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SALSA FOR CANNING | |
25 or 26 lbs. tomatoes, peeled and chopped 1 cluster garlic, peeled and chopped 2 bunches celery, chopped 6 large bell peppers, chopped 9 large onions, chopped 2 bunches cilantro, chopped Jalapenos to taste 1/2 cup salt 2-3 cups white vinegar 2 tbsp. oregano Put all ingredients in an stainless steel stockpot (avoid enamel!) and heat through, stirring often. Process in a boiling water bath canner for 15 minutes pints and quarts (hot pack). For cold pack, process 50 minutes. Yields about 4 1/4 gallons salsa (17 quarts or 34 pints). |
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