Steph's Tomato Salsa

  • 100 mins
  • Prep: 10 mins,
  • Cook: 90 mins
  • Yield: 7 pints (112 servings)
Ratings

This salsa is made with the addition of vinegar, which makes it safe for home canning. 

What You'll Need

  • 8 ounces jalapenos
  • 8 cups coarsely chopped tomatoes, peeled
  • 3 cups chopped, seeded Cubanelle, Anaheim or Sweet Banana Peppers
  • 2 cups chopped onions
  • 2 cups apple cider vinegar
  • 1 cup each of chopped sweet red and yellow peppers
  • 6 cloves of garlic (recipe doesn't say - but likely minced)
  • 1 can tomato paste
  • 2 tablespoon sugar
  • 1 tablespoon salt
  • 2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/4 cup chopped cilantro

How to Make It

Cut jalapenos in half -- um, wear gloves...stupid me discovered why this is a good idea the other day after nearly blinding myself...) -- discard ribs and seeds; chop finely to make 1 cup.

In a large, heavy nonreactive saucepan combine EVERYTHING EXCEPT cilantro and bring to a boil.

Reduce heat to medium low and simmer, stirring often for 1 hour or until thickened; place 1 TBSP of salsa on a plate and tilt the plate - the salsa should flow slowly in one stream; add cilantro and cook for 5 minutes.

Meanwhile, fill boiling water bath canner about two-thirds full with hot water - bring to just below a boil and keep it hot. Wash and rinse canning jars and bands. A few minutes before filling the jars, bring a  pot of water to a boil, boil new lids for 5 minutes, turn off heat and leave the lids in the water to use right away.

Using a funnel fill each jar with hot salsa, leaving a 1/4-inch headspace, cover with lids, screw on bands firmly without forcing.

Place jars on a rack set on edge of canner, lower filled rack into the water, pour in enough simmering water to cover jars by 1 - 2 inches; cover canner and bring to a full rolling boil; boil for 20 minutes; turn off heat.

Lift out rack; set on edge of canner; using jar lifter, transfer the jars to a towel-lined surface and let cool completely. Check for seal, they are sealed properly if the lids are turned down; store in a cool, dark, dry place and refrigerate after opening Yields 12 small jam-sized (8-ounce) jars and one pint-sized (16-ounce)
Shared by Steph
Canned recipes must have a certain amount of acid, so if you plan to alter a recipe, please check out the USDA canning safety guidelines:
Foodsafety.gov: Home Canning Safety

See Also

Preparing Jars for Canning and Boiling Water Processing