Ingredients
Scale
- 6 cups green tomatoes
- 4 cups onions
- 4 bell peppers
- 6 cloves of garlic (or 6 Tbs minced)
- 1 cup fresh cilantro
- 1 cup lime or pineapple juice
- 1/2 cup white vinegar
- 1 Tbs salt
- 1 Tbs oregano
- 2 tsp pepper
- 2 tsp sugar
Instructions
- Chop green tomatoes, onions, and peppers (or use a food processor) to the consistency you prefer for salsa.
- Place in large cooking pot.
- Add all other ingredients.
- Bring to a rolling boil, then lower to a simmer and cook for 40 minutes.
- Pour into clean, hot canning jars, leaving a 1/2 inch headspace.
- Debubble.
- Wipe rims with damp towel.
- Place lid and ring on, finger tight.
- Load into your water bath canner and process for 20 minutes.
- Remove jars from the canner, and let them sit untouched for 12-24 hours.
Notes
Remember: Don't start your canning time until the canner water is at a full rolling boil.
- Prep Time: 20 minutes
- Water Bath Canning Time: 20 minutes
- Cook Time: 40 minutes
- Category: Canning