Fresh Salsa from Sharon's Garden

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Ingredients

  • 1 red onion, chopped
  • 1 white onion, chopped
  • 1 yellow onion, chopped
  • 6 pounds fresh tomatoes (preferably Roma), peeled and chopped
  • 2 banana peppers, chopped
  • 3 green bell peppers (chopped)
  • 4 jalapenos, chopped (optional)
  • 3 6-ounce cans tomato paste
  • 1/2 cup white vinegar
  • 2 tablespoons minced garlic
  • 1 1/2 tablespoons kosher canning salt
  • 1 tablespoon crushed dried hot pepper
  • 1/4 cup or less brown sugar (depending on your preference)
  • 1/4 cup or less white sugar (depending on your preference)
  • 1 1/2 teaspoons ground cumin (optional)
  • 8 pint canning jars with lids and rings, washed

Directions

  1. Put all ingredients in a large stock pot. Stir and simmer until thick (about 3 hours).
  2. Prepare jars, lids and bands by washing in hot, soapy water. Rinse well. Dry bands.
  3. Pack salsa in hot sterilized jars, filling to 1/4 inch from the top. Run knife inside jar to prevent bubbles and allow more salsa in jars. Place lid on top of jar and screw on rings, tighten ring.
  4. Place jars of salsa in large stockpot or canner with water at least 1 inch over the top of the jars. Allow space between the jars. They should not touch. Cover the pot/canner with the lid, bring to a boil and boil for 15 minutes. If you live in a high altitude area, adjust the processing time as necessary.
  5. Remove jars from pot/canner, place them several inches apart on a thick towel. Cover with another towel and allow to cool. Once cooled, check lids for tight seal (lid does not move up or down). Sealed jars can be stored for up to one year. Any jars not tightly sealed can still be used. Store them in the refrigerator and use within 3-4 weeks.

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