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.
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- About 2 1/2 boxes of perfect tomatoes.
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- We are working on the front porch because we want to work in the shade as long as we can
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- After you core the top out and lightly score the skin from top to bottom in four places, you drop it in the boiling water.
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- Leave then in the water for about 10 or 12 seconds until you see the skin shrink back a bit.
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- Let the water drain and…
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- They have to cool immediately… you don’t want to heat the tomato, just the skin.
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- As soon as they are cool, fish them out.
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- The skins should come off easily.
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- Chopping onions, jalapeno peppers and garlic. We could have done this the night before. Might have saved some time.
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- Always wear gloves when seeding jalapeno! Helps keep the garlic off your hands, too.
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- All diced up and wating for the other stuff
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- Did about 60 pounds of tomatoes in two big batches of salsa and one plain tomatoes.
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- Processed for 20 minutes out back in the big pot of boiling water.