Recipe For Salsa That You Can Can

34 c chopped cilantro.

Corn salsa buy. Here is a short glossary of basic canning terms. Classic canned salsa recipe. Here is how to can salsa.

Sterilize the jars and lids in boiling water for at least 5 minutes. 19 lbs fresh tomatoes. In addition to harvesting a few tomatoes and peppers from my son in laws tomato and pepper plants ill continue to draw on my freezer stash of.

Make sure to grab your free printable canning labels at the end of this post. 12 c red wine vinegar. The steps arent complicated but all of them are equally important.

You can use any type of onion in this salsa recipe including red yellow white or a mixture of all three. Pack salsa into hot sterilized jars filling to within 14 inch of the top. Recipe courtesy of old world garden farms.

You can even make salsa with green tomatoes but for today we will be canning the following delicious salsa recipe. 3 large red onions. I make about 40 containers when tomatoes are ripe in the garden.

You can substitute any kind of pepper for another. 3 large green peppers. This recipe yields about 8 pints of salsa but this can vary depending on the water content of your tomatoes and how thick or thin you make your salsa.

Now use a canning funnel so you dont get salsa all over the rims of your jars and fill the hot jars leaving a 12 inch headspace. Carefully remove the jars from the canner and pour the water back in. A metal threaded screw band used with a lid to form a two piece cap.

I make this salsa recipe for canning every summer and it is simply the best. Store sealed jars on cool dark shelf for up to 12 months. For canning you can also reduce the amount of peppers but never increase.

The recipe says you can keep it frozen for 3 months but you can actually keep it for a lot longer. Scale 1x 2x 3x ingredients. For more information on safely canning and for tested recipes check out the national center for home food processing website.

Vinegar is required to safely can the salsa. Best salsa and so good to have all year long. Adding more peppers will make the salsa less acidic and increases risk of botulism.

Maintain the total amount of onions called for in the recipe to keep the salsa safe for canning. How to can salsa. The vinegar in this salsa canning recipe is mandatory in order to make this recipe safe for.

Once you have the texture of salsa you like to enjoy transfer it to your jars before canning. Ive shared this recipe with many people and they all rave about it. Heres where you might need a notebook and pencil or simply print the recipe below.

If you prefer hotter salsa keep do not remove the ribs or seeds of the hot peppers.