Homemade Salsa for Canning
This homemade salsa is kinda like having a garden in a jar and a great way to use up a bunch of tomatoes. My kids say it tastes just like store bought which I know is a huge compliment from them but I’d like to think it tastes a whole lot better! You can’t beat the fresh ingredients with no preservatives.
Making salsa is a family affair at our house and that doesn’t change when it’s time to eat it! It’s a lot of chopping and dicing. If you have a veggie chopper, this is a great time to use it.
Wear gloves to handle the jalapeños. Drain the chopped tomatoes really, really well so the salsa isn’t too runny. We like to save the juice and add salt and drink it! If you like cilantro, please add it.
Once the ingredients are all mixed together but before you start cooking it, taste it and adjust the seasonings and heat to your taste. Also make sure you scoop out some and eat it fresh with tortilla chips like pico de gallo. It’s my favorite! I wish I could preserve it like that.
Homemade Salsa for Canning
Equipment
- Water Bath Canner
- 12 pint jars with lids and rings
- Large Cooking Pot
Ingredients
- 20 cups tomatoes finely chopped
- 4 cups onions finely chopped
- 3 bell peppers seeded and chopped
- 1 cup jalapeño seeded and chopped, about 4 jalapeños
- 1 bunch cilantro, chopped
- 10 cloves garlic minced
- 1 cup vinegar
- 3 tbsp salt
- 2 tbsp chili powder
- 2 tbsp cumin
- 1 - 12 oz can tomato paste optional
Instructions
- Drain the tomatoes really well. Wear gloves to chop the jalapeños. Mix all ingredients together in a big heavy bottomed cooking pot and simmer for 30-45 minutes or so until thickened.
- Put salsa in canning jars. Wipe rims clean and place on lids and rings. Water bath for 10 minutes. (Adjust for altitude. At 6000 feet where I live I water bath for 20 minutes.)
- Remove jars from canner and let rest for 12-24 hours or overnight.