How to Can Salsa
I used to think canning would be difficult until I jumped in and tried it. I am going to say that if you just follow a recipe as instructed you will be successful. After time you can start tweaking and modifying a recipe to make it the way you like it. I have oodles of tomatoes, jalapenos, peppers and onions growing in my garden so of course I am going to make Salsa with it!! Besides NO store bought salsa ever tastes as good as home made salsa. I found my recipe on food.com and it is very easy to follow.
Zesty Salsa for Canning
Author: Food.com
Prep time:
Cook time:
Total time:
Serves: 6 pints
Ingredients
- 10 cups roughly chopped tomatoes
- 5 cups chopped and seeded bell peppers
- 5 cups chopped onions
- 2½ cups hot peppers, chopped, seeded
- 1¼ cups cider vinegar
- 3 garlic cloves, minced
- 2 tablespoons cilantro, minced
- 3 teaspoons salt
- 1 (6 ounce) can tomato paste
Instructions
- Combine all ingredients except tomato paste in large sauce pot.
- Simmer until desired thickness.
- Stir in tomato paste.
- Ladle hot salsa into hot jars leaving ¼ inch head-space.
- Process 15 minutes in a hot water bath.
- Note: use more hot peppers for a very hot salsa or less for mild.
- It depends on how hot your peppers are and how hot you like your salsa.
- I never get close to 2½ cups for our mild salsa.
- Read more: http://www.food.com/recipe/zesty-salsa-for-canning-97428#ixzz1Z9xqqXUq
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