Salsa Recipe for Canning

What are you doing this fine Sunday?  I am making more of the Chow Chow I made a few weeks ago and my daughter asked me to make a salsa recipe for canning.  Something I have not done in several years.  I had everything I needed having gone to the Farmer’s Market yesterday and getting all the tomatoes one farmer had to offer!  It has been a tough year for tomatoes this year given our late freeze and then extremely hot and wet summer.  There were not enough for a nice tomato sandwich but small ones could be made into salad and salsa.  They smelled and tasted so good I was happy to make it.  Isn’t it pretty?

Yummy Homemade Salsa

Salsa Recipe for Canning

Ingredients:

Fresh Salsa to Can Recipe

6 pounds of chopped tomatoes that have been cored but not peeled unless there is a bad spot.

5 Jalapenos finely chopped

3 Cups of chopped onions

10 cloves minced garlic

3 Bell peppers of various colors finely chopped

1 bunch chopped fresh parsley

Juice of 2 lemons

½ Cup white vinegar

2 teaspoons cumin

2 Tablespoons salt

1 teaspoon cayenne pepper (optional)

2 six-ounce cans of tomato paste

1 small can of tomato sauce

Up to ¼ cup sugar if you like a sweeter salsa – we do not use it.

Directions:

Combine everything into a large stock pot and bring to a simmer – simmering for 15 minutes.

Ladle into hot sterilized pint jars, leaving ¼ inch at top, put on flat tops and screw lids tightly.

Heat up water to boiling in deep stock pot or canning water bath pot.

Place in stock pot 3 at a time (do not overcrowd) and water bath for 15 minutes.

Take out and allow to cool in a draft free place.

Make sure lids are sealed.  If so, keep in pantry that is not too hot, for up to a year.

Refrigerate after opening.

I hope you enjoy this recipe — it is very delicious!

Enjoy!

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Salsa Recipe for Canning

Ingredients

• 6 pounds of chopped tomatoes that have been cored but not peeled unless there is a bad spot.
• 5 Jalapenos finely chopped
• 3 Cups of chopped onions
• 10 cloves minced garlic
• 3 Bell peppers of various colors finely chopped
• 1 bunch chopped fresh parsley
• Juice of 2 lemons
• ½ Cup white vinegar
• 2 teaspoons cumin
• 2 Tablespoons salt
• 1 teaspoon cayenne pepper optional
• 2 six-ounce cans of tomato paste
• 1 small can of tomato sauce
• Up to ¼ cup sugar if you like a sweeter salsa – we do not use it.

Instructions

1. Combine everything into a large stock pot and bring to a simmer – simmering for 15 minutes.
2. Ladle into hot sterilized pint jars, leaving ¼ inch at top, put on flat tops and screw lids tightly.
3. Heat up water to boiling in deep stock pot or canning water bath pot.
4. Place in stock pot 3 at a time (do not overcrowd) and water bath for 15 minutes.
5. Take out and allow to cool in a draft free place.
6. Make sure lids are sealed.  If so, keep in pantry that is not too hot, for up to a year.