Best Canning Salsa
Ingredients
- 16 cups tomatoes, peeled and quartered ⓘ
- 6 cups onions, chopped ⓘ
- 2 cups jalapenos, chopped ⓘ
- 2 1/2 cups white vinegar ⓘ
- 1 cup sugar ⓘ
- 2 cups red chili peppers, chopped (optional for hot salsa)
- 1/2 cup pickling salt ⓘ
- 1 tablespoon garlic powder ⓘ
- 2 teaspoons chili powder ⓘ
- 2 teaspoons black pepper
- 2 tablespoons cumin seeds ⓘ
- 2 (15 ounce) cans tomato paste ⓘ
- 1/2 bunch cilantro, chopped
Instructions
- Blend all ingredients except cilantro and cook for 2 hours, uncovered.
- Sterilize canning jars.
- Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
- Water bath the jars for 15 minutes.
Nutrition & Diet Analysis (per serving)
419
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).