Tomato Paste Salsa

Tomato Paste Salsa As shared by Sandy Mason and Donna Falconnier with the U of I Extension. Yield: 12 pints 3 qt. tomatoes, peeled and chopped 4 c. green peppers, chopped (about 2 large bell peppers) 1-2 jalapeno peppers, chopped 1 c. long green chilies, seeded and chopped (about 3 chilies) 3 c. onions, chopped (about 3 medium) 3 c. celery, chopped 4 cloves garlic, minced 2 12-ounce cans tomato paste 2 c. bottled lemon juice 1 Tbsp. salt 1 c. sugar 1 Tbsp. ground cumin Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and continue boiling for 30 minutes, stirring occasionally. Ladle hot salsa into hot pint jars, leaving ½-inch headspace. Wipe jar rims. Cap with properly pretreated lids. Adjust lids and process in a boiling water canner for 20 minutes. Resource: Dougherty R. and Val Hillers. Salsa Recipes for Canning Pacific Northwest Extension Publication 23 JUL 04 mrm