Homemade Salsa Recipe for Canning

This salsa recipe for canning puts your surplus of tomatoes to work.



Fall 2015

Yield: About 12 pints

There are not many things more satisfying to farmers and gardeners alike than a kitchen pantry full of home-canned fruits and vegetables. By skipping the grocery store and using your own homegrown harvest you are not only saving money, but you are using a healthy alternative to store-bought, factory-canned ingredients. Make use of your summer’s bounty with this set of canning recipes from Capper’s Farmer.

Ingredients:

• 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

Instructions:

1. In a large kettle, combine all ingredients, and stir to blend. Bring mixture to a boil, then reduce heat and simmer for 30 minutes.

2. Pour mixture into hot, sterilized pint jars, leaving 1⁄2-inch headspace, and seal.

3. 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.