- 7 s diced, seeded, peeled and
- cored tomatoes (about 5 pounds)
- 6 green onions, sliced
- 2 jalapeno peppers, diced
- 4 cloves garlic, minced
Combine all ingredients in a large saucepot. Bring mixture to boil. Reduce heat and simmer 15 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace. Wipe rim and threads of jar with clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until point of resistance is met – fingertip tight.
Process 15 minutes in a boiling-water canner.
Yield: about 4 pints.
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