• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Heritage Acres Homestead

Chas - Homemaker, Homesteader & Mother Hen

  • Home
  • Homeschool
  • Homestead
  • Cooking
  • About
  • Shop
  • Amazon Storefront
  • Show Search
  •  
Hide Search

You CAN do it! How to make and can Salsa!

Chas · April 11, 2013 ·

I was asked about my salsa yesterday. I have been making salsa for years. It is something I started doing by myself just because tomatoes and peppers were something that I could grow successfully. haha
Since then, my canning and gardening expertise have grown quite a bit.
I love making lacto-fermented salsa too, but this is my old standby. I make it every year. But, I can tell you each year it is a bit different…  it’s not exact, it varies. Some years it is spicier than others.
So in the best way possible, I’m going to share my method to canning Salsa.

Main ingredients:

Peppers– you gotta have peppers and whatever kind you like!
       I used about 3 handfuls, I cut off the stem and tossed them in the food processor… seeds and all!
Onion– I chopped one HUGE onion, maybe 2. I love onion!
Garlic– 3-4 cloves chopped up in the processor
Cilantro– You need this! Toss this into your processor as well… about 4 sprigs or more if you like!
After I chop all this up and put it into my stock pot, I have about 1/3 of the pot filled with peppers and onions. This is a pretty good ratio.
Garlic- 3-4 cloves chopped up in the processor
2 parts tomato: 1 part peppers and onions

Now, begin adding your Tomatoes. I take my tomatoes and cut off any blemish and cut off  the stem. Quarter them and toss them in the food processor for a rough chop.
I use anywhere from 20-30 tomatoes. And yes, I use the skins. Some people don’t.

The stock pot is about full! This cooks down some, so it’s ok that it is this full right now!

Next you need to add :
1/3 cup vinegar
1/4 cup sugar
4-5 Tablespoons of Salt
Black Pepper to taste

Stir and let this simmer for a half hour… if your salsa is a bit too runny, you can add a can of tomato paste or some tomato powder.

Taste your salsa.
Is it flavorful?
If not, add a little onion powder or garlic powder or both! A couple of Tablespoons would be great!
Is it spicy enough? If not, add a little cayenne pepper, or horseradish! Mmmm
Is it too sweet? Splash a little lemon juice in.

You want this GOOD AND HOT! So after about 30 min of cooking, have your jars clean and have your caps simmering in hot water as well as your hot water bath canner with boiling water inside.

Fill up your jars, leaving an inch space at the top. Assemble your lids and rings.
Place jars in canner and process for 15 minutes.

Make sure you have plenty of tortilla chips ready for snacking, because if you’re like me, you will dig in as soon as it’s cool!

Enjoy!

Photobucket

Filed Under: Frugality, gardening, handmade, health, homekeeping, Homemade, homemaking, recipes, self-sufficiency

Primary Sidebar

About Me

Chas

Hi there! My name is Chas! I'm a homemaker, homesteader, a crafter, a homeschooling mom, a wife, a believer, a GRANDMOMA, a lover of good REAL food and coffee, a seeker of health and wellness, and I'm exceedingly fond of deep, hearty, laughter and JOY in life! Read More.

Search Topics

Social Icons

  • Facebook
  • Instagram
  • YouTube

Email Newsletter

Sign up for my email to get goodies in your inbox!

Amazon Storefront

See my recommended products!

Spring Features

Slow weekending

March 15, 2021

December has come and almost gone…

December 29, 2020

Fall on the Farm

November 11, 2020

More About Us

Footer

Latest Posts

  • A little garden helper!
  • Sourdough Crackers
  • Out with the old, in with the new

Welcome

I’m so glad you stopped by, I hope you enjoy your visit! I post our life in pictures and a few words, recipes to remember, thoughts I want to ponder, and whatever comes our way.

Find it here

Copyright © 2025 Heritage Acres Homestead · Powered by Optical Lift · Log in