Canning Salsa: Hot Tomato and Pepper Sauce

By The United States Department Of Agriculture
Published on May 16, 2013
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Don’t pay 5 dollars for a jar of salsa when learning how to make your own salsa is so easy! This recipe gives you the ingredients and shows you how to can salsa. Stop spending money, the salsa party is already in your garden.
Don’t pay 5 dollars for a jar of salsa when learning how to make your own salsa is so easy! This recipe gives you the ingredients and shows you how to can salsa. Stop spending money, the salsa party is already in your garden.
2 / 2

Coarsely chop tomatoes and combine them with chopped peppers, onions, and remaining ingredients in a large saucepan.
Coarsely chop tomatoes and combine them with chopped peppers, onions, and remaining ingredients in a large saucepan.

Tomatoes and chile peppers are always easy to use after harvest season. But with the short shelf-life of these crops, finding alternative ways to use an abundant harvest is a must. Try this salsa recipe to make use of a tomato and chile surplus from your garden. Canning salsa is a smart way to preserve your crops, it also loads your kitchen with possibilities. Add to eggs, burgers, rice, pasta, chips — and much more — to load your dishes with flavor. This excerpt from the USDA Complete Guide to Home Canning, explains the hot pack process for canning salsa. Try this and our other canning resources to help you stock up after each harvest.

The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can salsa.

Canning Salsa With Hot Chiles

5 lbs tomatoes
2 lbs chile peppers
1 lb onions
1 cup vinegar (5 percent)
3 tsp salt
1/2 tsp pepper

Yield: 6 to 8 pints

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