The Best Canning Salsa Food

THE BEST CANNING SALSA

Ingredients:

• 30 tomatoes, peeled and chopped
• 10 cups chopped onions
• 2 cups vinegar
• 2 (8 ounce) cans tomato paste
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• 4 banana peppers, chopped
• ½ cup white sugar, or more to taste
• 10 cloves garlic, chopped
• 8 teaspoons pickling salt
• 2 teaspoons ground black pepper
• ½ bunch fresh cilantro, chopped
• 17 (1 pint) canning jars with lids and rings

Steps:

• Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

ZESTY SALSA FOR CANNING

Ingredients:

• 10 cups roughly chopped tomatoes
• 5 cups chopped and seeded bell peppers
• 5 cups chopped onions
• 2 1/2 cups hot peppers, chopped, seeded
• 1 1/4 cups cider vinegar
• 3 garlic cloves, minced
• 2 tablespoons cilantro, minced
• 3 teaspoons salt
• 1 (6 ounce) can tomato paste

Steps:

• Combine all ingredients except tomato paste in large sauce pot.
• Simmer until desired thickness.
• Stir in tomato paste.
• Ladle hot salsa into hot jars leaving 1/4 inch head-space.
• Process 15 minutes in a hot water bath.
• Note: use more hot peppers for a very hot salsa or less for mild.
• It depends on how hot your peppers are and how hot you like your salsa.
• I never get close to 2 1/2 cups for our mild salsa.

BEST CANNING SALSA

Ingredients:

• 16 cups tomatoes, peeled and quartered
• 6 cups onions, chopped
• 2 cups jalapenos, chopped
• 2 1/2 cups white vinegar
• 1 cup sugar
• 2 cups red chili peppers, chopped (optional for hot salsa)
• 1/2 cup pickling salt
• 1 tablespoon garlic powder
• 2 teaspoons chili powder
• 2 teaspoons black pepper
• 2 tablespoons cumin seeds
• 2 (15 ounce) cans tomato paste
• 1/2 bunch cilantro, chopped

Steps:

• Blend all ingredients except cilantro and cook for 2 hours, uncovered.
• Sterilize canning jars.
• Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
• Water bath the jars for 15 minutes.