Jacoblog

Here is our recipe for Mild Salsa:
30 Cups of cored, skinned and Diced tomatoes (after dicing, let tomatoes stand about 1/2 hour and drain off excess juice. Save juice for canning your very own tomato juice.)
5 to 8 Cups chopped Onion (depends on how mild the onions are)
7 cloves of Garlic – Crushed/Minced
1 tsp Citric Acid
3 Tablespoons Canning Salt
4 Cups Apple Cider Vinegar
1/2 Cup finely chopped green Jalapeno (or more to taste)
1 Cup minced Fresh Cilantro
2 Tablespoons Greek Seasoning (substitute dried Oregano, ground Sage and ground Rosemary)
2 Tablespoons Ground Cumin

Put everything in a large stock pot and bring quickly to a boil, reduce heat and simmer for 10 minutes. While it is simmering, spoon out a little and let it cool on a plate and taste it once it has cooled off a little. Add more salt if you think it needs it. Place in canning jars with a slotted spoon to make it as thick as possible, topping off with enough liquid to come 1/4 inch from top of jar (headspace), and process for 20 minutes for Quart size jars and about 15 for Pint size jars.