Delicious Tomato Salsa (Recipe for Canning)

Recipe by WJKing
YIELD: 10 pints


  • 14
    cups roma tomatoes, chopped (you can substitute 'standard' tomatoes, but they will be juicier)
  • 3
    cups onions, chopped
  • 12
    cup jalapeno pepper (chopped or minced)
  • 1
    cup green pepper, chopped
  • 12
    cup vinegar
  • 12
  • 3
    tablespoons salt
  • 1
    tablespoon chili powder
  • 1
    tablespoon garlic powder
  • 1 12
    teaspoons cumin
  • 5
    tablespoons Clear Jel, that will not break down in high heat during processing. don't substitute (Clear Jel is a modified food starch (powdered form)
  • 5
    garlic cloves, peeled and minced (optional)


  • Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
  • Dip in cold water, slip off skins, and remove cores.
  • Chop all the vegetables and place them into a large saucepan.
  • Stir in next six ingredients.
  • Mix ClearJel with a little water until smooth; add slowly to chopped vegetables.
  • Heat to boil and simmer 10 minutes.
  • Fill jars, leaving 1/2-inch headspace.
  • Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.