For step-by-step instructions with pictures go here.
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Green Tomato Salsa
Green salsa is absolutely, some of the best salsa you will ever eat. At the end of the growing season, I always end up with a couple bushels of green tomatoes. This is one of my favorite ways to use them up.
Begin with washing, coring and quartering your green tomatoes. Don't bother trying to blanch or peel them because it won't work and will put you in a bad mood. Discard most the seeds & juice and let the chickens have 'em. It's ok if a few seeds make it into the salsa, you just want to get rid of as many as you can (they will make the salsa bitter).
Use a food processor to dice up the tomatoes, peppers, onions and garlic. Be sure to mince the garlic and hot peppers very fine.
Combine all ingredients in a large sauce-pot. Bring to a boil. Remove from heat. Ladle hot salsa into hot jars, leaving 1/4″ headspace. Adjust 2-piece caps. Process 15 mins in a boiling-water canner.
Disclaimer: Always follow directions specific to your equipment and elevation for canning. Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.