Pico de Gallo for Canning makes 12-14 pints   10 pounds canning tomatoes 1 pound red onion Jalapenos (I use 8 for “medium” and 12 for “hot” salsa), stems removed 2 large Poblano peppers, stems removed 2 large heads of garlic, cloves separated and paper removed and discarded 2 Tablespoons pickling salt 1 Tablespoon fresh ground pepper 4 ounces prepared lime juice   Weigh out your ingredients in advance.  If your tomatoes need a bit of trimming before use, add a few extra ounces (I normally add 4 to 6 ounces) to the scale to accommodate for trimming.  It is important that you use tomatoes specified as “canning” tomatoes for this recipe to ensure that the pH of your salsa is safe for processing without a pressure-canner.  If you are [... To read more, click here ...]

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