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.


Featured Pinch Tips Video

Rating:

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

Directions Step-By-Step

1
Chop 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.
2
Place 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