Farm-Fresh Homemade Tomato Salsa (for Canning)
Spicy homegrown tomato salsa, cooked down and put up in jars so summer keeps all year.
- Prep Time: 45
- Cook Time: 60
- Total Time: 1 hour 45 minutes
- Yield: About 6 pints
- Category: Preserves
- Method: Canning
- Cuisine: American
Ingredients
- 9 cups ripe tomatoes, peeled and chopped
- 2½ cups chopped green bell peppers
- 2½ cups chopped white onion
- 4 medium jalapeños, diced
- 8 cloves garlic, chopped
- 6 teaspoons canning salt
- 1 cup white vinegar
- 1 can (12 oz) tomato paste
Instructions
- Peel the tomatoes: cut a small X in the bottom of each one, dunk them in boiling water for a minute, then drop them in ice water. The skins slip right off.
- Put everything in a large pot and simmer about 30 minutes, until it thickens.
- Ladle into clean jars using a funnel, and wipe the rims before sealing.
- Process the filled jars in a boiling water bath for 30 minutes.
- Remove the jars carefully and let them cool, then check the seals before storing.
Notes
Add fresh herbs like cilantro when you open the jar rather than before canning, since they lose their color. Dried herbs can go in during cooking.