Here is the recipe...
Ingredients
- 24 ears of corn (cut from the cob).
- 8 pounds of tomatoes cored
- Three medium onions
- 12 jalapeƱo peppers
- Lime juice
Instructions
- Boil jars to sterilize. Heat lids.
- Heat water to a biol in water bath canner.
- Put corn, dice onions, diced jalapenos and diced tomatoes in stock pot and bring to a boil.
- Put four tablespoons of lime juice in each jar.
- Ladle salsa into jars.
- Put lids and rings on jars hand tight.
- Put jars with hot mix in canner. Bring back to a boil. Process for 15 minutes.
Yum!
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