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
Step #2
tomatoes
Step #3
Step #4
Step #5
Step #5
| Altitude | Altitude | Altitude | |
| 0-1000 ft | 1001-6000ft | Above 6,000ft | |
| Time |
15 |
20 |
25 |
Step #6
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.
Canning Salsa
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.