Making and Canning Salsa
Here is the recipe for canned salsa we have been using for years. It is a proven winner!
Canned Salsa
Thanks to Gretchen and Davis for sharing this recipe.
Saute to caramelize:
Hot pack and boiling water bath for 15 minutes (add 5 minutes for each 1000' elevation). Makes about 10 pints.
Canned Salsa
Thanks to Gretchen and Davis for sharing this recipe.
Saute to caramelize:
- 6 cups chopped onions
- 1/2 cup oil
- 4 jalapeno peppers, minced
- 12 cloves garlic, minced
- 3/4 cup cilantro, minced
- 1 gallon red tomatoes, chopped
- 4-6 cups green tomatoes or tomatillos, chopped
- 2 Tablespoons salt
- 2 Tablespoons cumin
- 2 teaspoons pepper
- 1 teaspoon chili powder
- 1 cup cider vinegar
Hot pack and boiling water bath for 15 minutes (add 5 minutes for each 1000' elevation). Makes about 10 pints.