Salsa to Can

Submitted and demonstrated by Teresa Frisby

• 8 quarts chopped tomatoes (no need to peel)
• 2 large white onions, chopped
• 5 large green peppers, chopped
• 4 large red peppers, chopped
• 2 banana peppers, chopped
• 3 cans tomato paste
• 3/4 Cup brown sugar, packed
• 4 TB pickling salt
• 2 1/4 Cup white vinegar
• 4 cloves garlic, minced
• 1 TB paprika
• 1 tsp. chili powder
• 1/4 Cup lemon juice
• 2 jalapenos (more or less depending on how hot you want)

Combine in a large pot. Simmer for about 4 hours; stirring occasionally. Pour into hot sterile jars and process in hot water bath for 45 minutes.

Cook's Note: You could chop the vegetables smaller and it wouldn't need to simmer as long.

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