Canned Salsa
By
Dorene Nagy
@Letsbake1
1
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.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
12 pints
Prep:
40 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
-
3banana peppers
-
3sweet bell peppers
-
3sweet onions
-
8 largetomatoes
-
1 Tbspgarlic powder
-
1/2 cwhite vinegar
-
1 Tbspchili powder
-
2 Tbspcanning salt
-
1 1/4 ctomato paste
-
1 Tbspcrushed red pepper
How to Make Canned Salsa
- 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.
- 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.
