Garden Salsa

This chunky salsa is almost like a salad in a jar. It makes a delicious accompaniment served alongside roasted chicken or fish.

8 lbs (3.6 kg) ripe tomatoes (about 28 medium)
2 cups (500 mL) seeded and chopped poblano chili peppers or green bell peppers
1/3 cup (80 mL) seeded and diced jalapeno peppers 
2 cups (500 mL) trimmed and chopped Vidalia onions
1/2 cup (125 mL) organic bottled lime juice
1/2 cup (125 mL) distilled white vinegar
1/3 cup (80 mL) tomato paste
1 tsp (5 mL) ground cumin
1 tsp (5 mL) salt
1 cup (250 mL) fresh corn kernels
2 cups (500 mL) cherry tomatoes, cut in half
1/2 cup (125 mL) chopped fresh cilantro

Cut tomatoes in quarters, removing core and discarding seeds. Coarsely chop and place in large colander. You should have about 15 cups (3.75 L) chopped tomatoes. Place colander in sink or over a bowl and let tomatoes drain for 30 minutes.

Place drained tomatoes in large pot over medium-high heat. Bring to a boil. Reduce heat to a slow simmer and, stirring often, cook uncovered for about 1 1/2 hours, or until reduced by about half.

Meanwhile, prepare all equipment for the hot water canning process.

Stir peppers, onions, lime juice, vinegar, tomato paste, cumin, and salt into reduced tomatoes. Bring mixture to a simmer and cook, stirring occasionally, for 10 minutes. Remove from heat and stir in corn, cherry tomatoes, and cilantro.

Lay clean kitchen towel on work surface. Place hot, sterilized jars on towel. Ladle hot salsa into jars, leaving 1/2 in (1.25 cm) of head space from rim of jars.

Seal and process jars using the water bath canning method for 15 minutes. Remove jars with canning tongs and set on cooling rack or clean towel. Leave jars to cool, undisturbed, for 12 to 24 hours.

Check seal and store salsa in a cool, dark place for up to 1 year.

Makes 5 - 2 cup (500 mL) jars.

Each 1/4 cup (60 mL) serving contains: 22 calories; 1 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 5 g total carbohydrates (3 g sugars, 1 g fibre); 67 mg sodium

source: "The Art of Canning", alive #371, September 2013