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


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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
18 ounce can of tomato paste

How to Make Salsa for Canning


  • 1Put 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.
  • 2I 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.
  • 3Simmer 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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