It’s canning season! And no canning season would be completely without your favorite homemade canned salsa. Well you’re in luck because I’ve got it right here! Check it out.
This recipe is literally to die for. It has the perfect combination of spicy and fresh ingredients. You’ll be devouring this salsa all year long. It’s not too difficult as well. So let’s get started!
Print your homemade canned salsa recipe
Let’s not waste any time here. Click on the link below to print your own copy of this delicious salsa recipe:
Supplies you’ll need for salsa
If you’ve never made homemade canned salsa before, it’s really not hard. It just takes a little bit of time. Aside from the ingredients above, you’ll need the following supplies:
My sister-in-law uses a blender instead of a processor to chop up her food. But regardless, it’s much easier to have a machine chop up your tomatoes, onions and peppers instead of you.
Salsa tips and tricks
So, I don’t need to explain how to make this salsa. It’s basically all explained in the recipe. However, here are some tips and tricks to make the entire process easier for you:
- Dump your tomatoes in boiling water for a few minutes to make the skin easier to peel.
- Use large Roma tomatoes for a thicker salsa
- If you like a runnier salsa, process your tomatoes through a Victorio Strainer
- If you’ve never water bath canned before, here’s instructions.
- For a hot salsa, use 40 or more chopped jalepenos. Medium salsa, use 20 jalepenos. For mild salsa, use 10 jalepenos.
- Don’t forget to stir the salsa occasionally while it is simmering so the bottom doesn’t burn.
- Minimize watery eyes. Use onion goggles when cutting onions.
- Prepare and cook salsa outside using a Camp Chef Double Burner Stove. It keeps your house nice and cool and easier clean up.
How did you salsa turn out? I’d love to know. Leave your response in the comments below. Check out this video of how I made my salsa.
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