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Salsa to Can

Print Recipe
Servings: 7 quarts
Ingredients Method Notes

Ingredients
  

  • 14 cups fine chopped tomatoes, strained well (no need to peel or remove seeds)
  • 3 cups fine chopped onion
  • ½ cup chopped jalapeño peppers (remove seeds for mild salsas, include seeds for hotter salsa)
  • 1 cup chopped bell peppers
  • 3 cloves garlic
  • ½ cup apple cider vinegar
  • ½ cup chopped cilantro
  • 3 tbs salt
  • 1 tbs chili powder
  • 2 tsp cumin
  • 1-2 tbs granulated sugar (optional)

Method
 

  1. Mix all together in a large, heavy bottom pot
  2. Simmer together uncovered (a fast simmer) until salsa starts to thicken and liquid is evaporated. 30-45 minutes, depending on how juicy your tomatoes were or how well you strained them.
If you feel your salsa remains too thin...
  1. If you feel your salsa remains too thin you can thicken it: 5 TBS clearjel, Thermflo, or Permaflow, dissolved in 1 cup cool water.
  2. Mix the clearjel and water until smooth and add it to your boiling salsa and stir until incorporated and boil for another 5 minutes.
Once your salsa is at your desired thickness...
  1. Ladle into clean jars.
  2. Water bath for 10 minutes, always remove the rings before storing your filled jars.

Notes

How to video on our YouTube channel: Homesteading with the Zimmermans