Here's what I will be canning tomorrow at the Ann Arbor Farmer's Market. Want to learn how to can? Stop by and check out the National Center for Home Food Preservation before you get started. I first published this recipe last year at this time....check out the blog post for some more details.
7 lb. paste tomatoes, peeled, chopped, seeded and drained
1 lb onions, peeled and chopped
1 lb peppers (mild or hot or a mix) stemmed and chopped but include the seeds and membranes for max flavor). I used a mixture of Hungarian Hot Wax, Serrano, Jalapeno)
6 cloves garlic, peeled and minced
2 t ground cumin
2 t ground pepper
2 T canning salt
1/4 c chopped fresh cilantro
1/3 c sugar
1 cup cider vinegar
1 15 oz. can tomato sauce - low salt variety or make your own from scratch
2 8 ox. cans tomato paste - or make your own from scratch
Mix all ingredients, bring to a boil for 10 minutes. Pour into hot jars and process in a boiling water bath for 10 minutes. Makes about 8 pints, give or take.