Canning Homemade Salsa

Name: Canning Homemade Salsa
Total time: 10800 s
Yield: 11 servings
Cuisine: American
Ingredients: 20 each tomatoes; 4 each onion; 3 each green bell peppers; 11 each cayenne peppers; 3 each jalapeno peppers; 2 tbsp salt; 1 tbsp ground black pepper; 3 tbsp sugar; 1 1/2 tsp ground cumin; 1 tbsp chili powder; 5 tbsp cornstarch; 1/2 cup vinegar; 1 can tomato sauce (8 oz.); 2 can tomato paste (6 oz. ea); 1 tbsp garlic powder

joshedgewood @cook_3452895

In my house hold we love our salsa. This recipe is for canning and makes about 11 pints depending on the size of the tomatoes. We use fresh ingredients from our own garden when possible Usually we can about 2 batches a year. I puree' all the ingredient but you can chop to any consistency you desire.

joshedgewood @cook_3452895

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Ingredients

3 hours

11 servings

20 eachtomatoes
4 eachonion
3 eachgreen bell peppers
11 eachcayenne peppers
3 eachjalapeno peppers
2 tbspsalt
1 tbspground black pepper
3 tbspsugar
1 1/2 tspground cumin
1 tbspchili powder
5 tbspcornstarch
1/2 cupvinegar
1 cantomato sauce (8 oz.)
2 cantomato paste (6 oz. ea)
1 tbspgarlic powder

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Steps

3 hours

1

Peel and chop tomatoes, onions, peppers, cayenne and jalapeños (I use a food processor and puree everything)
2

In a cup of water mix tomato paste and sauce
3

Combine all ingredients in a large cook pot or canner ( I use an aluminum dish pan)
4

Bring to a boil for 10- 15 minutes
5

While salsa is cooking wash and scald 11 pint jars, rings and lids.
6

When cooking is complete, pour salsa in jars placing a lid and ring on each
7

Let cool, listening for the tell tale pop of the lid, insuring the jars have sealed.
8

Wipe off jars, remove rings and store in pantry
9

Makes about 11 pints