Canned Salsa

Dorene Nagy

By
@Letsbake1

This recipe was given to me last year by my dear friend, Eloise. I had never made Salsa before but had plenty of tomatoes for canning. She suggested I try to can some Salsa. I'm so glad she did. My family won't buy Salsa from the shelf anymore. It is delicious and not that hard.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
12 pints
Prep:
40 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

3
banana peppers
3
sweet bell peppers
3
sweet onions
8 large
tomatoes
1 Tbsp
garlic powder
1/2 c
white vinegar
1 Tbsp
chili powder
2 Tbsp
canning salt
1 1/4 c
tomato paste
1 Tbsp
crushed red pepper

Step-By-Step

1Chop all ingredients (Peppers, Onions,and Tomatoes). I use a chopper that you put the pepper in and push down and it goes through a blade. Makes the perfect size for salsa.
2Place all ingredients in a pot and bring to a boil. Simmer for 10 minutes. Have jars hot. Fill and seal and flip upside down for 2 or 3 minutes, then turn upright. Makes 12 pints. Pints that don't seal I reheat the salsa and jar without lid in microwave until very hot. Then seal and try again.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #canned, #Tomato, #salsa