- 10 cups (6 lbs) chopped tomatoes
- 5 cups (2 lbs) chopped and seeded green bell peppers
- 5 cups (1.5 lbs) chopped onions
- 2.5 cups (1 lb) chopped and seeded hot peppers
- 3 cloves garlic, minced
- 3 tsp salt
- 1¼ cup cider vinegar
- 1 tsp hot pepper sauce (optional)
- Combine all ingredients in a large stockpot.
- Bring mixture to a boil.
- Reduce heat and simmer for 10 minutes.
- Ladle hot salsa into hot jars, leaving a ¼ inch headspace.
- Adjust two-piece caps.
- Process 15 minutes in a boiling water canner.
- ** Make sure to wear rubber gloves when cutting or seeding hot peppers!!
- **If you live in higher altitudes you will need to adjust your processing time
I bought my water bath canner and accessories as a kit that is similar to this one here.
The jar rings (#5) are not part of the accessories kit nor are they really a tool as they come with your jars but I wanted to mention to you that you can reuse the rings not the lids!! Once the lids are used to seal a jar you cannot reuse them again as the rubber sealing component will be shot. You can buy replacement lids at any store that sells mason jars.
Then it’s homemade chips and salsa, chips and salsa, chips and salsa all year long!!
Good thing football season started this weekend!