Canning Salsa
Servings 10
Calories 96kcal
Ingredients
- 14 cups chopped tomatoes
- 5 cups diced bell peppers (red + green)
- 1 cup diced jalapenos
- 4 cups diced cucumbers
- 10 cloves garlic, minced
- 1 1/2 tbsp dried marjoram
- 2 tsp salt
- 2 cups diced onion
- 1 cup cider vinegar
- 1/2 cup cilantro
Instructions
- Blanch, peel and roughly chop tomatoes.
- In a food processor, dice the bell peppers, cucumbers, jalapenos, onion, cilantro and garlic.
- Combine everything in a large stock pot.
- Add marjoram and vinegar.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Ladle into clean, hot pint jars, leaving ½-inch headspace.
- Remove air bubbles and adjust headspace if needed.
- Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to your elevation.
Nutrition
Calories: 96kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Sodium: 491mg | Fiber: 6g | Sugar: 12g