Canning Salsa

We eat a lot of salsa around our house.  In fact, it is a good thing that I can my own or a large portion of our grocery budget would be dedicated to salsa.  I remember when I first got married and salsa went on sale, I spent almost our entire grocery budget on salsa that month!  No one complained.

If you are new to canning, or a professional, salsa is a food that is great for everyone to try.  And It is economical if you grow your own peppers and tomatoes!  You can make a jar of salsa for less than $1.00!!

Step #1

Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!

Step #2

tomatoes

Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!

Step #3

Jalapenos

Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!

Step #4

cucumbers

Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!

Step #5

Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!

Step #5

Altitude Altitude Altitude
0-1000 ft 1001-6000ft Above 6,000ft
Time
15
20
25
Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!

Step #6

quesadillas

Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!

Note: This post is not intended to be a guide on canning, but a particular salsa recipe that I use that has been tested. I highly recommend going to other sites for information about canning. I do not develop any canning recipes, and I personally don’t recommend doing anything other than following a recipe from an official canning or USDA website for canning.  Please seek answers regarding canning from other resources if you are not experienced in canning.  

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3.4 from 79 votes

Canning Salsa

Prep Time40 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 10
Calories: 96kcal

Ingredients

  • 14 cups chopped tomatoes
  • 5 cups diced bell peppers (red + green)
  • 1 cup diced jalapenos
  • 4 cups diced cucumbers
  • 10 cloves garlic, minced
  • 1 1/2 tbsp dried marjoram
  • 2 tsp salt
  • 2 cups diced onion
  • 1 cup cider vinegar
  • 1/2 cup cilantro

Instructions

  • Blanch, peel and roughly chop tomatoes.
  • In a food processor, dice the bell peppers, cucumbers, jalapenos, onion, cilantro and garlic.
  • Combine everything in a large stock pot.
  • Add marjoram and vinegar.
  • Bring to a boil, then reduce heat and simmer for 20 minutes.
  • Ladle into clean, hot pint jars, leaving ½-inch headspace.
  • Remove air bubbles and adjust headspace if needed.
  • Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to your elevation.

Nutrition

Calories: 96kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Sodium: 491mg | Fiber: 6g | Sugar: 12g
Keyword : canning, Fresh Salsa

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