Doug Minnick’s Fresh (Canned) Salsa
20 large tomatoes
Some cherry tomatoes
10 onion
10 red or green pepper
8 jalepeno
½ cup salt
4 cups vinegar
Precook onions, peppers, and jalapeño pepper until fully cooked. Quarter tomatoes. Take one pint jar and fill jar with tomatoes, cherry tomatoes, onions, salt, and vinegar. Add uncooked mixture to jars. Place lids on jars and rings. Process in pressure cooker at 15 pounds of pressure for 15 minutes.
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