this recipe makes 12-15 pints and it takes about 4-5 hours but it is worth the effort and it lasts most of the winter IF one can keep the grands out of it.
recipe ( no measurements critical)
15 cups peeled, chopped tomatoes
1 1/2 heads of garlic, peeled and minced
6 cups of onions
6 cups red peppers, cleaned, chopped and drained
8 jalapeno peppers with seeds removed, chopped fine
1 cup white vinegar
1 cup chopped fresh cilantro
1 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons salt
1 teaspoon pepper
2 small cans tomato paste
peel the tomatoes in batches. cover with boiling water for 2 minutes. lift out and place in cold water for the same amount of time. core, peel and cut is small chunks.
meanwhile chop and drain the peppers and open the cans of paste.
have lids ready to boil.
when the consistency is to your liking, turn the lids on high
add the peppers and tomato paste and bring to a rolling boil.
fill hot jars, a few at a time leaving 1/2 inch from top
clean edge of jar and place hot lid and secure with the ring...and wait for the ping!
i always keep the jars on the counter for a week or two to make sure that the lids remain indented before they make the trip to the pantry.
a glimpse of the pantry
|pickles, relish and apple butter|