Canning recipes

Ingredients

• 2 cups tomato sauce


• 2 cups tomato paste


• 2 cups chopped onions


• 1 cup chopped green pepper


• 3 to 5 chopped jalapeno peppers, seeded


• 1/2 cup chopped fresh cilantro


• 6 garlic cloves, minced


• 2/3 cup white vinegar


• 1/3 cup sugar


• 2 tablespoons canning salt


• 2 teaspoons ground cumin


• 2 teaspoons pepper


• 8 cups chopped peeled tomatoes, drained (about 5 pounds medium tomatoes)

Directions

• In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min.


• Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 15 minutes. Remove jars and cool.