Canned East Texas Salsa

1. 1

   Wash and remove stem ends and cut tomatoes into quarters.

2. 2

   Mix all but vinegar, sugar and salt into an 8 to 10-quart pot.

3. 3

   Bring to boil and cook 45 minutes.

4. 4

   Stir occasionally.

5. 5

   Put tomato mixture through food mill or coarse sieve.

6. 6

   Add vinegar, sugar and salt and return to boil.

7. 7

   Simmer 30 minutes or until mixture is desired consistency.

8. 8

   Pour hot tomato sauce into hot canning jars (1-pint size), leaving 1/2-inch headspace.

9. 9

   Put on lids.

10. 10

    Process for 10 minutes in boiling water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.