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+ servings

Canned Garden Salsa

Course Snack
Prep Time 45 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 15 minutes
Servings 64


  • 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.