Time
815 min
Serving
272 persons
Calories
9
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
- medium tomatoes: 30 piece (chopped)
- onions: 10 cups (chopped)
- vinegar: 2 cups
- tomato paste: 2 cans (8 ounce cans)
- white sugar: 0.5 cup (to taste)
- medium green bell peppers: 2 piece (chopped)
- medium red bell peppers: 2 piece (chopped)
- banana peppers: 4 piece (chopped)
- garlic: 10 clove (chopped)
- pickling salt: 8 tsp
- ground black pepper: 2 tsp
- bunch fresh cilantro: 0.5 piece (chopped)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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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Remove from the heat and stir in cilantro.
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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. Dotdash Meredith Food Studios
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
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Use a holder to lower jars into the boiling water; leave 2 inches of space between each jar. Dotdash Meredith Food Studios
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Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
