Canning Salsa - Step by step with Photos

[scotty]

Salsa

5lbs Roma Tomatoes (or enough to fill your cook pot)
1 Bunch Green Onions
1 Large Yellow Onion
1 Large White Onion
10 Jalapeno Peppers, add a couple of Habaneros if you like it hot! Ghost peppers if you like living on the edge!
4 Garlic Cloves
1/2 cup Vinegar
1 Tbsp. Lime juice
1 Tbsp. Lemon juice
1 Bunch Cilantro
2 Tbsp. Salt
2 Tbsp. Sugar

The Ingredients.


Boil your jars to sterilize them.


Roma Tomatoes (I used a lot more than this)


Coarsely chopped


Just pulse the tomatoes to keep them chunky. Don't try to do too many at once.


Fill the pot. Drain off some juice to make it thicker.


Just use the tops of the Cilantro


Onions. I used a yellow and some green onions, too.


Finely process your Cilantro and Onions.


You need some heat! Jalapenos, Serranos, Habaneros, and Ghost Peppers here.


Gloves are needed!


I like lots of Garlic, too.


Process your peppers and garlic finely as well.


Add salt, sugar, lemon and lime juice, and vinegar. Mix well. Bring to a boil and then simmer for 10 minutes. Heat your lids in a pot of water. Don't boil them though.


Ladle salsa into hot jars.


Cap them.


Bring the water to a boil.


Set your timer for 15 minutes.


Listen for the "PING"!

[geauxgruene]

You're a class act for spending the time to help folks like this. Thanks Scott.

[scotty]

You're a class act for spending the time to help folks like this. Thanks Scott.

You're welcome! I've made this so many times this season, I can knock out a batch in about an hour and a half.

[bughunter]

i just had about half the jar scott, very tasty, my tongue is on fire, but very tasty. thanks for the help today.

[Joe H]

Not to dispute but I was always taught 30 minute water bath for tomato.pints...ball canning book states 30 also. Looks really good.

[icetrauma]

Living on the edge with the ghost chili's. Recipe looks good. Have you added some ancho's for a little smokey goodness.

[Martin]

Very helpful indeed! Thank you for taking the time to post pics!

[Sippy]

Trying this but myself and canning are not working out. Ill be putting it in the fridge and eating it soon!

[Outback77]

Going to try it out this weekend

[VZWSlave]

Gonna have to try this real soon! Thanks for the step-by-step.

[Sippy]

My mom and tiffany give it the thumbs up, i have to wait until its cold Smells great!

[GR5]

Ball books change from year to year. Todays book states 45 minutes for maters. 25 year old book was 10 minutes. There scared someone will get sick

[scotty]

Ball books change from year to year. Todays book states 45 minutes for maters. 25 year old book was 10 minutes. There scared someone will get sick

I have always done 15 minutes. Never had a problem. It doesn't last a year though. I made 5 batches of 12 pints each this year. 11 pints are gone already.

But if the lids pops up. Don't eat it.

[Jaybo31]

So do you boil for 15 or bring it to a boil then kill it and cover for 15?

[ground level]

Great instructions and photos, looks like a really good recipe! Couldn't have come at a better time with tons of tomatoes and peppers ripening!

Nice going!