Hi, I am new to canning. But, loving it!! I found Annie's salsa recipe. But, some where on here I saw someone say something about a revised recipe. So, is this the correct recipe? Also, can I reduce the sugar or not add it all? Thanks so much for y'alls help!!
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 - 5 chopped jalapenos (to your taste)
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 cup vinegar (I use apple cider vinegar, use at least 5%)
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, BWB 15 minutes for pints or half pints. This is too thick to can in quarts, there could be a "density" issue and no salsas have been approved for canning in quarts that I'm aware of.
Makes 6 pints