canned salsa
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.
prep time
40 Min
cook time
15 Min
method
Stove Top
yield
12 pints
Ingredients
- 3 - banana peppers
- 3 - sweet bell peppers
- 3 - sweet onions
- 8 large tomatoes
- 1 tablespoon garlic powder
- 1/2 cup white vinegar
- 1 tablespoon chili powder
- 2 tablespoons canning salt
- 1 1/4 cups tomato paste
- 1 tablespoon crushed red pepper
How To Make canned salsa
-
Step 1Chop 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.
-
Step 2Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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