I decided to blog this recipe after I had already started cooking so it is not quite a step-by-step.
|Here is the handwritten recipe card. I LOVE the chicken! Please people, do not stop handwriting recipe cards. I love the personal nature of handwriting. Keep it alive!|
|Then I processed my giant gallon can of tomatoes plus 2 more 12oz cans. I ended up with a ton of the pepper mixture so I felt like I had to add the 2 extra cans of tomatoes. You do what you please.|
|Then I added them to the veggies.|
|Stir it up and it looks like salsa! But it's not ready yet.|
|Here is the kick and the acid you need to can this salsa. You add 1/4 cup white vinegar. I added a few extra Tbs because of the extra tomato.|
|The recipe calls for 2-3 Tbs of salt. I go to 3 almost every time. I like salt. After you get everything mixed together, simmer salsa for 30 minutes.|
|I did not get a picture of the jar sterilization but it is an essential part of the process. If you don't do it right, you'll end up with spoiled salsa. It will make you cry. I have learned a great method for getting sterile jars. You wash them in hot soapy water and then put them on a cookie sheet and into a 225 degree oven. No boiling!|
Here is the link to specific directions.
|You then fill these hot jars with the hot salsa. Fill it about 1/2 inch from the top.|
|You have to sterilize the lids too. You don't want spoilage! I use a shallow pan for my lids. I only leave them in this almost boiling water for a few minutes.|
|I then process them in a water bath for 25-30 minutes.|