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Fresh Garden Salsa for Canning

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
815 min
SERVINGS
272 servings
Snack
Fresh Garden Salsa for Canning
Ingredients
  • 30 medium tomatoes, peeled and chopped
  • 10 cups chopped onions
  • 2 cups vinegar
  • 2 (8 ounce) cans tomato paste
  • 1/2 cup white sugar, or more to taste
  • 2 medium green bell peppers, chopped
  • 2 medium red bell peppers, chopped
  • 4 banana peppers, chopped
  • 10 cloves garlic, chopped
  • 8 teaspoons pickling salt
  • 2 teaspoons ground black pepper
  • 1/2 bunch fresh cilantro, chopped
Instructions
1
Here's the rewritten recipe:
2
Gather all necessary ingredients and materials.
3
Combine chopped tomatoes, sautéed onions, a splash of vinegar, concentrated tomato paste, granulated sugar, sliced bell peppers, banana peppers, minced garlic, a pinch of pickling salt, and ground black pepper in a large cooking vessel over medium heat. Bring to a rolling boil, then reduce the heat to low and let it simmer for 30 minutes.
4
As you prepare the salsa, inspect a batch of 17 pint-sized jars for any signs of damage or wear. Discard any defective jars and set them aside. Submerge the remaining jars in simmering water until they're ready to be filled.
5
Clean and sanitize unused lids and rings by washing them in warm soapy water.
6
Once the salsa is ready, remove it from the heat source and stir in some chopped cilantro.
7
Fill hot, sterilized jars with the salsa, leaving about 1/4 inch of space at the top. Use a utensil to gently remove any air bubbles that may have formed inside the jars. Wipe the rims with a damp paper towel to remove any residue.
8
Place new lids on top of the jars and screw them on tightly.
9
To ensure the jars are properly sealed, place a rack in the bottom of a large cooking vessel and fill it halfway with water. Bring the water to a boil.
10
Use a utensil holder to carefully lower the jars into the boiling water, leaving about 2 inches of space between each jar.
11
Pour more boiling water over the jars to cover them by at least 1 inch. Bring the water back to a rolling boil, cover it, and let it process for 35 minutes.
12
Once the processing time is up, remove the jars from the stockpot and place them on a cloth-covered or wood surface with several inches of space between each jar. Let the jars rest for 12 to 24 hours.
13
Press the center of each lid gently with your finger to ensure it doesn't move up or down. Store the sealed jars in a cool, dark area.