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Homemade Canned Salsa

One of my husband’s favorite foods is salsa. Give him a bag of chips and a jar of really spicy salsa, and he is happy! Our garden is full of tomatoes this time of year and at least half of them will be made into salsa. I plan to can around 60 pints of salsa this year, knowing that it will still be the first item that will run out in my canning pantry. Maybe we’ll make it to January this year!

Through some trial and error, as well as modifying several recipes to fit what we like, I finally came up with this recipe. It has become our favorite!

An American Homestead Salsa

Yield: makes 6 pint jars

8 cups tomatoes (peeled and chopped with juice removed)
2 cups onions (finely chopped)
2 cups sweet peppers (finely chopped)
1 cup chopped jalapeno peppers (more or less to your liking)
1 head of garlic (peeled and chopped)
1/4 cup chopped papalo leaves or 2 tsp. dried cilantro
2 tsp. cumin
2 tsp. black pepper
2 Tbs. salt
1/3 cup white vinegar
12 oz. tomato paste

Combine all ingredients in a large stockpot. Bring to a boil and simmer between 15 and 30 minutes. Depending on the amount of juice you still have in your tomatoes, this may take a shorter or longer time. You want the salsa to cook and some of the liquid to evaporate so that it is a good salsa consistency.

Using a ladle and canning funnel, pour the hot salsa into pint jars, leaving about 1 inch of head space. Wipe the rims of the jars and cover with new lids. Screw on the bands and tighten.

Process your jars in a pressure canner for 15 minutes at the appropriate pressure for your altitude.

I can my salsa in my All American Canner over a wood fire. You can watch my salsa making day here.

About JaimieB

Jaimie lives with her husband on their off-grid homestead known online as An American Homestead. They live with their two sons and her parents Tim and Joann on 50 acres located deep in the American Ozark Mountains.

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4 comments

  1. I love your website and videos. The salsa recipe looks great. But wanted to ask why you pressure can it? It only requires water bath canning for 15 or so minutes. Just curious. I know there is more than one way to skin a cat!

  2. Thanks for sharing your salsa making Jamie. I have been making salsa for years and give jars away for Christmas. My trick for thickening the salsa is to add my dehydrated tomatoes which I have ground into powder. It makes a lovely thick, rich salsa.

  3. I have learned so much watching your videos. i have always collected homestead books but you all are my new roles models. and im 63 years old.

  4. For everyone who is asking why Jaime is pressure canning her salsa:
    In order to can salsa safely, you have to follow strict recipes and directions. That’s because salsa contains both acid vegetables (tomatoes) and non-acid vegetables (onions and peppers). The balance of acid has to be high enough for it to be safe to do waterbath canning. But if you can’t be bothered with all that and want to make salsa your own way, so that it tastes the way you like, then you can’t waterbath can the salsa. BUT when you pressure can, you don’t have to worry about acid levels or measure or any of that tedious stuff. When you pressure can your own custom mixtures, you can be safe by simply figuring out which vegetable in your mixture requires the longest processing time, and then use that time.

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