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    You are in: Home / Recipes / Fresh Homemade Salsa for Canning Recipe
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    Fresh Homemade Salsa for Canning

    Fresh Homemade Salsa for Canning. Photo by Chef #1803147883

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    2 hrs

    45 mins

    KKleinRN's Note:

    A unique blend of peppers, onions and cilantro give this homemade pico de gallo type salsa it's deliciously fresh taste. Serve fresh or bottle to preserve.

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    Units: US | Metric


    1. 1
      Wash all jars, lids etc in the dishwasher.
    2. 2
      Always wear gloves while preparing salsa!
    3. 3
      Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins. Peel and chop all tomatoes, drain excess juices off in a strainer or colander before adding to extra large bowl. (I half or quarter the tomatoes, then process briefly in a food processor before draining off juices, I like the tomatoes kind of chunky).
    4. 4
      Dice or cube all onions and peppers into the same bowl. Add chopped cilantro. (I do all the onions, peppers and cilantro in a food processor - I keep them kind of chunky also).
    5. 5
      Once all the vegies are in the bowl, stir in the lemon juice, garlic powder, salt and pepper.
    6. 6
      Taste to see if it is as hot as you would like it - if not add 1-2 more hot peppers tasting after each addition. Keep in mind as it sits for a while it will get a little bit hotter.
    7. 7
      Fill jars leaving about 3/4 inch at the top. Wipe off tops of the jars before putting lids on. Screw lids tight then turn back about 1/4 turn.
    8. 8
      Process in steam canner (not pressure cooker / steamer) or boiling water bath for 15 minutes.
    9. 9
      Cool jars.
    10. 10
      Before storing, test each jar to be sure it has sealed by pressing down on lid, it should not move.

    Ratings & Reviews:

    • on August 30, 2010

      very good salsa. Do not put tomatoes in cuisinart. they get too chopped up. I like my salsa a little thicker, so I will drain some liquid when using. otherwise good.

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    • on September 19, 2009


      My husband had never canned until now. This Salsa recipe was excellent. Just the right amount of peppers for heat. We omit the salt for heart reasons. This is excellent. Great flavor.

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    • on September 18, 2014


      Simple ingredients, easy to make and VERY flavorful! We used heirloom tomatoes from our garden (Bloody Butchers, Marglobes and a few Mortgage Lifters). Also used lemon and lime juice instead of just lemon juice otherwise we followed the recipe as given. We made a little more than 7 pints (canned) and also had a bit left over to enjoy fresh. <br/><br/>We hand chopped everything because we like our salsa a bit more chunky than you'd get with the food processor. Also recommend using a slotted spoon to drain off the extra liquid when putting it in jars for canning. <br/><br/>Thanks for sharing the recipe. Just goes to show you that delicious food doesn't have to be complicated . We'll definitely make more before the end of the gardening season!

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    Read All Reviews (6)


    Nutritional Facts for Fresh Homemade Salsa for Canning

    Serving Size: 1 (5674 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 85.7
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 1324.8 mg
    Total Carbohydrate 19.0 g
    Dietary Fiber 4.9 g
    Sugars 10.9 g
    Protein 3.3 g

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