Cathy's Salsa for Canning

 cattmichelle
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
5
hr.
Servings

10 pints

What You Need

Showing deals in Englewood, CO 80111
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 1. In large cannery pot; boil large ripe tomatoes. Remove skins of tomatoes and shred in food processor. Strain shredded tomatoes to remove juice (may keep juice to bottle up as well).
  • 2. Remove seeds from bell peppers and banana peppers. Shred the peppers through a food processor.
  • 3. Mix all ingredients into large canary pot and simmer on low 2-4 hours to boil off liquid. (Do not speed up this process by increasing heat-you will burn the salsa!)
  • 4. Clean and sanitize 10 pint jars. Fill jars with salsa. Boil canning lids in hot water to soften rubber seal. Place lids on filled jars and tighten with canning rings. Place sealed jars into a hot water bath for about 10 minutes. Remove jars and wait till jars make a popping sound to make sure seal is good for long storage.

Notes

This is a mild sauce. To make hotter add more red pepper flakes or jalapenos.

Ratings & Reviews

Rate this Recipe

Leave a Review

418121