Salsa Recipe for Canning





This is an excellent salsa recipe for canning your own salsa which tastes so much better than the bought versions, and has many uses.

Canned salsa comes in handy added to a casserole of beans and pasta for instance, or a tuna and macaroni casserole sprinkled with some cheese, yummy for meatless easy meals. Or use instead of tomato sauce for a little extra "kick" in the dish you are preparing.

Of course, this salsa canning recipe can also be served right out of the jar with corn or tortilla chips.

Especially when tomatoes are plentiful and peppers are also in season, it is nice to be able to can your own salsa as well as fresh tomatoes and chili sauces.




Ingredients:

  • 8 cups tomatoes, peeled and chopped
  • 1 cup green peppers, chopped
  • 1 cup red peppers, chopped
  • 2 cans tomato paste
  • 1/4 cup jalapeno peppers, chopped
  • 1 cup onions, chopped
  • 1 tbsp. mustard seeds
  • 1 tsp. ground coriander
  • 2 tbsp. sugar
  • 2 tbsp. pickling salt
  • 1 tbsp. paprika
  • 2 cups white vinegar, 5% acid

Method:

  • Combine all ingredients well in a fairly large pot, bring to boil, stirring often.
  • Simmer for 2 hours, stirring often to prevent scorching.
  • Ladle into sterilized jars and seal.
  • Leave on counter for 24 hours, away from draft, then store.


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