Oh homemade salsa, yummy. There’s another thing I like to make with tomatoes from my garden. I have made a lot of homemade salsa over the years, but I always make it in smaller batches. I never thought about canning my homemade salsa. I know, silly me. Just the other day I ran into the Chickettes blog and they had a post on there with their homemade salsa recipe and then their method for canning it.

Here’s What You’ll Need:

• fresh tomatoes of any variety or a mix of varieties (approx 1 gallon when chopped)
• 2 large onions (yellow or red)
• 4 or 5 jalapeño peppers
• 1 green pepper
• 2 red peppers
• 4 or 5 cloves of garlic, minced
• 1 bunch of cilantro, chopped (approx 1 cup)
• 1 to 2 cans of tomato paste (18 oz)
• 1 tbsp chili powder
• 1 tbsp salt
• 1/2 cup vinegar
• 1 pint mason jars
• large canning pot
• basic canning kit

To make your salsa start my chopping up all the ingredients. Put all the ingredients into a large pot and let simmer. While they on there you can start prepping for the canning process. If you have your own process you can probably use that, their process seems like it uses a bit more equipment that is necessary. I have used other canning methods that do not utilize the canning kits. When your salsa is ready, let the canning begin.

You can follow the step by step instructions on the Chickettes blog, here…

Canning Homemade Salsa Recipe

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