4 qts. tomatoes, skinned
2 1/2 cups chopped onions
1 1/2 cups chopped green peppers
3/4 cup chopped green Anaheim chiles (I use a mix of Anaheim/Poblano/those skinny ones)
2 t. salt (be cautious)
2 T. paprika
2 T. garlic powder
5 T. lemon juice
2 T. seasoned salt
jalapeno peppers, chopped to taste (remove seeds, if desired)
Mix it together and cook for ~2 hours at a low boil. Stir to prevent scalding.
Prepare pint jars for canning. Ladle hot salsa into jars, leaving 1/4 inch head space. Process in boiling water canner for 15 minutes.
Makes 8 to 10 pints of salsa.
Obviously you need to adjust this to your own personal tastes. I've gotten to the point where I don't really measure spices or peppers any more. I don't even take out a lot of seeds. If I'm making it for my aunt and uncle, I leave in every last seed and put in every possible pepper!
Add some tomato paste if you think it's too spicy.
I'm not going to do a canning tutorial here. Check out this site or others for information on how to can.
This post has been shared at Miz Helen's Canning and Preserving Foods