Cranberry Salsa (Canned)
- 3 cups tomatoes, peeled, seeded and diced
- 2 cups onions, diced
- 1 cup hot pepper, seeded and diced
- 1 1/2 cups cider vinegar
- 1 cup water
- 1 tablespoon canning salt
- 1 1/2 cups sugar
- 10 cups fresh cranberries
- 1. Wash and rinse 6 pint canning jars and keep hot until ready to use. Prepare lids according to manufacturer's instructions.
- 2. Combine all ingredients in a very large kettle or dutch oven. Bring to a boil; then reduce heat slightly and simmer mixture for 25 minutes, stirring occasionally to prevent scorching.
- 3. Ladle hot mixture into clean, hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space if needed. Wipe rims of jars with a damp paper towel; apply two-piece metal canning lids.
- 4. Process 10 minutes in a boiling water canner (or recommended time for your altitude).
tomatoes, onions, hot pepper, cider vinegar, water, canning salt, sugar, fresh cranberries
Taken from www.food.com/recipe/cranberry-salsa-canned-489078 (may not work)