Big Tom's Canned Salsa

Recipe Ingredients

20 cups	1250g / 44oz	Vine ripened home grown tomatoes - skinned, chopped
10 cups	625g / 22oz	Chopped onions
10		Habanero's - (to 40)
8		Sweet banana peppers - chopped, seeded
8		Jalapeño peppers - chopped
5		Garlic cloves - minced
2		Green bell peppers - seeded, chopped
1		Red bell pepper - seeded, chopped
2 1/2 cups	592ml	White vinegar
4 tablespoons	60ml	Chili powder
5 teaspoons	25ml	Salt
3 teaspoons	15ml	Cayenne pepper

Recipe Instructions

Squeeze juice out of tomatoes before chopping. Cook all ingredients for several hours to cook down to a thicker consistency. Stir often.

Heat jars and lids. Pour salsa into jars and wipe top of jars clean before putting on flats and rings. Tighten down ring and set on towel to cool. Do not disturb for 24 hours.

If it did not seal, place in refrigerator. It can be reheated to try again.

This recipe yields ??

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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