It’s tomato season here in Florida, and we’re enjoying the bounty of these beautiful fruits! Salsa made from fresh tomatoes has an amazing, bright flavor. Try canning to savor this flavor all year long.
Makes 12 pints
8 cups tomatoes, chopped (14 tomatoes)
4 cups green peppers, chopped (5 green peppers)
1 cup red peppers, chopped (1 red pepper)
1 cup onions, chopped (1 large onion)
1⁄2 cup jalapeño peppers, chopped (5 jalapeños)
1⁄2 cup cilantro, chopped
1 cup cider vinegar
1⁄2 cup sugar
5-6 cloves garlic chopped
1 tbsp salt
1 tsp black pepper
In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 1 cup liquid. Return tomatoes to the pot. Stir in green peppers, onions, vinegar, sugar, red pepper, celery, garlic, jalapeños, salt, pepper, and reserved tomato liquid. Bring to a boil.
Reduce heat; simmer, uncovered, 1 hour, stirring frequently. Ladle hot mixture into hot 1-pint jars, leaving 1/2-inch headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes.
Remove jars and cool.