How to Make Homemade Canned Salsa

Ingredients:

• 24 cups skinned and chopped tomatoes
• 4 cups chopped onions
• 4 cups chopped green peppers
• 2 Jalapeno Peppers - Add more for hotter salsa

• 5 tbsp. salt
• 1 tbsp. pepper
• 2 tbsp. chili powder
• 1 cup vinegar
• 6 cloves of garlic - minced
• 1 can (6 oz.) tomato paste
   

Note: This recipe makes 12 to 14 pints so be sure to have enough jars cleaned properly and ready to fill. The number of pints will depend on the actual quantity of vegetables used in the recipe.

 

Preparing the Vegetables

• Remove the skins from the tomatoes by immersing in boiling water for 30 to 60 seconds and then place in ice water to stop the cooking.

• Remove the core and peel away the skin. The skin should then peel away easily.
  
  
• For more detailed instructions on removing the tomato skins, see Tomato Preparation - Remove Skins.

• Chop the tomatoes into pieces. The larger the pieces are the chunkier they will be.

• Chop the onions into small pieces.
  
  
• To help prevent tearing, see Onion and Tearing Tips.

• Chop the green peppers and jalapenos into small pieces. Be sure to remove the seeds from the jalapenos before chopping.

For more details on preparing peppers,
see All About Peppers - Pepper Preparation.

• Peel the skin from the garlic cloves and mince into small pieces.

For more details on preparing peppers, see All About Garlic - Garlic Preparation.

Canning the Salsa

• Place these vegetables and all the rest of the ingredients into a large pot. If you do not have a large enough pot, mix all the ingredients in a large bowl and then split the salsa into two different pans for cooking.

• Cook over medium high heat until the salsa mixture comes to a full rolling boil. If it is not at the desired consistency when it comes to a full boil, continue to boil until it has reduced to the proper consistency.

• While the salsa is cooking, prepare canning lids and rings by placing in a saucepan, covering with water, and bring water to a simmer. Once lids have come to a simmer, turn heat off but leave saucepan with lids on the burner and allow lids to remain in the hot water until ready to use.

• After the salsa comes to a full boil carefully pour the hot salsa into canning jars. Be sure to leave 1/2 inch headspace on each jar.

• Wipe any salsa off the rim of the jar that might have spilled when filling the jars.

• Place the prepared lid on the jar and then screw on the rings. Tighten the rings but do not over tighten.
  

• Set the jars aside and allow the salsa to cool completely. The jars should seal while cooling.

• After they have cooled completely, check each jar to make sure it has sealed properly. Press down in the center of the lid with a finger or thumb. If the lid does not move up or down it is sealed properly.