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

    Salsa for Canning. Photo by Chabear01

    1/1 Photo of Salsa for Canning

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    1 hr

    4 hrs

    Lavender Lynn's Note:

    I got this from a coworker in Idaho, Karen Skeen. We have been making this for about 16 years. Over the last couple of years, it has been a joint project of my DH and mine. We prepare all the ingredients for 3 batches on Friday night. On Saturday we cook and can 2 batches, then finish up with 1 the last batch on Sunday.

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    Serves: 35


    pint jars

    Units: US | Metric


    1. 1
      Dip tomatoes in hot water for 20 seconds then in ice cold water. Peel off skins. Cut into about 8 pcs. We then fill a quart jar full of tomatoes like for canning and then dump into large pan. We prepare 4 quarts worth for each batch.
    2. 2
      Chop up all veges except tomatoes in a food processor and put into large pan with tomatoes.
    3. 3
      Add the vinegar, brown sugar, and salt.
    4. 4
      Simmer over low heat for 3-4 hours until reach desired consistency.
    5. 5
      Stir often to keep from sticking and burning to bottom of pan.
    6. 6
      Can in pint sized jars by water bath method. Check your current canning instructions for length of time in water bath.

    Browse Our Top Salsas Recipes

    Ratings & Reviews:

    • on May 08, 2010


      I was about to comment on this recipe...and realized I never reviewed it! Last summer DH and I made 4 batches of Salsa we loved it! I cleaned all the veggies and tossed them in a high oven to char a bit before putting them in the food processor (most all the skin was removed). Delicious! Thank you for posting!!

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    • on February 10, 2010


      Quick question,, How many tomatoes will equal 4 quarts? Or how many lbs will equal 4 quarts? Just wondering before I start and dont have enough tomatoes to make it.

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    • on September 02, 2009


      Made this up last night it made up 6 pints with half a pint left over which I chilled and served at lunch today to some company. The raves were ear splitting, and a pint was opened to take care of the requests for more. Needless to say, this is a keeper. I did seed the peppers, and added an extra two cloves of garlic. The next batch I make I will be adding a bit of cilantro since I believe it will be a good addition. Thank You for a wonderful recipe Lavender.

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    Nutritional Facts for Salsa for Canning

    Serving Size: 1 (115 g)

    Servings Per Recipe: 35

    Amount Per Serving
    % Daily Value
    Calories 28.8
    Calories from Fat 1
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 603.9 mg
    Total Carbohydrate 6.3 g
    Dietary Fiber 1.4 g
    Sugars 4.4 g
    Protein 1.0 g

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