|Project by Iris43||posted 09-10-2010 10:02 AM||2021 views||0 times favorited||9 comments|
We’ve had an abundant harvest of tomatoes. And with such a beautiful fruit, we feel compelled to preserve it for use during the cold winter months ahead when warm summer days will only be a memory…..except for the wonderful taste of our own sun-ripened tomatoes.
8 cups chopped tomatoes
2 cups chopped onions
4 cups mixed, green yellow & red peppers
3 chopped jalapeno peppers ( or however many you like)(seeds may be used for hotter salsa)
4 cloves garlic
2 Tbsp sugar
2 Tbsp paprika
1 sm. can tomato paste
juice of 2 limes
1 tbsp pickling salt
Prepare all vegatables and in large heavy pot, cook on med. low heat for 1 to 2 hours, stirrring occasionally. Chop fresh parsley to make 2 Tbsp and add it with 1 tsp oregano to mixture. Cook for additional 15 minutes.
Put in hot, clean jars. Process in hot water bath for 20 minutes.
-- 'To plant a Garden is to believe in Tomorrow'