Salsa for Canning

Salsa For Canning Recipe

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Barbara Hartley


I make this and my family really enjoys it. I add extra jalapenos or any hot peppers that I have on hand. You can adjust the heat level from mild to screaming hot this way.


★★★★★ 1 vote

Makes aprox. 7 pints.
1 Hr
1 Hr 15 Min


  • 1 1/2 c
    diced white onion
  • 1/2 c
    diced jalepeno peppers(seeded and membrane removed)
  • 3 c
    diced bell peppers
  • 10 c
    tomatoes(skinned, chopped and drained for about 15 minutes, then measure)
  • 8 clove
    garlic minced
  • 1 1/2 c
    white vinegar
  • 2 1/2 tsp
  • 1 1/4 Tbsp
    chili powder
  • 2 1/2 Tbsp
  • 3 Tbsp
  • 1
    18 ounce can of tomato paste

How to Make Salsa for Canning


  1. Put all ingredients into a large size kettle EXCEPT for the tomato paste. Bring to a boil and simmer for 45 minutes or until veggies are done.
  2. I do this half the time with the lid on and half with it off. Add the tomato paste, stir and watch closely so it doesn't burn.
  3. Simmer until very hot again and put in sterilized jars. Fill to 1/4 inch from top. Hot water bath for 15 minutes. Start timing when the water bath returns to a boil.

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About Salsa for Canning

Course/Dish: Salsas

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