Homemade Mild Salsa Recipe For Canning

Since our youngest doesnt love spicy salsa weve only added two jalapeno peppers so this is a mild salsa recipe for canning but adding six jalapenos will give it a nice medium spicy kick.

Best tomato salsa recipe ever. This easy to make salsa is made with fresh tomatoes jalapenos and cilantro from your garden harvest and canned in pint jars to enjoy year round. A step by step canning recipe for the best homemade salsa weve ever made. 14 lemon juice or lime juice or a mixture equipment needed for canning salsa.

The process for canning salsa is similar to canning jam or canning picklesjust with a bit more chopping. Seriously i love canning and even more than that this may be the only salsa recipe youll ever need. Its the usdas choice salsa guidelines.

This recipe makes a medium salsanot too hot and a few kicks up from a mild salsa. Large stainless steel pot for heating the salsa. New lids and rings to fit the jars.

Waterbath canner or deep pot. Mostly i want you to know that canning salsa is easy and therapeutic. This is a tasty homemade salsa with sweet peppers and a touch of vinegar and sugar and lemon juice.

Blanch and peel your tomatoes. So its a good illustration of how creative you can be within those safety guidelines. Note this is not an original recipe.

Tell me about canning salsa. Pack salsa into hot sterilized jars filling to within 14 inch of the top. Youre going to need a lot of tomatoes so skip the 399lb heirlooms for this salsa.

Hot or mild peppers of your choice optional 12 cup apple cider vinegar or red wine vinegar. Sterilize the jars and lids in boiling water for at least 5 minutes. Drain reserving 2 cups liquid.

Return tomatoes to the pot. Ten or more jalapenos will make it hot and spicy. Prepare your canner jars and lids as we talk about in our intro to canning post.

The uglies are what most tomato farmers sell for dirt cheap they are ugly misshapen tomatoes that are perfect for salsa making. In a large stockpot cook tomatoes uncovered over medium heat 20 minutes. If youd rather keep your salsa mild reducing to a 12 cup of jalapenos should work nicely while still giving your salsa a lot of flavor.

Im writing this recipe as one to be canned but you dont need to. Grab a bucket of uglies and make salsa. There are lots of other details and notes down below in the homemade salsa recipe and the step by step guide so make sure to read thoroughly and feel free to ask any questions in the comments.

Just with suggestions as to which ingredients to use in the ratios they suggest.