Ingredients
- 10 cups vegetables (I used carrots
- celery
- zucchini
- corn)
- 3 cups onions
- 3 green peppers
- 10 jalapenos
- 2 habaneros
- 5 tablespoons pickling salt
- 2 teaspoons dry mustard
- 1 teaspoon turmeric
- 1 12 cups brown sugar
- 2 cups vinegar
- 1 tablespoon flour
- 3 garlic cloves (or more if you like)
- 5 cups chopped tomatoes
- 2 (5 1/2 ounce) cans tomato paste
Instructions
- Chop vegetables to desired size, some like chunky salsa.
- Sprinkle with pickling salt and let sit covered over night.
- In morning drain off liquid, press to remove excess.
- Do not add tomatoes yet.
- In separate bowl: Mix spices, garlic and tomato paste together.
- Add sauce and tomatoes to vegetables and stir well.
- Cook in roaster for 1 hour at 350.
- Stirring occasionally.
- Pour in sterilized jars and process in canner.
- Makes about 7 pints.
- I have added more tomatoes without a problem.
- Less or more peppers too.
- Chop veggies depending on size you want.
- Peeling zucchini is better as skin tends to be tough.
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