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Canning -- Tomatoes
Do you have a tomato/green chile salsa recipe?
3 cups peeled, cored, chopped tomatoes
3 cups seeded, chopped long green chilies
3/4-cup chopped onion
1 jalapeno pepper, seeded, finely chopped
6 cloves garlic, finely chopped
1-1/2 cups vinegar
1/2 teaspoon ground cumin
2 teaspoons oregano leaves
1-1/2 teaspoon salt
Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner for 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield: 3 pints.