Slightly Sweet Canned Salsa

It's getting to be that time of the year where I'm getting the itch to can things like salsa and such and low and behold, the tomatoes are turning red and just begging to be made into salsa....or anything else I can think of.

I discovered this recipe a couple of years ago and it's seriously been a hit with the entire family, including the parents, nieces and nephews and the like. I end up making about 3 batches of this stuff every year because I can't keep it in stock if I don't. This makes about 13 pint jars of salsa.

The most time consuming part of this whole canning process is cutting the vegetables up, but once that's done you're well on your way to some pretty tasty stuff.

First the tomatoes need to take a nice warm bath in a pot of boiling water for just a couple of minutes to loosen the skins.

Then a nice cold bath to cool off a bit.

And then the chopping of the onions and peppers. The spices, sugar and vinegar go in too.

Then finally peel the tomatoes and cut them up as well as you can, they don't need to be perfect, just cut them up and they will do their magic in the pot, then add the tomato paste and simmer for about an hour and a half. Mmmm, that smells wonderful! When the salsa is at the end of it's cooking time, 1/2 bunch of cilantro can be added is desired.

Use a wide mouthed funnel and a ladel to pour the hot salsa in warm jars. Wipe the tops of the jars and quickly tighten the lids on top. Process in a hot water bath, 35 minutes for pint jars and 45 minutes for quart jars.

Sweet Canned Salsa

Ingredients:

30 tomatoes peeled and chopped

2 green bell peppers, chopped

2 red bell peppers, chopped

10 C onions, chopped

10 cloves garlic, chopped

4 - 5 banana pepper or 1 Cup chopped jalapenos, chopped

1/2 C sugar

2 cups vinegar

8 tsp pickling salt

2 tsp black ground pepper

2 large cans tomato paste

Directions:

Chop onions, peppers, tomatoes and garlic, add remaining ingredients and simmer for 1 1/2 hrs, stirring often. At the end of the cooking time add 1/2 bunch of cilantro if desired.

Process in a hot water bath 35 minutes for pint jars and 45 minutes for quart jars. Makes 13 pints.