Salsa – Water Bath Canned

A beginner-friendly water bath canning recipe for delicious salsa.

 

Ingredients:

·         9 Cups Peeled & Chopped Tomatoes

·         2.5 Cups Chopped Green Bell Peppers

·         2.5 Cups Chopped White Onion

·         4 Medium Jalapeños – Seeded if you want a milder salsa

·         8 Cloves of Garlic Chopped

·         6 Tsp Canning Salt

·         1 Cup White Vinegar

·         12 Oz Tomato Paste

Instructions:

1.      To peel the tomatoes, make an x on the bottom of the tomatoes with a knife, then place in boiling water for 60 seconds. Remove from the water and place directly in ice water to shock, then peel and chop.

2.      Place all of the ingredients in a large pot and simmer for 20-30 minutes until thickened and cooked.

3.      Ladle the cooked salsa into clean jars leaving .5 inch headspace. Wipe rims of jars with a clean damp cloth then place lids on top. Screw rings on just with light strength.

4.      Bring your water bath canner to a rolling boil, with enough water to cover the jars by 2 inches. Add the jars and cover with a lid.

5.      Process for 30 minutes then remove.

6.      Allow jars to sit for 24 hours. The salsa will remain good up to 18 months.