Ingredients

Instructions

  1. * Recipe called for two small boxes of pectin - I have no idea if a small box is 1 or 2 ounces so I guess at 2 ounces -- so be careful!
  2. Mix all ingredients together, except pectin and bring to a boil.
  3. Turn down and simmer for 2 - 2 1/2 hours until thickened.
  4. Whisk in the 2 boxes of pectin and boil for 1 minute.
  5. Pour into sterile jars.
  6. Process in pressure canner at #11 for 15 minutes.
  7. Notes: I increased the peppers and the ground red. I actually used scotch hots and it still lost some of the heat in the canning process. This always happens to me! Go ahead and be a little generous on the heat because it seems to leave the product after canning. Also, in using the 8 cups of sugar, you need the hot pepper to balance out the sweet.
  8. It seems like a long time to cook but it makes a beautiful transformation from orange/red to a deep jewel ruby red. It is necessary to cook it the 2 hours because it becomes thick (unlike fresh salsa that stays thin).
  9. Recipe reads that it makes about 7 pints. Not sure about that since I increased the vegetables. I would can in jelly jars because one mixed with 2 (8 oz) packages of cream cheese was plenty of dip.
  10. I did not pressure can. I water-boiled for 10 minutes. They all set up perfectly.
  11. It was a success. Tasted great, just wish it was a little spicier. I added cayenne to my cream cheese mixture.