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Salsa Recipe for Canning

Servings 12 pints


  • 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


  1. Mix all the ingredients in a large stockpot.
  2. Bring the mixture to a boil over medium heat, stirring constantly.
  3. Reduce the heat and simmer for at least 15 minutes. Try a little bit of the mixture now, before you are ready to place in the jars so you can adjust the seasonings to your preference.
  4. Pour the hot salsa into prepared hot jars, leaving 1/2-inch headspace.
  5. Wipe the rims of the jars with a clean paper towel, then place the sterilized lid on top of the jar. Thread the ring onto the jar and tighten until fingertip tight.
  6. Place the jars in a hot water canner and fill the canner with just enough water to cover the lids of the jars. Bring the water to a boil and start your timer. Process the jars for 20 minutes.
  7. After your time is up, take the jars out and let them cool. Make sure you don't accidentally seal the lids by touching the tops of the jars.

Recipe Notes

This recipe makes 12 pints.

Process for time and pressure are according to your altitude. Please check with your local extension office for any changes on times/temps/high altitude. Click over to the USDA website for guidelines and be sure to check your pressure canner’s instruction manual to follow proper procedures.