Canned Salsa

Dorene Nagy


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.


☆☆☆☆☆ 0 votes

12 pints
40 Min
15 Min
Stove Top


  • 3
    banana peppers
  • 3
    sweet bell peppers
  • 3
    sweet onions
  • 8 large
  • 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.

Printable Recipe Card

About Canned Salsa

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #canned #Tomato #salsa

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