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Categories:Viewed: 45 - Published at: 5 years ago
Ingredients
- 1 (26 ounce.) box tomatoes, peeled and minced
- 1 cluster garlic, peeled and minced
- 2 bunches celery, minced
- 6 lg. bell peppers, minced
- 9 lg. onions, minced
- 2 bunches cilantro, minced
- Jalapenos to taste
- 1/2 c. salt
- 2-3 c. white vinegar
- 2 tbsp. oregano
Method
- Put all ingredients in an aluminum canner (avoid enamel!)
- and heat through.
- Transfer to other large containers to use canner to process jars.
- Warm water bath for 15 min pints and qts if warm pack.
- Cool pack, process 50 min.
- Yields about 4 1/4 gallons salsa.
- (17 qts or possibly 34 pints)
