This easy salsa canning recipe was published by Ball and is easy enough for beginners. I was looking for a salsa recipe that included loads of peppers so I could preserve my pepper harvest! True to it’s name is got a delightful zesty flare to it thanks to the addition of vinegar!
Tools you’ll need:
Mason Jars, lids & rings.
Water Bath Canner
Good chopping Knife or Food Processor (I use both)
How To Make Zesty Salsa For Canning Recipe
This recipe is super easy… Just chop all your onions, and peppers. I used a grinder to turn my tomatoes into sauce, then add everything to your stock pot. Heat through and ladle into pint sized canning jars! Wipe your rims, place lids and water bath them for about 20 minutes (give or take according to your altitude)!
Zesty Salsa For Canning (Loads of Peppers)
This deliciously zesty salsa is a perfect way to preserve your tomato and pepper harvest!
- 10 cups chopped cored peeled tomatoes
- 5 cups chopped green peppers
- 5 cups chopped onions
- 2 1/2 cups chopped and seeded hot peppers
- 1 1/4 cups vinegar
- 3 cloves garlic
- 2 tablespoons chopped cilantro
- 1 tablespoon salt
- 1 tsp hot pepper sauce (optional)
This recipe is super easy... Just chop all your onions, and peppers. I used a grinder to turn my tomatoes into sauce, then add everything to your stock pot. Heat through and ladle into pint sized canning jars! Wipe your rims, place lids and water bath them for about 20 minutes (give or take according to your altitude)!
Zesty Salsa Canning Recipe Ingredients:
I have a garden full of tomatoes, mostly the Roma tomato variety, that I need to preserve! You can use any type of tomato in the recipe, and you’ll need 10 cups of tomato sauce.
You need several cups of chopped onions here. I like to use the food processor with onions, because they make me cry so bad when chopping them!
This canning salsa recipe calls for 7 1/2 cups of chopped peppers! That’s a lot of peppers, but I’ve got so many! I’m using 5 cups of chopped banana or sweet peppers, 2 cups of green bell peppers and 1/2 a cup of chopped jalapenos!
Vinegar is used in this recipe to make it acidic enough to safely water bath can it! Plus it give a zesty flavor that I love!
The recipe calls for 3 cloves of garlic but I just used 3 teaspoons of the pre-chopped canned garlic… It’s so much easier!
I LOVE the flavor of cilantro! This recipe calls for 2 tablespoons of chopped cilantro.
I was surprised that this recipe only called for 1 tablespoon of salt, but it was plenty salty even though this makes 6 entire pints!
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