SALSA FOR CANNING 
25 or 26 lbs. tomatoes, peeled and chopped
1 cluster garlic, peeled and chopped
2 bunches celery, chopped
6 large bell peppers, chopped
9 large onions, chopped
2 bunches cilantro, chopped
Jalapenos to taste
1/2 cup salt
2-3 cups white vinegar
2 tbsp. oregano

Put all ingredients in an stainless steel stockpot (avoid enamel!) and heat through, stirring often.

Process in a boiling water bath canner for 15 minutes pints and quarts (hot pack). For cold pack, process 50 minutes.

Yields about 4 1/4 gallons salsa (17 quarts or 34 pints).

recipe reviews
Salsa for Canning
 #45395
 Twilight (North Carolina) says:
This is a WONDERFUL salsa recipe! I did slightly modify by leaving out the celery and oregano and using 3 habanero peppers rather than the Jalapenos - we like it hot! Just found out my quart jar of this salsa won a Blue ribbon at the County Fair! Told you it was a good recipe!
   #107327
 Richard (Ontario) says:
i also put the greens of 3 onions in my salsa for additional flavor instead of the cilantro. There is no stricked cooking directions so i cooked mine for 2.5 hrs after it came to a hard boil, and omitted the boiling water bath
 #108673
 Sally (Illinois) says:
Thank you for the basic info for ingredients. I too tweeked a lot but we all have to start some where and I started with yours. I used grape tomatoes, celery seed and left out the cilantro and used boomer peppers. Yummy! II had to modify everything so I made up my own recipe. Thank you again!!
   #157160
 Jessi (United States) says:
The recipe is VERY tasty, however the amount yielded is no where near what it says. I followed to the letter with ADDED veggies and only got 20 pints, not the 34 it said.
   #190263
 Caroline Crain (North Carolina) says:
Used this recipe last year. It was a HIT!!! Making it today and I find it to be a simple recipe with just the right ingredients.

 

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