This recipe for canning salsa makes great use of fresh garden tomatoes and bell peppers. Try your hand at canning salsa with this big-batch recipe that makes enough to last you through the winter, even if you share with friends. Nothing tastes better than homemade. Enjoy!
Ingredients
- 30 medium tomatoes , peeled and chopped
- 10 cups chopped onions
- 2 cups vinegar
- 2 cans tomato paste , 8 ounce
- 0.5 cups white sugar , or more to taste
- 2 medium green bell peppers , chopped
- 2 medium red bell peppers , chopped
- 4 bananas peppers , chopped
- 10 cloves garlic , chopped
- 8 teaspoons pickling salt
- 2 teaspoons ground black pepper
- 0.5 bunches fresh cilantro , chopped
Instructions
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1
Gather all ingredients.
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2
Combine tomatoes, onions, vinegar, tomato paste, sugar, bell peppers, banana peppers, garlic, pickling salt, and black pepper in a large stockpot over medium heat. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
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3
Meanwhile, inspect 17 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
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4
Remove from the heat and stir in cilantro.
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5
Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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6
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
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7
Use a holder to lower jars into the boiling water; leave 2 inches of space between each jar.
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8
Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
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9
Remove the jars from the stockpot and place onto a cloth-covered or wood surface with several inches of space between each jar. Let rest for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.
Nutrition Facts
Per serving
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