Wednesday, July 11, 2012

Canning Salsa

This is the recipe I used, but I halved it.  Well, I almost halved it!  I forgot to half the jalapenos!  Thankfully, it is not too hot! Also, I did not wear gloves when chopping the jalapenos--big mistake!  Trust me!  Wear gloves!

30 tomatoes peeled and chopped
                                                    2 green bell peppers
2 red bell peppers
10 cups chopped onions
10 cloves garlic 
1 cup chopped jalapenos
1/2-3/4 cup sugar
2 cups vinegar
8 teaspoons pickling salt
2 teaspoons black pepper
2 large cans tomato paste

Step 1:
  • Gather all supplies and ingredients.  
  • Put your jars in the dishwasher and choose your sanitize setting.
  • Put your lids and rings in a pan of water.  You will bring these to a boil later when you are almost ready to actually put the cooked salsa in the prepared jars.
  • Remember:  hot salsa, hot jars, hot lids
 my pint jars

 the lids and rings in the pan of water...waiting to be heated

 the tomatoes---all from Julie's garden

Step 2:
  • Bring a very large pot of water to boiling.  I use my canning pot for this.
  • Core tomatoes and have them in a bowl, ready to dump into the boiling water.
  • Prepare a dishpan or other large bowl full of ice water.
  • While water is coming to a boil, chop the onions, peppers, and jalapenos.
  • Mix all chopped ingredients and everything else except tomatoes in a large pot. 
  • When water boils, put the tomatoes in, and let them boil for 2-3 minutes or until the skin begins to crack.
  • Use a slotted spoon to remove tomatoes from boiling water and place them in the ice water.
  • Let them cool a minute, and then slip the skins off.  Put the peeled tomatoes into another pot. 
  • Using your clean hands, squish the tomatoes.  You may have to use a knife of kitchen scissors to chop them into small pieces.
  • Add the tomatoes to the pot of other ingredients.  
  • Bring the salsa to a boil, and simmer, stirring often for at least 30 minutes but up to an hour or longer--until desired thickness is achieved.
Step 3:
  • Toward the end of the salsa cooking, bring your lids and rings to a boil.  Prepare canner according to instructions.
  • Using a canning funnel, ladle the salsa into your hot jars (remember, they are hot from being washed and sanitized in your dishwasher).
  • Carefully wipe off the top of each jar.
  • Use tongs to remove the lids and rings from the boiling water and place a lid and screw on a ring on each jar.
  • Process the jars in your water bath canner.  Process 35 minutes for pints.
  • Place jars on a dishtowel on the kitchen counter to cool.
  • You should hear each lid suction down to seal.  If one does not seal, just eat that salsa right now.
Step 4:
  • Proudly display your homemade canned salsa!


  1. This looks very good. I have been looking for a new salsa recipe and you may have just found it for me. Blessings to you all.

  2. Love this tutorial!! It's encouraged me as I need to really get busy with some canning. Thanks for the nudge :-)