Kropfs' Best Salsa Recipe
This recipe is taken from "The Homestead Canning Cookbook" and is a family favorite!
Ingredients
- 1 gallon tomatoes peeled & diced
- 4-5 hot peppers diced
- 6-7 cups onions peeled & diced
- 1 1/2 cups vinegar
- 3 Tbsp. salt
- 1 1/2 Tbsp. garlic salt
- 1 1/2 tsp. minced garlic
Instructions
- If tomatoes have a lot of seeds, remove some of the seeds before cooking.
- Combine all ingredients in a large pot. Bring to a boil. Simmer uncovered, stirring frequently to prevent scorching, for about 2 hours.
- Fill pint jars with hot salsa, leaving 1/8" headspace.
- Fill water bath canner halfway with water. Place the canner on your largest burner, and turn on the heat so the water is very hot but not boiling. Place your filled jars into the canner's rack.
- Lower the rack with the filled jars into the canner. Add simmering water if needed to cover the jars by 1 to 2 inches. Turn the heat to medium-high, place the lid on the canner, and bring the water to a full rolling boil.
- Process pints for 15 minutes at 0 to 1,000 feet elevation; 20 minutes at 1,001 to 6,000 feet elevation; 25 minutes at 6,001 to 8,000 feet elevation.