1/1 Photo of Easy Homemade Salsa for Canning
1 hr 5 mins
Munchkin Mama's Note:
This is a nice recipe to use if you are new to canning. I received this recipe at my bridal shower. I've tried lots of salsa recipes and this one is the one I always return to. I also like the fact that it uses basic ingredients... nothing too hard-to-find. You can use your favorite canning method for this. Following the instructions on the box of jars is always a good place to start. It looks like a lot of instructions below, but it really isnt- I just want to make it as easy as possible for a beginner.
My Private Note
Units: US | Metric
- 4 quarts tomatoes, thickly chopped
- 1 cup onion, chopped
- 1 cup green pepper, seeded and chopped
- 1 cup banana pepper, seeded and chopped (or you can double the green peppers, or use any other kind of sweet pepper)
- 1 cup jalapeno pepper, chopped (use 2 cups for hot)
- 1 cup vinegar
- 3 tablespoons canning salt (I use Morton brand canning and pickling salt)
- 1/4 cup sugar (use up to 1/2 cup if you like very sweet salsa)
- 2 tablespoons dried oregano
- 8 tablespoons cornstarch
- 8 tablespoons warm water
- 1A note about peppers: Remember to use caution and always use gloves while handling. I always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.
- 2A note about tomatoes: you do not have to peel them, but most people prefer doing so. To quickly and easily peel them: give them a quick rinse to wash them off. Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. Remove with a slotted spoon into a large bowl of very cold ice water. Now you can easily remove the peel and the core. I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
- 3To make salsa: Put all ingredients EXCEPT cornstarch and water into a large stock pot. Bring to a boil, stirring occasionally. Boil over low heat for 10 minutes.
- 4Mix together the cornstarch and warm water in a small bowl. Make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.
- 5Add the corn starch liquid to the big pot of salsa, stirring while pouring.
- 6Boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.
- 7Pour into prepared canning jars, leaving about 1" for head space. Seal according to your favorite method.
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Nutritional Facts for Easy Homemade Salsa for Canning
Serving Size: 1 (3933 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 293.6
- Calories from Fat 17
- Total Fat 1.9 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 5278.3 mg
- Total Carbohydrate 65.0 g
- Dietary Fiber 12.3 g
- Sugars 35.5 g
- Protein 8.0 g