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Homemade Salsa Recipe for Canning

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By Capper's Farmer Editors | Jul 2, 2015

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Make this easy salsa with your homegrown tomatoes, onions and peppers.
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  • About 12 pints



  • 1 gallon tomatoes, chopped
  • 12 jalapeño peppers, chopped
  • 3 bell peppers, seeded and chopped
  • 1 medium onion, chopped
  • 2 tablespoons salt
  • 1 cup sugar
  • 1/2 cup vinegar


  • In a large kettle, combine all ingredients, and stir to blend. Bring mixture to a boil, then reduce heat and simmer for 30 minutes.
  • Pour mixture into hot, sterilized pint jars, leaving 1⁄2-inch headspace, and seal.
  • Process for 15 minutes in a hot water bath.Note: This salsa can also be frozen instead of canned, if preferred. Pour salsa into heavy-duty zipper-seal bags, squeeze out as much air as possible, seal, and freeze. Want more home-canning recipes?  Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.

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