Alice Woodhull

If you want a recipe for canning salsa,here is a good one.

CHUNKY SALSA

14 cups tomatoes, peeled, seeded and coarsely chopped
3 cups chopped green peppers
1/3 cup chopped jalapeno peppers
2 cups chopped onions
1/2 cup chopped fresh cilantro
5 cloves garlic, minced
1/2 cup cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper

Place chopped tomatoes in a large colander and let drain for 30 minutes. Place tomatoes in a large Dutch oven or kettle; bring to boiling. Reduce heat and simmer, uncovered, for 45 to 50 minutes, or until thickened, stirring frequently. Add peppers, onion, garlic, vinegar, sugar, salt, and pepper. Return mixture to boiling. Remove from heat. Ladle mixture into pint jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath for 35 minutes. To freeze salsa, set kettle in a large sink of ice to cool quickly. When cool, spoon into freezer containers or bags. Freeze up to 6 minhths. Yield: 5 - 6 pints.

Lizzytish

Warning. Don't chop/touch hot peppers with bare hands. Wear plastic food service gloves.
I know this though experience. The burning does go away eventually. :oops:

Scrap Happy

How true this is!!! It never used to bother me to handle hot peppers especially if only chopping one but now it does and it will burn for hours. So glad you mentioned this!

Alice Woodhull

I bought jalapeno's at the grocery store and cut them up just like green peppers and they didn't burn my hands. I have some in my garden and if they ever get big enough to use, I may have a different tale to tell.

Scrap Happy

Maybe some people are more sensitve than others. I've used them from my garden (when I was growing them) and from the store and they burn either way but never used to.

amma

Thank you for sharing with us :D:D:D