Homemade Canned Salsa
Easy and so fun, this homemade canned salsa recipe is perfect for preserving those extra peppers and tomatoes from the garden.
Equipment
- 1 pan
- 1 blender
- 1 knife
- 1 cutting board
Ingredients
- 8 cups tomatoes
- 1 ½ cups onions
- 1 ½ cups green pepper
- ½ cup jalapeño
- 6 cloves garlic
- 1 tablespoon canning salt
- ¼ cup sugar
- ⅓ cup vinegar
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 can tomato paste
- 1 can tomato sauce
- 1 bunch fresh parsley
Instructions
- On a cutting board, chop the tomatoes and the pepper into small pieces. Place them in a big saute or sauce pan.8 cups tomatoes, 1 ½ cups green pepper, ½ cup jalapeño
- Add the garlic, onion and parsley into a hand blender and process then until you get the desired size chunks. Pour the mixture in the same pan.1 ½ cups onions, 6 cloves garlic, 1 bunch fresh parsley
- Add the remaining ingredients in the pan and cook at a low simmer for 20 minutes, stirring from time to time.1 tablespoon canning salt, ¼ cup sugar, ⅓ cup vinegar, 1 teaspoon cumin, 1 teaspoon black pepper, 1 can tomato paste, 1 can tomato sauce
- Pour the mixture into small jars and close them tightly.
- To seal the jars, place the jars in a pot filled ¾ with boiling water. Leave them to simmer for 20 minutes to seal.
Video
Nutrition
Serving: 1gCalories: 315kcalCarbohydrates: 71gProtein: 12gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 4265mgPotassium: 2632mgFiber: 15gSugar: 48gVitamin A: 7431IUVitamin C: 178mgCalcium: 172mgIron: 8mg
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