Laura Anne Lapp

Salsa (Variation 1)

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Preparation info

  • Yield: approx.

    12–15 pints

    • Difficulty

      Easy

Appears in

Amish Canning & Preserving

Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

Ingredients

  • 4–5 quarts tomatoes, peeled, chopped
  • 4 large onions, chopped
  • 1½ cup

Method

  1. Combine all ingredients, except tomato paste or therm-flo.
  2. Bring to a boil in a large stockpot.
  3. Simmer for 30 minutes.
  4. For a thicker salsa, add tomato paste or therm-flo.
  5. Ladle into jars and process for 20 minutes in hot-water bath.