more to taste
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10 cloves garlic, chopped
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8 teaspoons pickling salt
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2 teaspoons ground black pepper
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17 1-pint canning jars with lids and rings
Directions
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Combine tomatoes, onions, tomato paste, green bell peppers, red bell peppers, vinegar, banana peppers, sugar, garlic, pickling salt, and ground black pepper together in a large pot; bring to a boil. Reduce heat to low and simmer until slightly reduced in volume, about 1 1/2 hours.
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Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
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Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Cook's Note:
Substitute 1 cup chopped jalapeno peppers for the banana peppers if desired.
Add 1/2 bunch cilantro at the end of cooking if desired.
Process jars for 45 minutes if using quart-size jars.
Nutrition Facts (per serving)
10 | Calories |
0g | Fat |
2g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 272 | |
Calories 10 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 89mg | 4% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 2% |
Total Sugars 1g | |
Protein 0g | 1% |
Vitamin C 6mg | 6% |
Calcium 4mg | 0% |
Iron 0mg | 1% |
Potassium 78mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.