Canning Salsa: Hot Tomato and Pepper Sauce

Save your extra tomatoes and chile peppers this year with this home-canned salsa recipe. Canning salsa will give you a great on-hand appetizer for unexpected guests or before-meal snacks.


| May 1, 2013


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

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

darmyman
7/8/2013 8:33:57 AM

19 tomato plants in the garden this year due to my wife creating a new salsa recipe and using baking method of canning instead of water bath last year. Salsa was so good it was gone by Christmas, hoping it will last a bit longer this year with more tomato and pepper plants in ground.






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