I tried this recipe last year in a small batch for refrigerator storage. It was great! I would like to make it again this year and can it if possible. It calls for two heads of garlic and a bunch of cilantro.... Opinions please as to whether this recipe can be canned safely? Perhaps the quantity of low acid ingredients could be reduced for canning and then added back in after jars are opened?

If it's not safe to can this, or a variation of it, does anyone know of a similar "approved" recipe for jalepeno green tomato salsa? Thank you!

Author: Donalyn Ketchum

Cuisine: American

Recipe type: Condiments - Salsa

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour 20 mins

Ingredients

• 2 pounds fresh jalapenos
• 2 fresh green tomatoes
• 1 large onion
• 2 large heads garlic [divided]
• 1 bunch fresh cilantro
• 2 limes [3 - 4 if small]
• 3 teaspoons salt
• 8 – 10 grinds fresh pepper
• ½ cup water
• 1 & ½ cup vinegar

Instructions

1. Using rubber gloves, cut stems from jalapenos, and cut them in half lengthwise.
2. Remove stems and cores from tomatoes and chop in a very large dice.
3. Peel onion and roughly chop.
4. Peel garlic – leave half of the cloves whole. Mince the other half finely and set aside.
5. Strip leaves from the cilantro.
6. Place all of the above [except the minced garlic] in a heavy bottomed 5 quart pot.
7. Juice the limes, and add the juice to the ingredients in pot.
8. Add the salt, pepper and water, and turn the heat to medium.
9. When the mixtures gets up to a boil, reduce heat so that it stays at a simmer, and
10. cook for about 30 to 40 minutes, until the peppers and tomatoes are very soft.
11. Remove from heat, and use an immersion blender to liquefy the ingredients, and
12. achieve a uniform smooth texture. This can be done in a food processor as well.
13. Place back on the heat, add the remaining minced garlic, and the vinegar. Bring back to a simmer and cook for 5 minutes. Makes about 6 pints.
14. Can be canned – use the directions from your water bath or pressure canner for
15. regular salsa. You could also freeze it as well.
16. This will keep in the refrigerator for about 2 weeks.
17. Recipe can be cut in half or a quarter to make a smaller amount.

Read more: http://thecreeksidecook.com/green-tomato-jalapeno-salsa/#ixzz4FIbVVp7n