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SALSA RECIPE FOR CANNING

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.