How to Can Salsa

I have a recipe I really like for salsa. It is easy to make and tasty to eat.

These ingredients are flexible and can be adjusted to suit your taste.

  • 15-20 large tomatoes, chopped
  • 3 c. or 4 large onions, chopped
  • 2 c. or 3 green peppers, seeded and chopped
  • 1/2 c. or 8 Jalapeno peppers, chopped (4 without seeds and 4 with seeds) and/or 6 cayene peppers, chopped (may use 1/2 tsp. dried peppers). The amount of peppers you use will determine how “hot” it is. I personally like a mild and only use one kind of the hot peppers.
  • 1/2 c. Parsley flakes
  • 6 T. Sugar
  • 1/2 c. Vinegar
  • 3 T. Basil
  • 3 T. Salt
  • 2 T. Lemon Juice
  • 1 tsp. Cumin
  • 1 T. Chili powder
  • 1 tsp. Garlic powder
  • 3 tsp. Celery Seeds
  • 1 c. or 2 cans Tomato Paste
  • 1 tsp. Oregano

Cook salsa until all ingredients are soft. Mix 5 T. cornstarch to a little water and add to hot salsa to thicken.

Fill pint jars with hot salsa and pressure can 5 pounds pressure for 10 minutes or hot water bath for 22 mins.

Yield:  16 pints

Note:  to pressure can use the same instructions in my blog “How to Can Tomato Juice”.

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