Ingredients
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14 cups roma tomatoes, chopped (you can substitute 'standard' tomatoes, but they will be juicier)
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1/2 cup jalapeno pepper (chopped or minced)
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1 cup green pepper, chopped
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1/2 cup vinegar
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1/2 cup tomato sauce
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3 tablespoons salt
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1 tablespoon chili powder
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1 tablespoon garlic powder
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1 1/2 teaspoons cumin
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5 tablespoons Clear Jel, that will not break down in high heat during processing. don't substitute (Clear Jel is a modified food starch (powdered form)
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5 garlic cloves, peeled and minced
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3 cups onions, chopped
Instructions
- Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
- Dip in cold water, slip off skins, and remove cores.
- Chop all the vegetables and place them into a large saucepan.
- Stir in next six ingredients.
- Mix ClearJel with a little water until smooth; add slowly to chopped vegetables.
- Heat to boil and simmer 10 minutes.
- Fill jars, leaving 1/2-inch headspace.
- Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.