Video Blog: No-Cook Garden Salsa For Pressure Canning
Author: Parsnips and Parsimony
Prep time:
Cook time:
Total time:
Serves: 24
- 4 cups ripe tomatoes, cored and chopped (no need to peel)
- 5 Jalapeno peppers, cored, seeded and chopped
- 2 medium onions, chopped
- ½ medium green pepper, cored, seeded and chopped
- 1 cup canned tomato sauce
- 1 tsp salt
- 1 tsp minced or crushed garlic
- 2 Tbsp fresh parsley, chopped
- 1½ Tbsp red wine vinegar
- Place everything in large bowl and mix well.
- You can serve it just like this or you can put it in canning jars to can.
- To can it, place in a pressure canner and follow your manufactures directions.
- Cook for 20 minutes at 10lbs of pressure. Yields 1½ – 2 quarts
Recipe by Parsnips and Parsimony at https://www.parsnipsandparsimony.com/video-blog-no-cook-garden-salsa-for-pressure-canning/
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