Salsa for Canning

READY IN: 5hrs
Recipe by Lavender Lynn

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.

Top Review by katie in the UP

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!!

Ingredients Nutrition

Directions

  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. Chop up all veges except tomatoes in a food processor and put into large pan with tomatoes.
  3. Add the vinegar, brown sugar, and salt.
  4. Simmer over low heat for 3-4 hours until reach desired consistency.
  5. Stir often to keep from sticking and burning to bottom of pan.
  6. Can in pint sized jars by water bath method. Check your current canning instructions for length of time in water bath.

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