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Salsa For Canning Recipe

by CookEatShare Cookbook

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

1. 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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