Zesty Salsa Recipe for Canning

Name: Zesty Salsa Recipe for Canning
Prep time: 50 min
Cook time: 40 min
Total time: 1 min
Ingredients: 10 cups chopped cored peeled tomatoes (about 25 medium); 5 cups chopped seeded green bell peppers (about 4 large); 5 cups chopped onions (about 6 to 8 medium); 2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium); 1-1/4 cups cider vinegar; 3 cloves garlic, finely chopped; 2 Tbsp finely chopped cilantro; 1 Tbsp salt; 1 tsp hot pepper sauce, optional

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Prep Time: 50 minutes

Cook Time: 40 minutes

Total: 1 hours, 30 minutes

Servings: 6

Author : Cassie Johnston

canning salsa

Ingredients

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10 cups chopped cored peeled tomatoes (about 25 medium)5 cups chopped seeded green bell peppers (about 4 large)5 cups chopped onions (about 6 to 8 medium)2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)1-1/4 cups cider vinegar3 cloves garlic, finely chopped2 Tbsp finely chopped cilantro1 Tbsp salt1 tsp hot pepper sauce, optional

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Instructions

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Step 1

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands

Step 2

Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

Step 3

Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Step 4

Process both pint and half pint jars for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.