I have always loved salsa, especially when it is my own fresh homemade salsa! I have been using this easy fresh homemade salsa canning recipe for about 15 years now and just love it. Yep it really is that good!
Whether you have your own home grown tomatoes or have picked some up at local gardens, this fresh homemade salsa recipe is a must for canning up those tomatoes and enjoying for later.
The great thing about this homemade salsa is that you can totally adjust it to your own tastes. It calls for oregano which I love because I don’t care for the cilantro taste but you can substitute it for the cilantro. You can add more of the hot peppers if you like more heat to your salsa. I do two batches every year because my husband likes his salsa on the milder side while my son and I like ours on the hotter spicier side.
This recipe is easy and tastes very fresh and yummy. Make sure you give it a try to add to your collections!
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Fresh Homemade Salsa Canning Recipe
Fresh Homemade Salsa Canning Recipe Ingredients:
- 10-12 cups blanched and cut up tomatoes
- 4 red peppers
- 3 green peppers
- 3 yellow peppers
- 5 yellow hot peppers
- 5 jalenpanoes
- 5 onions
- 1-2 heads of garlic
- 2 1/2 tbsp. fresh oregano
- 2 tbsp. non iodized salt
- 3 tbsp. paprika
- 3 tbsp. sugar
- 3/4 cup white vinegar
*If you find that your salsa is too runny then you can add a small can of tomato paste.
Fresh Homemade Salsa Canning Recipe Directions:
- Blanch and peel the skins off of your tomatoes and cut up. Place into a large pot.
- Cut peppers and onions into big chunks and place place into food processor for cutting up to desired size. Dump into tomatoes.
- Add all other ingredients to tomatoes.
- Mix up well and bring to a boil. Stir often so that the bottom doesn’t stick and burn. Turn down to a simmer and simmer for 45 minutes or until desired thickness has been reached.
- Fill sterilized hot pint sized canning jars to 1/2 inch from the top. Wipe the rim clean from any debris and place a snap lid and ring on.
- Process in a water bath canner for 15 minutes.
- Remove the jars from the canner and let cool down. Check to make sure all jars have sealed by pressing on the center of the snap lid. If a snap lid goes up and down it means it hasn’t sealed and will have to be refrigerated.
- Label and date your salsa.
Easy Fresh Homemade Salsa For Canning Pictures
Homemade Salsa Going Into Canning Jars To Be Processed
Tools you will need to make your easy fresh homemade salsa recipe!
Ball Mason PINT Jars Wide-Mouth Can or Freeze with Lids and Bands, Set of 12, Dissolvable Labels – (Set Of 60)
Farberware Classic Series Stainless Steel 12-Quart Covered StockpotCuisinart DLC-10SY Pro Classic 7-Cup Food Processor, WhiteGranite Ware Canning Set, 8-Piece, Black
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I'm Tammy, a Canadian zone 3 gardener, harvester, preserver and homesteader. Welcome to my blog!
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