Name: Zesty Salsa For Canning (Loads of Peppers)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 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 teaspoon hot pepper sauce (optional)

Jump to Recipe

This easy salsa canning recipe was published by Ball and is easy enough for beginners.

zesty salsa canning recipe - canned salsa

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!

I started canning with apple sauce... Then I moved onto pie cherries, pickled beets, sweet, mild and chunky salsa, then on to this wonderful zesty salsa recipe for canning... I grow so many peppers every year, and need a good way to preserve them... Zesty salsa is just right!

Tools

Mason Jars, lids & rings.
Water Bath Canner
Good chopping Knife or Food Processor (I use both)
Cutting Board.
Jar Lifter
Timer

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)!

Recipe Card

If you like this recipe, I'd love a 5 star review, and tag me on Instagram with your yummy creations @Farmhouse_Harvest!

Zesty Salsa For Canning (Loads of Peppers)

Yield: 6 pints

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This deliciously zesty salsa is a perfect way to preserve your tomato and pepper harvest!

Ingredients

10 cups chopped cored peeled tomatoes
5 cups chopped green peppers
5 cups chopped onions
2 ½ cups chopped and seeded hot peppers
1 ¼ cups vinegar
3 cloves garlic
2 tablespoons chopped cilantro
1 tablespoon salt
1 teaspoon hot pepper sauce (optional)

Instructions

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, simmering for 10 minutes, and ladle into pint sized canning jars! Wipe your rims, place lids and water bath them for a full 20 minutes (give or take according to your altitude)!

After processing time, turn off heat.

Remove hot jars from hot water with a jar lifter, and set onto a cutting board or kitchen towel laid out on your counter.

Let jars cool completely before removing rings, and storing jars!

Notes

Spice Level: Adjust the amount of hot peppers to your desired spice level. The recipe calls for 2 ½ cups, but you can use less for a milder salsa.

Tomato Type: Roma or plum tomatoes are recommended for a thicker salsa because they have less moisture than slicing tomatoes.

Thickness: If you prefer a thicker salsa, simmer it for longer than 10 minutes.

Headspace: Leave ½ inch of headspace at the top of the jar when filling it with salsa.

Processing Time: Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude.

Sealing: After cooling, check the lids to ensure they are sealed properly. The center of the lid should not flex when pressed

Nutrition Information

Yield 50 Serving Size 1
Amount Per Serving Calories 22Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 132mgCarbohydrates 5gFiber 1gSugar 3gProtein 1g

Zesty Salsa Ingredients

Tomatoes

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.

Onions

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!

Peppers

This canning salsa recipe calls for 7 ½ 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 ½ a cup of chopped jalapenos!