We had an overabundance of ingredients from our garden, so Bill wanted to make this garden salsa with all our garden ingredients. The best part of this recipe is that it is easy enough for either Bill or I to make and have leftovers! Madison wants me to include that she helped too! We made it a family affair!
There is absolutely nothing better than fresh salsa!
Canned Garden Salsa
- 1 red onion chopped
- 1 white onion chopped
- 1 yellow onion chopped
- 6 pounds fresh tomatoes peeled and chopped
- 4 banana peppers chopped
- 2 Heatless Jalapeño Peppers chopped
- 3 sweet peppers chopped
- 3 6 ounce cans tomato paste
- 1/2 cup white vinegar
- 2 tablespoons garlic powder
- 1 1/2 tablespoons salt
- 1 tablespoon cayenne pepper
- 1/2 teaspoons ground cumin
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 8 pint canning jars with lids and rings
Combine all ingredients and simmer until thick. This will take about 3 hours.
To sterilize the jars and lids, drop them in boiling water (for at least 5 minutes). Spoon the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife around the insides of the jars after they have been filled to remove air bubbles. Next, wipe the rims of the jars with a moist paper towel to remove any food residue. Last, top with the lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil over high heat and lower the jars into the pot. You should leave a 2 inch space between the jars. Next, pour in more boiling water until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and wait for 10 to 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface until cool. Once they have cooled off, press the top of each lid with a finger to make sure that the seal is tight (lid does not move up or down at all).
Refrigerate after opening.