Learn how to can salsa with this delicious and easy salsa recipe.
8 cups tomatoes, diced
4 cups onions, diced
1/2 cup jalapeno peppers, diced
4 teaspoons salt
1 teaspoon cumin
1/4 cup vinegar
2 cans (6 ounces each) tomato paste
Begin by washing and dicing your tomatoes. Add all 8 cups of tomatoes into a large sauce pan on the stove.
Next, peel and dice your onions. Once you have 4 cups of diced onions, add them to the pot on the stove.
Finally, chop up one or two jalapeno peppers – until you reach 1/2 cup. If you don’t want to it too spicy, don’t put the seeds or membranes in your salsa. If you like more of a kick, feel free to chop the seeds into the salsa. Add the jalapenos to the pot on the stove.
Next, add in 4 teaspoons of salt and 1 teaspoon of cumin.
Pour in 1/4 cup white vinegar.
Add in 2 cans of tomato paste and stir the salsa all together.
Turn the heat on low and simmer your salsa for 20 minutes. Stir often as it simmers.
While your salsa simmers, prepare your canning jars.
First, fill your water bath canner with hot water. Cover and bring to a simmer.
Next, gather all your Ball pint jars and wash them in hot water.
Now, you need to fill your clean jars with hot water to stay warm. This is very important because your salsa will be hot when you fill your jars. If you put hot salsa in a cold jar and submerge it in hot water, your jar will not seal properly and could very well crack.
The final thing you need to do is boil your lids and jar bands. I pour some hot water in a large glass bowl and drop my lids and jar bands in there until I am ready to use them.
Now it is time to actually can your salsa.
Dump the hot water out of your clean canning jars and put an empty jar on the counter. Place the canning funnel in the jar and fill it with hot salsa.
Fill your salsa carefully leaving 1/4 inch headway. Hint: This is marked by the top line where your lid screws on. I tend to leave closer to one inch, right where the curves begin.
Once the jar is filled, remove the funnel. Using a damp paper towel, wipe the inside and outside lip of your jar.
Remove a lid and ring from the hot water. Place the lid on top of your jar and screw on the canning ring.
Carefully place your jar of salsa into your hot water bath canner on the wire rack. Repeat the process until all your jars and / or your canner is filled.
If you are using a water bath canner, you will have a wire rack that you can lower your jars into the warm water. After you lower the wire rack to the bottom, add boiling water to your canner until there is 1 to 2 inches of water above the lids of the jars.
Cover the canner and return water to a boil. Boil for 15 minutes. Do not start counting your 15 minutes until the water is at a full and steady boil.
Turn off the burner heat. Remove water bath lid and allow jars to cool in the canner.
After 5 minutes, carefully remove the jars and place on a towel to cool. You will probably hear a popping sound as the lids seal. That is normal and a good sign that you have canned correctly.
Leave your jars to cool for 12 to 24 hours. Do not disturb them. At the end of 24 hours, press down lightly in the center of each lid to check again for a seal. If if does not give, your jar has sealed properly. At this point, tighten the bands on your jar and store your salsa.