Carrot Pepper Salsa

Carrot Pepper Salsa
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Prep Time 10 mins
Cook Time 1 d 2 hrs
Total Time 1 d 2 hrs 10 mins
Course Appetizer
Cuisine Mexican
Servings 40

Ingredients
  

  • 6 cups coarsely choppedcored peeled tomatoes
  • 3 cups coarsely grated peeled carrots
  • 1 1/2 cup cider vinegar
  • 1 1/4 cup lightly packed brown sugar
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped seeded jalapeno peppers
  • 1 1/2 t. salt
  • 1/2 t. freshly ground black pepper
  • 1/4 cup chopped cilantro

Instructions
 

Preparation:

  • Prepare 5 half pints , lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer. Prep the tomatoes, carrots, onions, and jalapenos. 

Cooking:

  • In a stainless steel saucepan, combine tomatoes, carrots, vinegar, brown sugar, onion, jalapeno peppers, salt and black pepper.
  • Cooking: In a stainless steel saucepan, combine tomatoes, carrots, vinegar, brown sugar, onion, jalapeno peppers, salt and black pepper. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally until thickened about 1 hour. Stir in cilantro and cook for 5 minutes. 

Filling the jars:

  • On a dishtowel place hot jars and ladle salsa into hot jars to ½ headspace in the jar.  Remove air bubbles and adjust head-space , if necessary, by adding more salsa.
  • Wipe rim with clean cloth or paper-towel, center lid on jar, screw band down till resistance is met, then increase to fingertip-tight.

Processing:

  • Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
  • Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.
  • When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
  • Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing:

  • Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Labeling:

  • Make sure to label your jars after they have cooled with the name of the recipe and the date canned.  

Notes

Yield 5 half pints
Keyword Carrot, Carrot Pepper Salsa, Salsa