Nelk Garden Salsa

Source: Rose Nelk (Summer 1991)

Ingredients:

2 gallons tomatoes, peeled and quartered

1/2 C canning salt

4 medium onions

2 green peppers

7 jalapeos for mild salsa, with seeds

1 bunch celery

1 C vinegar

1/3 C sugar

2 Tbsp mustard seed

Directions:

1. Let tomatoes, salt, and onions stand for 2 hours. Drain off as much juice as you can

2. Put into a large stockpot with all other ingredients and bring to a low boil. Divide into clean canning jars and can

3. Pressure cook at 5lbs for15 minutes

Yield: 10-11 pint jars