Bottled Salsa

20-25 pint wide mouth glass jars

14 quarts or 1/2 box of peeled, quartered tomatoes

6 lg green peppers

4 yellow chili peppers

3 green jalapeno peppers

4 long red bell peppers

3 anaheim peppers

4 medium onions

1 bunch of celery (optional)

2T garlic powder

1/2 t paperika

1/2 c sugar

1 t pepper

1/4 c salt

1 c vinegar

2t ground cumin (optional)

fresh cilantro to taste (optional)

Wash glass jars and dry. Check tops of jars for any chips in the glass. Do not use any jars that have chips in the glass, because they won't seal.

Always buy new lids. Boil lids at least 5 minutes then leave in hot water until you put it on jars.

Chop all your vegetables. Simmer in big deep cooking pot. Add sugar and spices and simmer for 5 minutes. After mixture is warm turn down heat so it doesn't keep processing the mixture.

Keep on low or warm.

Fill up steamer with water and put on medium high.

Fill jars with salsa mixture to line (so leave a little room up top), and place on steamer. Place lid and ring on and seal. Fill up steamer with jars and process for 45 minutes. Check steam on the side and make sure there is a steady flow of steam and no whistling. You might need to turn down your burner to medium if there is too much steam. Remove jars from heat and let stand after the 45 minute processing time is up.

Susanne Nelson