canned salsa

Letsbake1 avatar
By Dorene Nagy
from Wharncliffe, WV

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.

serves 12 pints
prep time 40 Min
cook time 15 Min
method Stove Top

Ingredients For canned salsa

  • 3
    banana peppers
  • 3
    sweet bell peppers
  • 3
    sweet onions
  • 8 lg
  • 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

How To Make canned salsa

  • 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.