Homemade Canning Salsa

Homemade Canning Salsa

Ingredients

• 30 medium tomatoes, peeled and chopped
• 10 cups chopped onions
• 2 cups vinegar
• 2 (8 ounce) cans tomato paste
• ½ cup white sugar, or more to taste
• 2 medium green bell peppers, chopped
• 2 medium red bell peppers, chopped
• 4 banana peppers, chopped
• 10 cloves garlic, chopped
• 8 teaspoons pickling salt
• 2 teaspoons ground black pepper
• ½ bunch fresh cilantro, chopped

Method

1. Start by gathering all necessary ingredients for the salsa.
2. In a large stockpot, mix together chopped tomatoes, diced onions, vinegar, tomato paste, sugar, bell peppers, banana peppers, minced garlic, pickling salt, and black pepper. Heat the mixture over medium heat until it starts to boil, then reduce to medium-low and let it simmer for 30 minutes.
3. While the salsa simmers, check 17 pint-sized jars for any cracks and inspect the rings for rust. Discard any that are damaged. Keep the jars in simmering water until you’re ready to fill them. Clean the new lids and rings with warm, soapy water.
4. After simmering, take the pot off the heat and stir in freshly chopped cilantro.
5. Carefully pack the hot salsa into the sterilized jars, leaving about a 1/4 inch of space at the top. Use a clean knife or thin spatula to remove any air bubbles from the jars. Wipe the rims with a damp paper towel to ensure a clean seal. Place the lids on and screw the rings tightly.
6. Set up a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil.
7. Using a jar holder, lower the filled jars into the boiling water, ensuring there are at least 2 inches of space between each jar.
8. Add more boiling water to the pot until the jars are covered by at least 1 inch. Cover the pot and process the jars for 35 minutes at a rolling boil.
9. Once the processing time is complete, carefully remove the jars from the pot and place them on a cloth-covered or wooden surface, allowing several inches of space between each jar. Let them cool for 12 to 24 hours. Press the center of each lid to check that it is sealed properly. Store the jars in a cool, dark place.