Canning again…

Came home to a garden full of goodness…
here is a great recipe for using up peppers and tomatoes of all varieties
Sweet Banana Pepper Salsa
By The Gourmet Farm Girl

6 lb’s tomatoes (any kind)
7 lb’s peppers consisting of mostly banana peppers
2 large sweet onions
¾ cup brown sugar
¾ cup white vinegar
2 Tablespoons cumin
2 Tablespoons granulated garlic
1 teaspoon cracked black pepper
1 Tablespoon salt
4 Tablespoons dried cilantro

Clean and stem all vegetables (some of the seeds can remain) in the large bowl of a food processor chop vegetables (it will take several batches) pour into a large bowl; add the spices, sugar, salt and vinegar. Stir and let sit for 20-30 minutes.

Wash and sterilize 7-8 pint size glass jars; heat rings and lids in simmering water

Pour half of the salsa mixture into a colander and drain; return to the other half of the mixture and stir.
 (You will want to keep half of the liquid)

Fill jars and process according to your canner directions for salsa

This recipe can also be simmered on top of the stove in a non-reactive pan for 30-40 minutes till the vegetable are tender; follow the same draining directions; fill plastic containers and freeze.