Cherry Tomato Salsa Recipe For Canning

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Ingredients

– 14 cups Cherry Tomatoes: Chopped – Hot Peppers: Chopped – 2 Bell Peppers: Chopped – 1 large White Onion: C hopped – 2 tsp Minced Garlic – 1 cup White Vinegar – 2 Tbsp Mesquite Liquid Smoke – 5 tsp Pickling Salt – 1/2 cup chopped Fresh Cilantro

First, rinse the cherry tomatoes

Add the cherry tomatoes whole to a food processor and chop them up. Then add them to a large stock pot.

Cut the peppers up and deseed and chop the peppers in a food processor.

Chop the cilantro and onion in a food processor and add to the stock pot. Add the remaining ingredients. Heat to a slight boil and reduce heat and simmer for 15 minutes or more. 02

Ladle the hot salsa into canning jars leaving 1/2 inch headspace.

Wipe the rims of the jars, remove the air bubbles and place lids and add screw bands. Add the filled jars to the boiling water bath and process jars at a full rolling boil for 20 minutes. 04

Remove the hot jars from the canning pot after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours. See Recipe

For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.