Awesome Salsa!

I LOVE homemade - food, crafts, everything.  We had a great crop of tomatoes this year. We had tomatoes on salads, in a soup here and there, and a majority went into the freezer.  

I used a blanching method to help skin the tomatoes first. I scored the tomatoes around from stem to stem in an 'X' pattern after removing the stem portion itself. Throw the tomatoes into boiling water for 1-2 minutes and then take them out and place them into a bowl of water with ice cubes.  This allows the tomatoes to 'shrink' from their skins and you can remove the skins.  I placed the tomatoes in freezer bags and laid them flat to freeze.  This winter we will use them in soups and chili! Nothing like 'fresh' tomatoes in the middle of winter!

Another large amount went for salsa.  This year I tried a different recipe than last year. Boy am I glad I did.  This is by far the best salsa I have ever had! It was a little time consuming for me since the only food processor I have is a little 3 cup one.  Maybe I will find a 'special' present of a 14 cup food processor under the tree this year.  Boy will that save a lot of time! I used tomatoes from our garden and purchased the rest of the ingredients at our local Farmer's Market.  The recipe I used made 2 batches of salsa and resulted in 16 pints of salsa (I gave one away right away and another went directly into the fridge!).  

Here's the recipe:

• 2 red onion, chopped
• 2 white onion, chopped
• 2 yellow onion, chopped
• 12 pounds fresh tomatoes, peeled and chopped
• 4 banana peppers, chopped
• 6 green bell peppers, chopped
• 6 (6 ounce) cans tomato paste
• 1 cup white vinegar
• 1/4 cup garlic powder
• 3 tablespoons salt
• 2 tablespoons cayenne pepper
• 1 tablespoon ground cumin
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 16 pint canning jars with lids and rings

1. Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.