sufficientforme
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This is hands down our family favorite! We add chipotles but of course the heat is up to your families liking. It can be WB or pressure canned, I used to WB it but prefer using less vinegar so I pressure can it now. This was a tested proven recipe when it was posted 
I always double the recipe and use 1" of headspace for pressure canning.
http://forums.gardenweb.com/forums/load/harvest/msg0710385222591.html
ANNIE�S SALSA
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 - 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar (1 if WB)
16 oz. tomato sauce (I use organic home canned)
16 oz tomato paste (organic if possible as well)
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.
Makes 6 pints
if I want to process in a BWB up the vinegar to one cup and process 15 minutes in BWB.
You can safely leave out the cumin and/or the green peppers but do not increase the cilantro
I can't keep these jars in the pantry, our family members beg for jars, even the heat haters love the mild jars (using 3 jalapenos) it is more like commercial salsa, thick and consistant than most other salsa recipes I have tried.
I always double the recipe and use 1" of headspace for pressure canning.http://forums.gardenweb.com/forums/load/harvest/msg0710385222591.html
ANNIE�S SALSA
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 - 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar (1 if WB)
16 oz. tomato sauce (I use organic home canned)
16 oz tomato paste (organic if possible as well)
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.
Makes 6 pints
if I want to process in a BWB up the vinegar to one cup and process 15 minutes in BWB.
You can safely leave out the cumin and/or the green peppers but do not increase the cilantro
I can't keep these jars in the pantry, our family members beg for jars, even the heat haters love the mild jars (using 3 jalapenos) it is more like commercial salsa, thick and consistant than most other salsa recipes I have tried.
