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Ingredients
- 1 (26 ounce.) box tomatoes, peeled and minced
- 1 cluster garlic, peeled and minced
- 2 bunches celery, minced
- 6 lg. bell peppers, minced
- 9 lg. onions, minced
- 2 bunches cilantro, minced
- Jalapenos to taste
- 1/2 c. salt
- 2-3 c. white vinegar
- 2 tbsp. oregano
Directions
- Put all ingredients in an aluminum canner (avoid enamel!) and heat through. Transfer to other large containers to use canner to process jars. Warm water bath for 15 min pints and qts if warm pack. Cool pack, process 50 min. Yields about 4 1/4 gallons salsa. (17 qts or possibly 34 pints)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3641g | |
| Calories 1035 | |
| Calories from Fat 52 | 5% |
| Total Fat 6.0g | 8% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56878mg | 2370% |
| Potassium 6131mg | 175% |
| Total Carbs 204.11g | 54% |
| Dietary Fiber 51.6g | 172% |
| Sugars 109.46g | 73% |
| Protein 29.41g | 47% |
