OK, I know that there are lots and lots and lots…of recipes out there for salsas, especially this time of year. BUT, I wanted to share with you my tried and true recipe that I make every year with the abundance of garden produce. This has been my families favorite and it has only taken about 10 years to get it perfected. Hope that you will give it a try and let me know what you think! This is my salsa recipe for canning!
- 16 cups peeled and chopped tomatoes
- 4 cups diced onion
- 3 cups diced green bell pepper
- 6 jalapenos, chopped finely
- 12 cloves of garlic
- 4 t. cumin
- 2 t. ground black pepper
- 1/8 cup sea salt or canning salt
- 1/2 cup chopped up fresh cilantro
- 1/4 cup sucanat (or white sugar)
- 1 cup apple cider vinegar
- 1 cup lime juice
- 18 ounces of tomato paste
Mix all the ingredients in a large stock pot.
Bring the mixture to a boil.
And simmer it for at least 15 minutes.
Pour the hot mixture into pint canning jars and seal.
Process in hot water canning bath for 20 minutes. Makes 12 pints.
You should always try a little bit of the mixture before you are ready to place in jars and adjust the seasonings to your preference.
Until next time, Julie
Please check with your local extension office for any changes on times/temps/high altitude.
What should you try next? How about Canning Zucchini?
What is your favorite salsa recipe for canning?
Julie is Merissa’s mom and she’s committed to living a frugal and simple lifestyle. Julie grows her own herbs in her garden and enjoys making things at home. You can now find her home remedies and ideas here at Little House Living.