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The Best Canning Salsa
The Best Canning Salsa
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
815 minutes
Delicious homemade salsa using garden-fresh tomatoes and bell peppers, perfect for sharing and enjoying all winter long!
Ingredients:
  • 30 medium tomatoes, peeled and chopped
  • 10 cups chopped onions
  • 2 cups vinegar
  • 2 (8 ounce) cans tomato paste
  • 0.5 cup white sugar, or more to taste
  • 2 medium green bell peppers, chopped
  • 2 medium red bell peppers, chopped
  • 4 banana peppers, chopped
  • 10 cloves garlic, chopped
  • 8 teaspoons pickling salt
  • 2 teaspoons ground black pepper
  • 0.5 bunch fresh cilantro, chopped
Instructions:
  • Assemble all the ingredients.
  • In a large stockpot over medium heat, let the vibrant combination of tomatoes, onions, vinegar, tomato paste, sugar, bell peppers, banana peppers, garlic, pickling salt, and black pepper meld beautifully. Allow the mixture to come to a lively boil before lowering the heat to a gentle simmer for 30 minutes.
  • Inspect 17 pint-sized jars for cracks and rust on rings, discarding any imperfect ones. Place jars in simmering water while preparing salsa. Wash new lids and rings in warm soapy water.
  • Take the pan off the heat and gently fold in the fresh cilantro.
  • Fill sterilized jars to the brim with flavorful salsa. Glide a knife or spatula along the edges to release air bubbles. Clean the rims with a damp paper towel, then seal tightly with lids.
  • Position a rack in the base of a spacious stockpot and fill it halfway with water. Bring the water to a vigorous boil.
  • Lower the jars into the boiling water using a holder, ensuring there is a 2-inch space between each jar.
  • Add enough boiling water to cover jars by at least 1 inch. Bring to a vigorous boil, cover tightly, and cook for 35 minutes.
  • After removing the jars from the stockpot, place them on a cloth-covered or wood surface with ample space between each jar. Allow them to sit undisturbed for 12 to 24 hours. Press the center of each lid gently to check for a secure seal. Store the jars in a cool, dark place.

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