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Recipe(tried): Martha Vogelsang's Picante Sauce

Preserving - Other
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I just got this recipe from a friend I take my son to Playgroup with! We pigged out on this stuff yesterday! It's really good!

MARTHA VOGELSANG'S PICANTE SAUCE

7 lbs. tomatoes, quartered, cored, skinned and pureed, save juice
1 1/2 lbs. onions, chopped
1 pod garlic
6 medium bell peppers or 12 banana peppers, chopped
6 to 10 jalapeno peppers, chopped
1/2 cup vinegar
1/3 cup lemon juice
3 Tbsp salt
1 Tbsp sugar

Combine all in a saucepan. Cook 2-3 hours on low until it reaches desired thickness. Stir occasionally to prevent sticking. Seal in hot water bath for 30 minutes.

That is the recipe as given to me. I do not puree my tomatoes. I also let it lightly boil for 30 minutes then simmer it for 1-3 hours. I buy big jars of minced garlic and use 4 teaspoons of that which should equal 1 pod garlic. You could also add cilantro. I also cook down my halved or quartered tomatoes while I get the rest of the veggies chopped. It seems to thicken it up faster this way.

I usually boil for 45 minutes because the home ec. said it didn't matter if you boil longer than necessary and I like to be a safe canner.
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Reviews and Replies:
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