Home Canned Salsa
12 cups slicing tomatoes, peel, core, chop
3 cups onions, chop
6 jalapeno chiles, seeded, finely chop
4 long chili peppers
4 cloves garlic, finely chop
2 12 oz. cans tomato paste
2 cups bottled lemon juice
1 tablespoon salt
1 tablespoon sugar
1 tablespoon cumin, (optional)
2 tablespoons oregano leaves, (optional)
1 teaspoon black pepper
Finely chop chili peppers.
Salsa Safety Rules – Prevent Potentially Deadly Food Poisoning
1. Do not “create” your own recipe, or use a favorite family/neighborhood recipe. Without scientific formulation and testing, you will never know how long the product needs to be processed to be safe. Follow recipe exactly. If you do a favorite untested recipe – FREEZE IT! DON’T CAN IT.
2. Do not add extra onions, chili or bell peppers, or other vegetables. Extra vegetables will dilute the acidity and can result in botulism.
3. Do not substitute vinegar for bottled lemon juice. Vinegar is a weaker acid than lemon juice and may result in a unsafe product.
4. Do not let the salsa cool before processing. The processing time is based on the food being hot at the beginning of the process. Product will be under processed.
For any questions on home canning contact your local USU Extension office, there is an office in every county. Or call Salt Lake office of USU Extension 468-3173
cooked crumbled sausage (or other meat)
chopped bell pepper
sliced green onion
Warm tortillas, scramble eggs, prepare and place remaining ingredients in serving bowls. Each individual builds their own breakfast burrito using their favorite ingredients.