This recipe turned out fantastic. We have one precious jar left! 😉 It may get opened this weekend…
The recipe is from: Bernardin – Complete Book of Home Preserving (400 delicious and creative recipes for today). Edited by Judi Kingry and Lauren Devine.
Ingredients
- 6 Cups tomatoes Cored/peeled and coarsely chopped
- 3 Cups Carrots Peeled and coarsely grated
- 1 1/2 Cups Cider Vinegar
- 1 1/4 Cups Brown sugar Lightly packed
- 1/2 Cup Onions Finely chopped
- 1/2 Cup Jalapeno peppers Finely chopped. Leave the seeds for heat!
- 1 1/2 Tsp Salt Do not use salt with any additives
- 1/2 Tsp Black pepper Freshly ground
- 1/4 Cup Cilantro Chopped
Servings:
Instructions
- In a large stainless steel saucepan, combine all ingredients except the cilantro
- Bring to a boil over medium-high heat, stirring constantly
- Reduce heat and boil gently, stirring occasionally until thickened. This takes about one hour
- Prepare for water bath canning. Should need about 5 8oz jars for this recipe
- Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove bubble (use a chop stick!) and adjust headspace if necessary. Wipe rim with a damp cloth, center lid on jar, screw on band until finger tight
- Once thickened, stir in cilantro and cook for a further 5 minutes
- Process for 20 minutes (Calgary elevation). Ensure jars are covered with at least 1 inch of water
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