Recipe by yogiclarebear
Summer heat came late and left early and at our house lots of tomatoes are still green. This is a wonderful way to process them into a delicious, nutritious salsa. It is slightly spicy and tangy. It was easy to prepare (for this canning newbie). I divided this recipe in half. Full Yield is approximately 15 cups.
Prep: 45ish minutes
5 lb green tomatoes, chopped for salsa
6 yellow onions, chopped (about 4 cups)
4 red bell peppers, chopped (about 2 cups)
3 jalapeño peppers, seeded and chopped fine (about 1/2 cup)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup white vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano
2 teaspoons pepper
1/4 teaspoon cayenne pepper, optional
1-2 teaspoons sugar, optional but I found it important to overall flavour.
Make sure your jars are washed and dried in advance. Begin the sterilizing jar method of your choice. I used the oven method from this site https://www.thespruce.com/sterilise-jars-for-jams-and-preserves-435340
Combine all ingredients in a large sauce pan. Bring to a boil. Reduce heat and simmer for 30-40 minutes.
When your jars are ready and still hot, return salsa to boil.
Ladle salsa into hot, sterile jars leaving a half inch headspace (I took one jar from oven at a time). Wipe the edges of the jars clean and finger tighten lids on top. Place jars in a canning bath of boiling water and boil jars for 15 minutes. (In my pic above you can see my version of a canning bath).
Carefully remove jars from the canning bath and let sit at room temperature for 24 hours. Check lids for seal. Refrigerate any jars that did not seal.
Enjoy!! I was really pleased with the the results!
Lisa Goddard, BA, BScOT, Certified Pilates Mat & Reformer Instructor-Owner, HWL (Healthy Eating Weight Loss) Coach, Certified Yamuna Practitioner (Body Rolling)