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Canning -- Tomatoes
Is there a recipe for tomatillo green salsa?
5 cups chopped tomatillos or green tomatoes
1-1/2 cups seeded, chopped long green chilies
1/2-cup seeded, finely chopped jalapeno peppers
4 cups chopped onion
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 tablespoon ground cumin
3 tablespoons oregano leaves
1 tablespoon salt
1 teaspoon black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, them 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: 5 pints.