>Subject: Canning Salsa & Peppers
> I am looking for a good recipe for canning Salsa. I am also wanting
> recipes for canning Green (Mango) Peppers, Jalapeno Peppers, and
> Hungarian Wax Peppers. I don't want to let my garden produce go to
> waste. Thanks!


Here's the best I've found. And it won my a blue ribbon and a big
purple "Special Mention" ribbon at the county fair last year. You can
substitute bottled lemon juice for the vinegar if you like, but not
fresh lemon juice.

I have another recipe without vinegar, but it has to be processed in a
pressure canner, and I like this USDA recipe better:


Chile Salsa

(from USDA bulletin 539)
yield: 6 to 8 pints

5 pounds tomatoes
2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%)
3 tsp salt
1/2 tsp black pepper

Roast and peel peppers if they have tough skins; remove seeds and stems,
chop. Scald and peel tomatoes; chop. Combine all ingredients in large
saucepan. Bring to a boil and simmer 10 minutes. Ladle into pint jars,
leave 1/2 inch headspace. Adjust lids and process in boiling water bath
for 15 minutes.


--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/