25
KALAMATA OLIVE SALSA
Servings: 4 pints
Headspace: 1/2 inch
Time: 35 minutes / high pressure setting
Ingredients
1 1/2 pounds pitted, chopped Kalamata olives
1 pound pitted, chopped large green olives
3 cups seeded, chopped sweet green peppers
2 cups sun-dried tomatoes, broken into pieces
4 teaspoons dried oregano
4 tablespoons chopped fresh basil
6 garlic cloves, peeled and minced
4 tablespoons balsamic vinegar
4 tablespoons distilled white vinegar
2 cups olive oil
12 crushed black peppercorns
Directions
Combine all the ingredients in a large saucepan and bring to a boil. Turn down the heat and
simmer for 30 minutes or until thick before ladling into jars. Be sure that the oil covers the top
of the salsa. Ladle into the jars leaving 1/2 inch of headspace. Cap and seal. Place in canner
with 2 to 3 inches of hot water.
Process 35 minutes / high pressure setting.
Pressure Canning Recipes: EVERYDAY SAUCES
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