In this low-carb cauliflower hash brown recipe, cauliflower replaces the potatoes, and strong Cheddar cheese holds everything together.
| Prep Time: | 1 hr |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 272 |
| Yield: | 17 1-pint jars |
Ingredients
- 30 tomatoes, peeled and chopped
- 10 cups chopped onions
- 2 (12 ounce) cans tomato paste
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 2 cups vinegar
- 4 banana peppers, chopped, or more to taste
- ½ cup white sugar, or more to taste
- 10 cloves garlic, chopped
- 8 teaspoons pickling salt
- 2 teaspoons ground black pepper
- 17 1-pint canning jars with lids and rings
Instructions
- Combine tomatoes, onions, tomato paste, green bell peppers, red bell peppers, vinegar, banana peppers, sugar, garlic, pickling salt, and ground black pepper together in a large pot; bring to a boil. Reduce heat to low and simmer until slightly reduced in volume, about 1 1/2 hours.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
- Substitute 1 cup chopped jalapeno peppers for the banana peppers if desired.
- Add 1/2 bunch cilantro at the end of cooking if desired.
- Process jars for 45 minutes if using quart-size jars.
Reviews
This turned out fabulous! I followed the recipe exactly as my family gave it five stars! Best ever! Also, I have read many of these reviews and noticed that people were adjusting the amounts of vinegar and other ingredients. When this is done, the acidity of the salsa is changed and this makes it unsafe to process with the recipe’s instructions. Never alter the acidity of a recipe and process it with canning. This can cause botulism and food spoilage which can either kill or seriously harm people. I have a degree in food science and know what I am saying is true.
Cooked it down so it was nice and thick. Added a bit more sugar and cilantro. First batch of tomatoes from the garden this year done!
I’ve been making this salsa for 5 years…it is DELICIOUS! Use 15 CUPS Chopped Tomatoes (skins removed, of course). Add 3/4 cup – 1 Cup of FRESH chopped cilantro AND 2 Tablespoons ground cumin IN THE LAST 15 MINUTES OF COOKING. THIS IS PERFECT! i always get between 16 & 18 jars…..plus all the taste testing! 🙂
17 Pint jars