The Best Canning Salsa
Description
This recipe for canning salsa makes great use of fresh garden tomatoes and bell peppers. Share this big-batch recipe with friends and enjoy all winter!
Ingredients
•
30 medium tomatoes, peeled and chopped
•
10 cups chopped onions
•
2 cups vinegar
•
2 (8 ounce) cans tomato paste
•
1/2 cup white sugar, or more to taste
•
2 medium green bell peppers, chopped
•
2 medium red bell peppers, chopped
•
4 banana peppers, chopped
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10 cloves garlic, chopped
•
8 teaspoons pickling salt
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2 teaspoons ground black pepper
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1/2 bunch fresh cilantro, chopped
Directions
1
Gather all ingredients.
2
Combine tomatoes, onions, vinegar, tomato paste, sugar, bell peppers, banana peppers, garlic, pickling salt, and black pepper in a large stockpot over medium heat. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
3
Meanwhile, inspect 17 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
4
Remove from the heat and stir in cilantro.
5
Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
7
Use a holder to lower jars into the boiling water; leave 2 inches of space between each jar.
8
Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
9
Remove the jars from the stockpot and place onto a cloth-covered or wood surface with several inches of space between each jar. Let rest for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.