salsa for canning

Name: Salsa for Canning
Prep time: 1 h
Cook time: 1 h 15 min
Ingredients: 1 1/2 cup(s) diced white onion; 1/2 cup(s) diced jalepeno peppers(seeded and membrane removed); 3 cup(s) diced bell peppers; 10 cup(s) tomatoes(skinned, chopped and drained for about 15 minutes, then measure); 8 clove(s) garlic minced; 1 1/2 cup(s) white vinegar; 2 1/2 teaspoon(s) oregano; 1 1/4 tablespoon(s) chili powder; 2 1/2 tablespoon(s) cumin; 3 tablespoon(s) salt; 1 - 18 ounce can of tomato paste

(1 RATING)

102 Pinches

Barbara Hartley

Moundsville, WV

Updated on Sep 17, 2011

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.

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prep time 1 Hr

cook time 1 Hr 15 Min

method ---

yield Makes aprox. 7 pints.

Ingredients

1 1/2 cups diced white onion
1/2 cup diced jalepeno peppers(seeded and membrane removed)
3 cups diced bell peppers
10 cups tomatoes(skinned, chopped and drained for about 15 minutes, then measure)
8 cloves garlic minced
1 1/2 cups white vinegar
2 1/2 teaspoons oregano
1 1/4 tablespoons chili powder
2 1/2 tablespoons cumin
3 tablespoons salt
1 - 18 ounce can of tomato paste

How To Make salsa for canning

Step 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.

Step 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.
Step 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. ENJOY.
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