Canning Homemade Salsa
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.
Open in Cookpad AppCooking Instructions
- 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
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