Here's what I use:
Tomatoes: 3L
Green Peppers: 1.5 cups (1-2 large)
Garlic: 0.5 heads
Onion: 2.75 cups (2 large)
Jalepeno (Whole): 3 medium
Pickling Salt: 1.5 Tbsp
Vinegar: 0.5 cups
Pepper: 0.5 tsp
Sugar: 6 Tbsp
Cumin: 1 tsp
Here's what I do:
I like to use plum tomatoes because they have less juice and thinner skins. I get them from the farmers market at the corner of Mer Blu and Navan Road. 1 bushes of tomatoes is about 20L.
I wash them, cut the bigger ones in half and throw them into my food processor.
Because I'm not a big fan of super chunky salsa, and am a huge fan of doing things as quickly and easily as possible, I throw all the other veggies in the processor as well. Here are the peppers, not beautiful and uniform, but works for me!
Tea lights seem to help keep the onion juice from my eyes. Oh! and make sure you use gloves if you decide to cut the jalapenos by hand!!!!!
In the pot and ready to boil.
I don't really know how long I boil it. Until everything looks cooked I guess. I don't have the patience to boil off all the liquid, so I usually just scoop the juice of the top. Sometimes I'll throw the juice in a jar to preserve by itself. Makes a tasty sauce to throw over a roast in the crock pot.Make sure you use a good pan, and/or stir often to avoid it sticking to the bottom and burning.
My canning method is NOT recommended by any of the canning companies, but I know many ladies with many more years of experience who do it this way, and I haven't killed anyone yet, so here's what I do (follow instructions at your own risk).
Wash jars in dishwasher, pop into oven at about 250F, for at least 20 minutes to sterilize. Heat lids in water as per instructions on box. Pour boiling salsa, into hot jar, top with hot lid, and screw on the ring thingy. Set on a towel. Check that it 'popped' before storing. Tada. Done!
Enjoy!
