Easy Salsa Recipe for Canning

• 24 cups chopped tomatoes
• 2 cups white vinegar
• 2 cups diced jalapeño peppers (seeds and all) (wear gloves when handling hot peppers)
• 2 cups diced bell pepper
• 2 cups diced onion
• 2 small cans tomato sauce
• 3 to 6 cloves garlic
• 1 tbsp canning salt

Bring tomatoes and vinegar to a boil. Turn down heat and simmer for 1 hour. Stir often.

Add all other ingredients and cook another 1-2 hours or more to desired consistency.

Put in hot jars. Process 15 minutes in boiling water bath. A 1/4 bunch of cilantro may be added in the second cooking.

NOTE: An optional way of thickening the product is to simmer in a crockpot with the lid off until desired thickness. This helps prevent scorching.

Yield: 10 pints

Canning Resources:

Water Bath Canning Starter Set
Ball Regular Dome Canning Jar Lids
Mrs Wages Kosher HOT Salsa Tomato Mix, Bulk, 5 oz