Victorio VKP1054 Steam Canner - Manual (Page 13)

11
Tomatillo Green Salsa
5 c. Tomatillos, chopped (or green tomatoes may be used)
1-1/2 c. Long Green Chilies, seeded and chopped
1/2 c. Jalapeño Peppers seeded and finely chopped
4 c. Onions, chopped
1 c. Bottled Lemon Juice
6 Cloves Garlic, finely chopped
1 tbsp Ground Cumin (optional)
3 tbsp Oregano Leaves (optional)
1 tbsp Salt
1 tsp Black Pepper
Yield: About 5 pints
Procedure: Caution! Wear plastic or rubber gloves and do not touch
your face while handling or cutting hot peppers. If you do not wear
gloves, wash hands thoroughly with soap and water before touching
your face or eyes. Combine all ingredients in a large saucepan and stir
frequently over high heat until mixture begins to boil, then reduce heat and
simmer for 20 minutes, stirring occasionally. Ladle hot salsa into hot pint
jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace
if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids
and process.
Processing Times:
Altitude Pints
0-1,000 ft 15 min
1,000-6,000 ft 20 min
Above 6,000 ft 25 min
*p. 3-22 in USDA’s Complete Guide to Home Canning