Hi, all! Dawn is sharing two of her go-to canning recipes with us today!

First up, this delicious-sounding salsa.


12 Cups Tomatoes – peeled, cored, chopped and drained
5 Cups Chopped AnaheimPeppers (I leave the seeds in but you can take them out)
5 Cups Chopped Red Onion
2 Cups Chopped and Seeded Jalapeno Peppers
4 Cloves Garlic, Minced
3 Tablespoons Cilantro, Minced
3 Teaspoons Salt
1 ¼ Cup Cider Vinegar
1 Teaspoon Cumin

Heat all ingredients in large pot. Allow time for the mixture to cook down and thicken to your liking. Prepare jars, lids and rings. Bring salsa mixture to boil, reduce heat to simmer and fill jars leaving ¼ inch head space. Wipe rim of jars and put on prepared lid and ring. Process salsa in water bath canner for 20 minutes (after canner returns to full boil) – remember to adjust this time for your altitude.

Helpful Hint – When chopping and seeding peppers always wear gloves to prevent your hands being burned.


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Has this recipe been tested for safety? According to most, if not all state extension offices, family or favorite recipes should never be used. Only tested recipes should be used. Otherwise, botulism may occur. You may want to check with your local extension office on-line to make sure your are providing safe information.

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