Mild Tomato Salsa

Name: Mild Tomato Salsa
Ingredients: 10-1/2 pounds tomatoes (about 35 medium), peeled and quartered; 4 medium green peppers, chopped; 3 large onions, chopped; 2 cans (12 ounces each) tomato paste; 1-3/4 cups white vinegar; 1/2 cup sugar; 1 medium sweet red pepper, chopped; 1 celery rib, chopped; 15 garlic cloves, minced; 4 to 5 jalapeno peppers, seeded and chopped; 1/4 cup canning salt; 1/4 to 1/2 teaspoon hot pepper sauce

12 ingredients

4 steps

Ingredients

10-1/2 pounds tomatoes (about 35 medium), peeled and quartered
4 medium green peppers, chopped
3 large onions, chopped
2 cans (12 ounces each) tomato paste
1-3/4 cups white vinegar
1/2 cup sugar
1 medium sweet red pepper, chopped
1 celery rib, chopped
15 garlic cloves, minced
4 to 5 jalapeno peppers, seeded and chopped
1/4 cup canning salt
1/4 to 1/2 teaspoon hot pepper sauce

Directions

1

In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot.
2

Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently.
3

Ladle hot mixture into 10 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.