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!!
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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.
- 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.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie