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Salsa Canning
Boil tomatoes and then run through a tomato milling machine. Use the hand crank machine with the salsa attachment for chunky salsa, or the tomato screen on any electric or hand machine for thinner salsa. Place processed tomatoes (about 14 cups) into a colander and drain for 30 minutes. Chop chili peppers (about 4 cups) and remove seeds; chop onions, mince garlic, and chop cilantro; do not add to tomatoes yet. Place tomatoes into an 8 qt Dutch oven or a large sauce pan and bring to a boil for 30-45 minutes to desired consistency (20 minutes for chunky). Add peppers, cilantro, onions, garlic, salt, pepper, sugar, and vinegar and return to a boil. Fill hot, sterile jars, leaving 1/2 inch of headspace. Wipe rim off with a clean towel, place lid and screw band on, and tighten. Set each jar in a water bath canner immediately upon filling jar; boil for 35 minutes. Remove jars and let cool on a rack or towel.
Ingredients
7 lbs tomatoes (about 20; Hothouse tomatoes work well, but a combination of Hothouse and Romas are my standard)
6 Anaheim chilies, diced
4 poblano chilies, diced
5 jalapeno chilies, diced
3 Serrano chilies, diced
2 cups rough chopped yellow onions
1 cup chopped fresh cilantro
5 cloves garlic, minced
1/2 cup white vinegar (5% acidity)
1 tablespoon granulated sugar
1 teaspoon salt
1 teaspoon black pepper
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