Canning Salsa & Recipe

It’s official! The canning season has started at our house. Yesterday, I canned a batch of salsa. I love that almost all of the ingredients came from our garden! Somehow I always forget how long it takes to cut up everything, but it’s definitely worth it because we LOVE homemade salsa. This is one of our favorite salsa recipes.

Zesty Salsa
10 cups chopped cored peeled tomatoes
5 cups chopped seeded green bell peppers (approx. 6 large bell peppers)
5 cups chopped onions (approx. 5 large onions)
2 1/2 cups chopped seeded chili peppers, such as hot banana (yellow wax), Hungarian wax, serrano or jalapeno (approx. 10-15 large jalapenos)
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 1/4 cups cider vinegar
1 Tbsp salt

1. Prepare canner, jars, lids.

2. In a large stainless steel saucepan, combine tomatoes, green peppers, onions, chili peppers, garlic, cilantro, vinegar and salt. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process both 8-ounce and pint jars for 15 minutes (I had to add another 10 minutes because I live at a higher altitude). Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

This recipe makes about twelve 8-ounce jars or 6 pint jars.

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