Salsa Recipe For Canning

Canning salsa is a fantastic way to preserve tomatoes.

This Mexican chunky salsa recipe for canning is adapted from the classic Ball recipe and is easy to make mild or hot.

INGREDIENTS

- Diced, cored peeled tomatoes - Diced seeded green bell peppers - Diced white onion - Diced seeded jalapeños - Garlic, minced - Chopped fresh cilantro - Salt  - Apple cider vinegar - Hot pepper sauce

INSTRUCTIONS

Prepare the water bath canner, jars, and lids and keep them warm. I run mine through a hot dishwasher rinse as I prepare the salsa.

1:

Stir together the diced tomatoes, peppers, onions, jalapeños, garlic, cilantro, salt, and vinegar in a large stainless steel saucepan.

2:

Set over high heat and stir until the tomatoes begin to release some juices and the salsa comes to a boil.

3:

Remove from the heat or turn down to very low just to keep warm. Spoon the hot salsa into the hot jars, leaving ½ inch headspace. Wipe the rim clean.

4:

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