The more you can and preserve the more your taste will evolve. Plus your people will tell you what you need more or less of.
Well let us get you started!
The chips are waiting!
12 pounds of peeled/chopped tomatoes
1/4 cup chopped garlic
1/8 cup chopped cilantro
1/2 cup fresh chopped jalapeno with seeds makes it hotter if you want mild discard the seeds
2 cups finely chopped white onion ( I like to see the onion in my salsa)
2 tsp cumin
1 tbs of chopped oregano
1 teaspoon smoked paprika (this is a Canarella additive so optional)
1 tbs kosher salt
1/2 cup lemon juice (fresh if you have it) You need the acid to water bath!
1/2 cup apple cider vinegar
Prep all your ingredients so they are ready ready then you will add everything to the tomatoes
Simmer it for at least three to four hours. Keep it on low and stir it ever 20 minutes. I feel the longer the better.
Ladle into pint jars ,wipe the rims.
Seal and Water bath the jars for at least 15 minutes per batch.
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.