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Canned Salsa

Canned Salsa

Salsa doesn't get any better than this!


  • 5 pounds tomatoes, peeled and chopped
  • 2 pounds fresh jalapenos, seeded and finely chopped
  • 1 pound onions, chopped
  • 6 cloves garlic, minced
  • 3/4 cup white vinegar
  • 2 teaspoons pickling/canning salt


  1. Place tomatoes, jalapenos, onion, garlic, vinegar and salt in a large pot. Heat to simmering and simmer 10 minutes.
  2. Pack into sterilized pint or half-pint canning jars. Wipe jar rims clean with a damp cloth. Adjust lids and rings; seal.
  3. Process for 15 minutes in a boiling-water canner.

Yield: 6 to 8 pints

Source: Mexican Cooking, a cookbook in the California Culinary Academy's Easy & Elegant Meals Series (Ortho Books, 1985)

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