New Canning Vessel
This salsa is actually fairly spicy. The tomatoes are not heirlooms, so they are not quite as flavorful as the first batch.
We used the food processor to actually chop the tomatoes, instead of chopping everything by hand. This helped quite a bit with time.
- 16 c chopped, cored tomatoes
- 4 1/2 c red and white onions
- 2 1/2 c green and red bell peppers
- 1.5 c fresh cilantro leaf, chopped
- 8 garlic cloves
- 2/3 Tbsp salt
- 8 thai hot peppers (moderately hot)
- 8 something else peppers (not very hot at all)
I doubled-plus-a-little the recipe from the big Ball cookbook; The Complete Book of Home Preserving, and added the salt on my own.
Vegan.
I also used an ancient metal water vessel to heat the water bath for canning. We had been using it for a wood carrier for years. I cleaned it up, scrubbed it out, and tested it for leaks. It works great! There’s enough room in it that by the time I get to the last row of jars, the the first ones are ready to come out, so I can work constantly and not wait for anything to boil or cook.