Salsa (For Canning)

Makes 3 pints


  • 5 cups skinned tomatoes, chopped
  • 2/3 cup onion, chopped
  • 1/2 cup green peppers, chopped
  • 1/2 cup Jalapeno peppers
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/4 cup vinegar
  • Cornstarch, as needed.


  1. Peel tomatoes by covering them with boiling hot water and let stand for three minutes. Drain and peel skins. Dice tomatoes into a colander to allow excess juice to drain. Place tomatoes and remaining ingredients into a large kettle and bring to a boil. Turn down and allow to simmer forty-five minutes. Mix several tablespoons of cornstarch with a small amount of water and stir into your salsa to thicken as needed.
  3. Fill canner with water (approximately half full) and allow water to heat to boiling.
  4. Place pint jars in heated oven to prevent the jars from breaking when you pour hot liquid in.
  5. Place lids and caps into boiling water and keep hot until ready to use.
  6. Pack salsa into jars allowing half an inch head space.
  7. Wipe tops and threads of jar before capping. Cap and screw caps tight.
  8. Place jars into canner, water should be two inches above jars.
  9. Bring water to a boil and reduce heat to hold water at a steady but gentle boil. Start timing process after water has reached a boil. Process for twenty minutes.
  10. Remove jars from canner. Set jars upright and allow to cool (24 hours).
  11. Test to be sure each jar is properly sealed. If lid center is down and will not move, jar is sealed.