Fresh Salsa Recipes
Glenn’s Favorite Salsa (Traditional Water Bath Canning Recipe)
A fresh and zesty salsa right from the garden. This is easy to make and taste oh so good on a cold winter evening. This recipe will make 6 pints but you can adjust to make as much or little as you like.
Ingredients
10 cups of fresh tomatoes peeled,cored,seeded and chopped (6lbs)
5 cups mild green chile peppers seeded and chopped (2lbs)
5 cups white onions chopped ( about 5 medium onions )
2 1/2 cups seeded and chopped hot peppers (1lb)
3 cloves of minced garlic
2 tablespoons of freshly chopped cilantro
3 teaspoons of canning salt
1 1/4 cups of white vinegar
Preparation
Combine all the ingredients in a large stainless steel pot and bring to a boil. Reduce hit and simmer for 15 minutes. Ladle hot salsa into pint jars leaving 1/4 inch head space. Place lid and band then process in a boiling water bath canner for 20 minutes. Be sure there is an inch of water covering tops of jars. Remove from canner and let cool for 24 hours. Remove bands ,check lids, then store. If any lids did not seal you may reprocess them or refrigerate and use with in two weeks.
Incoming search terms:
- tips on canning fresh salsa from the garden
- canning fresh salsa