33 lines
1.6 KiB
Markdown
33 lines
1.6 KiB
Markdown
## San-Bonita Salsa (Year 2013 Revision)
|
|
These are the ingredients necessary for a 'double batch'.
|
|
|
|
### Sources
|
|
- **Sam's Club**: San Benito Tomato
|
|
- **Walmart**: Mrs. Wages Tomato Salsa Mix
|
|
|
|
### Ingredients
|
|
- 4x Juice 6lbs 6oz Cans San Bonito Mission's Best 3/4" Diced Tomatoes `UPC: 041712174603`
|
|
- 2x boxes, Mrs. Wages Create Salsa (All natural) Tomato Mix Medium (makes 7 quarts each). `UPC: 072058609917`
|
|
- 6x Medium Yellow Onions (Chopped coarse).
|
|
- 1x bunch of Green Onions (angle chopped).
|
|
- “Tone's” Southwest Chipoltle Seasoning (2 1/2 Tbl.Sp).
|
|
- Liquid Hickory Smoke. ( 3 1/2 Tbl.Sp)
|
|
- Distilled White 5% Vinegar (2 2/3 cups)
|
|
|
|
### Preparation Instructions:
|
|
1. Combine all 4 cans of Diced tomatoes with Mrs. Wages Tomato Mix in 21 1/2 quart
|
|
Granite-Ware Canner (Remove canner rack).
|
|
2. Add all Chopped yellow onions (and green onions).
|
|
3. Combine 2 1/2 tablespoons Chipotle Seasoning,
|
|
4. 3 1/2 tablespoons of Liquid Smoke, and
|
|
5. Add 2 2/3 cup distilled white vinegar into Granite-Ware Canner.
|
|
6. Put cooker on stove top and bring mixture to a boil, then reduce heat to simmer for
|
|
additional 10 minutes, stirring occasionally.
|
|
7. Scoop and funnel into jars, leaving ½” (half-inch) of head space between salsa and jar lid
|
|
(wipe rim).
|
|
8. Seal jar with new/ pre warmed (180*) lid and ring, place into Granite-Ware water bath
|
|
canning cooker water (with canning rack installed), Add hot water to bring level above jar
|
|
lids, bring to boil for 50 minutes (Water-bath).
|
|
9. STORAGE: Store in cool root cellar 40* to 55* for up to 2 years. When jar is opened,
|
|
refrigerate. Best if salsa is used within one week.
|
|
10. Wash empty jar and ring for re-use. Discard sealing ring in trash. |