Canned Salsa

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This is an excellent recipe for preserving the taste of summer. It is adapted from a family recipe and has been made and enjoyed by dozens of friends and families over the years.

Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.

Prep Time40

Cook Time1

Hot Water Bath (30 minutes per batch)1 30

Total Time3 10

Course: Condiment, Pantry Staple

Cuisine: Mexican

Keyword: bell pepper, cilantro, diy, garlic, jalapeno, onion, parsley, tomatoes

Season: Summer

Diet: Dairy Free, Gluten Free, Vegan, Vegetarian

Servings: pints

Calories: 95kcal

Author: Andrea Evelsizer

Equipment

Kitchen Knife
Colander
Large Stockpot
canning funnel and jar lifter optional but very useful
Water Bath Canner

Ingredients

45-60 tomatoes* medium-large, approx. 15-20 lbs
3 onions* large, chopped
3 green peppers* chopped
3 bell peppers* red, yellow and/or orange, chopped
6-8 jalapeños* minced Note: You can remove the seeds if you want it less spicy, but set aside as you might decide to add later)
9-12 cloves garlic* minced
2 ¼ cup white vinegar
9 T sugar
3 T pickling salt
6 t paprika
1-3 small cans of tomato paste to thicken
cilantro* large bunch of cilantro or parsley, optional
parsley* optional

Instructions

Wash and sterilize jars and lids (can use dishwater sanitize setting or sanitize in boiling water).
Wash and peel tomatoes (using scald method).
Chop tomatoes roughly into cubes and place into a colander to drain as much juice as you can.
Cook tomatoes for approx. 20 minutes. Using a ladle, remove additional juice if needed. NOTE: You can “can” the juice separately if you wish or discard.
Add remaining ingredients except tomato paste and cilantro or parsley.
Cook about another 40 minutes.
Add tomato paste, as needed, to thicken the salsa.
Add fresh chopped herbs if you wish.
Taste and adjust “heat” by adding more jalapeño seeds if desired.
Ladle into pint sized jars.
Wipe rims with a damp paper towel. Place on the seals and hand tighten the rings.
Place in hot water bath for 25 minutes (start timer once water starts boiling).
Remove from hot water and leave on counter for 24 hours to allow to cool and seal.
After 24 hours, check that they are all are sealed and place any unsealed jars into the refrigerator to use first. The sealed jars are shelf stable and can be used throughout the year.

Nutrition