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Prep/ Post Time: ~30-60 minutes; Cook Time: 30 minutes; Yield: 8 – 16 oz ball jars
- ~10 pounds/ 14 cups, cored and chopped tomatoes (I used both cherry and vine on)
- 3 cups, red onion, diced
- 3 cups, green peppers, chopped
- 1 cup, miscellaneous peppers (I used cubanelle and yellow peppers)
- 5, jalapeños, seeded, minced
- 6 large cloves garlic, minced
- 12 oz. tomato paste (2 cans)
- 1.5 cups, white vinegar
- 3 tsp., ground cumin
- 6 tsp., dried oregano
- 2 tsp., dired basil
- 2 tsp., cayenne pepper
- 3 tsp., salt
- 2 tsp., pepper
- Sanitize your ball jars in a large stainless steel pot or “canner.”
- (If using a pot on the stove, simply place the cans in the pot once the water is hot, but not boiling. Let it come to a boil and boil for 10 minutes. Remove the jars and set on a heat safe rack.)
- In another large stainless steel pot, combine all of the ingredients.
- Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat and simmer for about 30 minutes.
- Ladle the salsa into jars, leaving an inch of headspace.
- Wipe the jar rims with a clean rag and attach the lids using a magnetic gripper.
- Place the jars back in the pot of warm water. The water lever should just cover the jars.
- Bring to a boil and process for 20 minutes.
- Remove jars and let them cool before adding the date and storing.