Salsa
Canning Instruction Included

7 quarts peeled, cored, chopped tomatoes

4 cups seeded, chopped long green chilies (or 4 caned green chilies)

(green chilies mixture: long green chilies, Hungarian, banana, green peppers to taste)

5 cups chopped onion

½ cup finely chopped, seeded jalapenos (or chop jalapenos from the jar)
6 cloves garlic, finely chopped (or garlic powder)

3 tablespoons oregano leaves

2 tablespoons fresh cilantro

2 cups bottled lemon juice

2 tablespoons salt

1 tablespoon black pepper

2 tablespoons ground cumin

Directions:

Combine all ingredients (except cumin, oregano and cilantro) in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving ½” in headspace. Adjust lids and process in boiling-water canner (pot).

Recipes for canning salsa works best with paste tomatoes. Slicing tomatoes require much longer cooking time to achieve a desirable consistency. (Approximately one hour.)

General Boiling-Water Canner Directions

1. Fill the canner halfway with water.
2. Preheat water to 140 degrees F for raw-packed foods and to 180 degrees F for hot-packed foods.
3. Load filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, one jar at a time, with a jar lifter.
4. Add more boiling water, if needed, so the water level is at least 1 inch above the jar tops.
5. Turn heat to its highest position until water boils vigorously.
6. Set a timer for the minutes required for processing the food.
7. Cover with the canner lid and lower the heat setting to maintain a gentle boil throughout the process schedule.
8. Add more boiling water, if needed, to keep the water level above the jars.
9. When jars have been boiled for the recommended time, turn off the heat and remove the canner lid.
10. Using a jar lifter, remove the jars and place them on a towel, leaving at least 1 inch space between the jars during cooling.

Recommended Process Times
Salsa, in a boiling-water canner
Process times (in minutes) at altitudes of

Trim all fat from steak.  Slice steak across the grain into thin strips about 1/8 inch wide and 3 inches long.  Heat oil in frying pan or wok.  Add beef strips and stir-fry over high heat, turning pieces constantly, until beef is no longer red (about 3 to 5 minutes).  Reduce heat.  Add carrots, onion, and seasonings.  Cover and cook until carrots are slightly tender, 3 to 4 minutes.  Add squash; cook until vegetables are tender-crisp, 3 to 4 minutes.  Mix cornstarch and water until smooth.  Add slowly to beef mixture, stirring constantly.  Cook until thickened and vegetables are coated with a thin glaze.  Makes 4 (about 1 1/4 cup) servings.

Variation: Use 3 chicken breast halves without bone or skin (about 12 ounces raw chicken) in place of beef.  Slice chicken into thin strips.