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Salsa for Canning

Let's get right to the good stuff, shall we?


16 cups diced tomatoes

3 green peppers, diced

3 sweet onions, diced

1 Tbsp. minced garlic

(for spicier salsa, add diced peppers of your choice)

1 Tbsp. sugar or honey

1/3 cup tomato paste

large handful of chopped parsley or cilantro

1 cup vinegar

salt and pepper to taste


  1. Dice tomatoes and set them to boil. Once boiling, reduce heat to low and simmer for 1 hour. Stir occasionally so it does not scold on the bottom.

  2. While the tomatoes simmer, dice the peppers and onions, garlic, set aside.

  3. After one hour add the diced veggies to the simmered tomatoes, stir. Add vinegar, tomato paste, salt and pepper, sugar. Add parsley and stir, letting cook 10 minutes more.

  4. Ladle into hot jars, lid and ring, and waterbath for 35 minutes. Makes 10-11 pints.

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