Homemade Salsa for Canning
A delicious homemade salsa made with fresh ingredients. Great with chips for a snack anytime the craving hits.
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.
Notes
-After mixing everything together taste it before cooking it and adjust the seasonings and ingredients to your liking. Add more jalapeño peppers or some of the seeds to make it spicier.
-If you have a veggie chopper, this is a great time to use it.
-Save the liquid drained off the tomatoes. Add some salt to it and it’s a very tasty tomato juice.