Michigan State University Extension
Preserving Food Safely - 01600882
10/13/97
5 lb. tomatoes 2 lb. chile peppers 1 lb. onions 1 cup vinegar (5% acidity) 3 tsp. salt 1/2 tsp. pepper
YIELD: 6 to 8 pints
PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHILE HANDLING CHILES OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped onions, peppers and remaining ingredients in a large saucepan. Heat to boil; and simmer 10 minutes. Fill hot jars, leaving 1/2-inch headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR CHILI SALSA IN A BOILING-WATER CANNER
Process Times at Altitudes of Style of Jar 0- 1001- 6001- Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Pints 15 min. 20 25