Tomato Salsa For Canning - Medium Heat

1. Start boiling water for canning.

2. in medium sauce pan, mix all ingredients and bring to a boil. Let simmer 5 minutes.

3. Fill jars, leaving 1/2 inch headspace.

4. Wipe mouth of jars with clean, damp, cloth. Place lids on jars, screw on bands finger tight.

5. Boil jars for 15 minutes at 1000 feet, 20 minutes up to 6000 feet, and 25 minutes if over 6000 feet.

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Nutrient	Quantity
Total fats	7.8588 g
Protein	36.7815 g
Carbohydrates	189.8137 g
Energy	846.449 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1782 g
Water	2715.5866 g
Aspartic acid	4.907 g
Calcium, Ca	514.5544 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0021 g
Lutein + zeaxanthin	3290.542 g
Fiber, total dietary	47.1088 g
Fatty acids, total saturated 22:0	0.0085 g
Fatty acids, total trans-polyenoic 13:0	0.0022 g
Carotene, beta	13674.6166 g
Niacin	20.5385 mg
Vitamin A, RAE	1260.6097 g
Arginine	1.5897 g
Riboflavin	1.0033 mg
Tocopherol, beta	0.3043 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0652 g
Fatty acids, total saturated 20:1	0.0095 g
Glutamic acid	14.502 g
Stigmasterol	0.96 mg
Sodium, Na	485.3692 mg
Fatty acids, total saturated 16:1 undifferentiated	0.042 g
Total lipid (fat)	7.8588 g
Manganese, Mn	4.2994 mg
Fructose	47.0158 g
Proline	0.7807 g
Fatty acids, total saturated 16:0	0.9466 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0279 g
Sucrose	6.1027 g
Choline, total	264.2968 mg
Sugars, total	101.1407 g
Serine	0.9958 g
Fatty acids, total saturated 10:0	0.0028 g
Fatty acids, total saturated 18:0	0.2735 g
Vitamin B-6	3.4214 mg
Selenium, Se	18.2482 g
Ash	19.7099 g
Fatty acids, total saturated 18:1 undifferentiated	1.5944 g
Pantothenic acid	3.3939 mg
Phenylalanine	1.0255 g
Beta-sitosterol	0.64 mg
Copper, Cu	2.368 mg
Betaine	4.2961 mg
Thiamin	1.2763 mg
Methionine	0.2157 g
Iron, Fe	16.7742 mg
Carbohydrate, by difference	189.8137 g
Phosphorus, P	927.847 mg
Folate, total	476.1656 g
Tocopherol, gamma	3.683 mg
Fatty acids, total saturated 4:0	0.0018 g
Lycopene	102601.1482 g
Alanine	1.022 g
Valine	0.7908 g
Fatty acids, total saturated 18:2 undifferentiated	2.7924 g
Glycine	0.8201 g
Carotene, alpha	2365.0581 g
Glucose (dextrose)	46.8816 g
Fatty acids, total saturated 14:0	0.0417 g
Zinc, Zn	6.7128 mg
Isoleucine	0.7004 g
Maltose	0.4763 g
Tocopherol, delta	0.0045 mg
Fatty acids, total saturated 12:0	0.0085 g
Fatty acids, total polyunsaturated	2.9747 g
Tocotrienol, gamma	0.228 mg
Leucine	1.039 g
Tocotrienol, alpha	0.7181 mg
Vitamin A, IU	25098.2736 IU
Folate, DFE	476.1656 g
Tryptophan	0.2747 g
Vitamin C, total ascorbic acid	461.9582 mg
Phytosterols	229.178 mg
Fatty acids, total polyunsaturated 16:1 c	0.0014 g
Fatty acids, total polyunsaturated 18:1 c	0.2708 g
Fatty acids, total saturated 20:0	0.0062 g
Fatty acids, total saturated 6:0	0.001 g
Starch	0.3742 g
Tyrosine	0.5445 g
Vitamin K (phylloquinone)	303.276 g
Fatty acids, total saturated	1.2944 g
Histidine	0.5393 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0011 g
Fatty acids, total monounsaturated	1.6458 g
Threonine	0.9741 g
Folate, food	476.1656 g
Fatty acids, total polyunsaturated 17:0	0.0015 g
Cryptoxanthin, beta	391.09 g
Vitamin E (alpha-tocopherol)	24.5849 mg
Magnesium, Mg	408.3187 mg
Lysine	1.142 g
Potassium, K	8177.4861 mg
Fatty acids, total polyunsaturated 24:1 c	0.0009 g
Cystine	0.3362 g
Fluoride, F	53.258 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	3 tablespoons	0	0	0
Garlic powder	1 tablespoon	32.107	7.0548	0.0708
Onion	3 cups	192	44.832	0.48
Tomato	14 cups	375.48	81.1454	4.172
Yellow bell pepper	1 cup	0	0	0
Tomato paste	6 ounces	139.4795	32.1653	0.7995
cilantro	2 cups	7.36	1.1744	0.1664
Garlic Clove	5	22.35	4.959	0.075
lime juice	0.5 cup	30.25	10.1882	0.0847
chili powder	1 tablespoon	22.56	3.976	1.1424
jalapeno pepper	0.5 cup	13.05	2.925	0.1665
cumin	1.5 1/2	11.8125	1.3936	0.7015