Canned Salsa- McKenzie Sonderegger

SALSA

5-7 Jalopeno peppers

Approx. ¼ bushels tomatoes (chopped)—28 cups

1 med. Bunch celery cleaned and chopped fine

6 lg. Onions pealed and chopped

6-8 lg. Green peppers, chopped

4-5 lg. Red peppers, chopped

2 cloves garlic (whole bunches) cleaned and chopped

3 T. salt

1T. black pepper

1 cup sugar

3 small cans tomato sauce

41/2 cups cider vinegar

1/2 cup catsup

Mix all ingredients together. Bring to a boil then summer 20 minutes. Put large strainer in salsa and dip off 3 quarts liquid. (It’s a wonderful snappy tomato drink or really good in stew, chili or soup.) Bottle salsa and put on boiled lids. In pressure cooker, bring up to 5lbs. For 1 minute or in boiling water bath for 10 min.

Notes: Put 1-1/2 cups of the vinegar in a blender with the Jalopeno’s (seeds removed) and chop. They really burn your hands if you chop them be hand. (Use rubber gloves.)

Makes approx. 21 pints and the 3 quarts of juice. Cold pack the juice for 10 minutes.