This recipe is for canning salsa for future use. Basic recipe was from “BBC Good Food” but has been modified for my own personal taste. Canning is not that difficult as long as you invest in quality canning jars and lids (a total of about $15). You don’t even need a large canning pot, as long as you have a deep-sided spaghetti pot.
Yield 8 pint jars
- 4 C chopped green tomato
- 1 C chopped onion
- 1 TBL salt
- 1/2 C chopped raisins
- 1/2 C chopped apple
- 1/2 C muscovado or turbinado sugar
- 2 C apple cider vinegar
Mix together to use over the next month. Heat to near boiling and then process in water bath for 20 minutes to can. Canned jars will keep until next season.
Find more like this: Condiments and Sauces