Canning Salsa...project 34 of 52

I made it to the fruit hyway over Labor Day weekend and picked up some tomatoes. I only got 1 basket for $12. I didn't care for paying for tomatoes since I usually grow our own but the garden went by the wayside this year with the move. I managed to get some tomatoes planted but just for table eating. 

Fast forward to Tuesday and the tomatoes are VERY ripe. After washing they looked delicious. I put them all up into salsa. A nice surprise for Robin, his favorite salsa. Thankfully I had the ginormous pot you gave me Tina! I had it 3/4 full of salsa. Mix in the jalepenos I had frozen from Bountiful Baskets a while back, add a dash of cilantro, savor with salt and spice it up with Spicey Hot V8 and VOILA!

32 pints of the best salsa. Last year I made 2 seperate batches (this was 3x the recipe) and they lasted a little over a month. Wonder how long this will last? Of course I shared lots of it last year too. I also made this more chunky but I wonder if the boys will like the smoother blend of last years batch. We will see. Of course then I had to make another trip to Home Depot for more shelves. I have already filled what shelves I had. I added shelves under the stairs. I love to have things stacked neatly on shelves. The boys love that mom is so organized and can tell them EXACTLY where the salsa is.
Here is the recipe:

Homemade Salsa

5 quarts peeled and diced tomatoes (about 20-25)
5 Tbs cornstarch. Sprinkled over and mixed with cold tomatoes
2 lg bell peppers diced (1 3/4 c) or use a variety for color
3-5 cloves of chopped garlic (or 1/8 tsp dried garlic)
1/4 C. apple cider vinegar
3Tbsp salt to taste
1 Tbsp chili powder
1 Tbsp crushed red pepper seasoning
5-14 Jalapeno peppers depending on how hot you like it. Use rubber gloves when chopping. I used about 5.
1 tsp black pepper
1 tsp cumin
1 Tbsp cilantro
2-3 small cans of spicy hot V-8 or about 3 cups

Combine all ingredients. Place in a large oven proof pan in the oven at 250-300 degrees. You want it to simmer for about 1 1/2 hrs. Stir occasionally. Place in hot clean jars. Pressure cook for 10 minutes at 13 pounds of pressure.
Makes about 14 pints. Beware- they will soon be gone. The recipe doesn't call for onions but I added a couple.....
I'm sure you could use a water bath to seal the bottles too with all the acid already in the recipe you don't have to worry about high temps to kill bacteria....
Sharing this recipe.....