Canned Salsa Recipe
This is an easy recipe for canned salsa.
Servings: 8 pints
Equipment
- Water Bath Canner
- Canning Jars with seals and lids
- Canning Tongs
- Canning Funnell or Ladel
Ingredients
- 9 cups peeled and chopped tomatoes
- 2 cups chopped green peppers
- 2 1/2 cups chopped onions
- 1 cup white vinegar
- 12 ounces of tomato paste
- 6 tablespoons sea salt regular salt or canning salt
- 8 cloves of garlic or 8 teaspoons minced garlic
- 3 to 4 jalapeños chopped (remove seeds for mild salsa)
- 1 tablespoon white granulated sugar
- 1 teaspoon cumin
- 1 teaspoon dried cilantro
Instructions
- Wash jars, rings and lids. Peel and chop tomatoes.
- Add remaining ingredients to tomatoes. Bring to boil on stovetop, turn to medium heat stirring often for 30 to 35 minutes.
- Remove from stove and place in jars. (We use pint jars). Wipe the mouths of jars before placing on lids and rings.
- Place in hot water bath for 30 minutes. Makes about 8 pints.
Notes
You can use more or less of all spices.
Can leave out jalapeños but if you do add another 1/2 cup of chopped green peppers or can add chili peppers.
Can leave out jalapeños but if you do add another 1/2 cup of chopped green peppers or can add chili peppers.