chili salsa

A couple weeks back in my flush of tomatoes I canned a mountain of salsa for the first time ever. I did it in the pressure canner and the results were pretty tasty!

I am just getting cozy with my pressure canner, and have had nothing but success so far. So if you find your self flush in peppers and tomatoes, and want to give pressure canning a shot then give this a go!

In a largo pot boil down and combine the following:

18 lbs of cubed tomatoes

3 lbs of peppers (I used a mix of hot and wax peppers)

3 cups of chopped onions

1/2 cup of garlic

1 tbsp salt

1/2 cup apple cider vinegar

3 tbsp cilantro

* you can use a submersion blender to get the consistency you desire, or you can be meticulous and finely chop all the ingreients to your liking. Cook down for about 25 minutes, before portioning into sterilized jars.

Using your pressure canner process PINT jars at 11 lbs of pressure for 20 minutes (25 minutes for quarts)

If you are new to pressure canning be sure to read your manual thoroughly, and read some canning literature like this great site.


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