Optional: add 1-2 12-oz cans of tomato paste for a thicker salsa
Instructions
Combine all ingredients in a large stock pot. Bring to a boil, reduce heat, and simmer for 30 minutes. Stir occasionally.
While salsa is cooking, fill a canning pot with water, set the lid in place, and heat on high heat until just boiling.
Ladle hot salsa into pint size jars, leaving about 1/2" head space. A canning funnel makes this easy.
Wipe jar rims to remove any salsa that may have spilled. A clean rim is essential to a good seal.
Set jar lids in place. Screw bands on finger tight.
Use a jar lifter to gently submerge jars into hot water in canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and set the timer.
Process for 15 minutes, 0-1,000 feet altitude; 20 minutes, 1,001-6,000 feet altitude; 25 minutes, above 6,000 feet.
Video
Notes
Makes 7-9 pintsNote: If your tomatoes are really juicy ones, squeeze out some of the juice before processing to avoid a thin salsa. The texture of the salsa when it first goes in the pot is essentially what the texture will be in the jar. If you're not happy with it, strain some of the juice off until you are. This recipe for salsa for canning is adapted from one that I found years ago on NMSU's College of Agriculture & Home Economics site, that as far as I can tell is no longer available online.If you have an abundance of garden fresh tomatoes, hot peppers, and onions, but don't want to delve into home canning, be sure to try my easy five-ingredient fresh salsa recipe! (And if you have green tomatoes aplenty, this chow chow recipe is a great way to utilize those!)