Garden Fresh Canning Salsa

garden fresh salsa

The start of Labor Day weekend has been a laborious one – and that’s actually a happy assertion, not a complaint.  Canning is a labor of love and when the tomatoes start coming, we start canning salsa.

My dad’s garden (which my mother agrees is entirely his) is bigger now than ever before. Never mind a whopper of a heart attack nearly eight years ago or the fact that only he and my mom are at home. Sheesh, surplus tomatoes? Take them to the Canning King (aka my Hunky Hubby).

Canning salsa made from garden fresh tomatoes and home grown peppers has become a family tradition. Hunky Hubby reigns over the steamy pot of deliciousness. I’m grunt labor and it’s all good. The taste of homemade salsa can’t compare to even the best selling commercial varieties, not to mention the sodium per serving is a fraction of that found on most grocery store shelves.

If you’ve been adverse to canning salsa, fear not! Follow this simple recipe for canning salsa and enjoy garden fresh taste all year round. It’s a party in your mouth. And it always feels good to share homegrown goodness with family and friends.

Canning Salsa Recipe
  • 10 Cups peeled, cored, chopped tomatoes
  • 6 Cups seeded, chopped peppers (mix varieties depending on desired level of spiciness)
  • 4 Cups chopped onion
  • 1 Cup white vinegar
  • 3-5 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons Cumin
  • 2 teaspoons Mexican Oregano
  • 1 head fresh garlic, minced or 2 teaspoons minced jarred garlic
  • 1 bunch fresh cilantro leaves, chopped
  • Chopped fresh basil to taste (20 leaves is a good amount)
  • 1-3 cans tomato paste, depending on desired thickness
  1. Combine ingredients in a large pot and heat to boil.
  2. Simmer 20 minutes or until vegetables are soft.
  3. Add tomato paste, stir well and simmer for another 5 minutes.
  4. Ladle hot ingredients into pint jars, leaving ½-inch head space.
  5. Adjust lids and process in boiling water bath for 20 minutes.
  6. Yield 8-10 pints.



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