Easy Homemade Salsa For Canning Recipe

Name: Easy Homemade Salsa For Canning
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts tomatoes, thickly chopped; 1 cup onion, chopped; 1 cup green pepper, seeded and chopped; 1 cup banana pepper, seeded and chopped (or you can double the green peppers, or use any other kind of sweet pepper); 1 cup jalapeno pepper, chopped (use 2 cups for hot); 1 cup vinegar; 3 tablespoons canning salt (I use Morton brand canning and pickling salt); 1/4 cup sugar (use up to 1/2 cup if you like very sweet salsa); 2 tablespoons dried oregano; 8 tablespoons cornstarch; 8 tablespoons warm water

Servings: persons

4 quarts tomatoes, thickly chopped
1 cup onion, chopped
1 cup green pepper, seeded and chopped
1 cup banana pepper, seeded and chopped (or you can double the green peppers, or use any other kind of sweet pepper)
1 cup jalapeno pepper, chopped (use 2 cups for hot)
1 cup vinegar
3 tablespoons canning salt (I use Morton brand canning and pickling salt)
1/4 cup sugar (use up to 1/2 cup if you like very sweet salsa)
2 tablespoons dried oregano
8 tablespoons cornstarch
8 tablespoons warm water

1
["A note about peppers: Remember to use caution and always use gloves while handling. I always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.", "A note about tomatoes: you do not have to peel them, but most people prefer doing so. To quickly and easily peel them: give them a quick rinse to wash them off. Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. Remove with a slotted spoon into a large bowl of very cold ice water. Now you can easily remove the peel and the core. I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.", "To make salsa: Put all ingredients EXCEPT cornstarch and water into a large stock pot. Bring to a boil, stirring occasionally. Boil over low heat for 10 minutes.", "Mix together the cornstarch and warm water in a small bowl. Make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.", "Add the corn starch liquid to the big pot of salsa, stirring while pouring.", "Boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.", "Pour into prepared canning jars, leaving about 1"" for head space. Seal according to your favorite method."]

291

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 quarts tomatoes, thickly chopped, 1 cup onion, chopped, 1 cup green pepper, seeded and chopped, 1 cup banana pepper, seeded and chopped (or you can double the green peppers, or use any other kind of sweet pepper), and more.

Yes, Easy Homemade Salsa For Canning falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Easy Homemade Salsa For Canning

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions