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Salsa to Can

Print Recipe
Servings 7 quarts

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)

Instructions
 

  • Mix all together in a large, heavy bottom pot
  • 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...

  • If you feel your salsa remains too thin you can thicken it: 5 TBS clearjel, Thermflo, or Permaflow, dissolved in 1 cup cool water.
  • 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...

  • Ladle into clean jars.
  • 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