Homemade Salsa for Canning

7 cups chopped, cored, peeled tomatoes
1-1/2 cups chopped onion
1-1/2 cups chopped green peppers
8 jalapenos, seeded and finely chopped (don’t forget the gloves!)
3 cloves garlic, minced
1 6-oz. can tomato paste
3/4 cup white vinegar
1 tsp. ground cumin
2 tsp. salt
1-2 tsp. pepper
1-2 tsp. dry oregano
1-2 tsp. cayenne powder to taste

This salsa is fairly easy; it just takes a bit of time prepping all the ingredients, though a food processor makes it quicker. It cooks for only 30 minutes which is just the right amount of time to get all the canning equipment in order and jars cleaned. And having home-canned garden salsa in the depths of winter is always worth it.
Start with 5-6 pounds of washed tomatoes. Use about 1/2 slicing tomatoes and 1/2 paste tomatoes- the slicers have some of that great flavor and the paste tomatoes add thickness, so some like to include both. You’ll need to peel and core them. Coarsely chop them and measure into a bowl until you’ve got 7 cups. Drain any water that accumulated while cutting the tomatoes, and then put them in a large stockpot. Cut in half and seed enough chilies to equal 1-1/2 cups chopped. I like to just cut them in large chunks and then put them in the food processor to do the rest. Put the peppers in the stockpot. Then seed and chop 8 jalapeno peppers, adding them to the stockpot. Do the same thing with the onions, chopping enough to equal 1-1/2 cups, and adding to the pot. Mince 3 cloves of garlic. Throw them in the processor.
In a large stainless steel stockpot, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly to prevent scorching. Reduce heat and boil gently until thickened, about 30 minutes. Stir often to prevent burning. Prepare canner, jars, and lids. Ladle hot salsa into hot jars, leaving 1/2-inch head space. Wipe rim and attach lids. Place jars in canner, covering by at least 1-inch and bring to a boil. Process for 20 minutes, remove canner lid and let sit for 5 minutes, then remove jars to cool before storing. Makes 5 pints

Zucchini Relish

Submitted by Karen Y.

2-3 large zucchini
2 onions
1 green pepper
1 red pepper
2 1/4 cups apple cider vinegar
6 cups sugar
1 tsp ground yellow mustard
1 tsp tumeric
1 tsp nutmeg
2 Tbsp celery seed
2 Tbsp cornstarch

Cut zucchini into strips and grind until you have 12 cups of ground zucchini. Place in very large glass or non-metal bowl. Cut the other ingredients into strips. Grind each and add to bowl with zucchini. Add 5 TBSP pickling and canning salt. It is very important to use only this type of salt. Stir with non-metal spoon. Cover with plastic wrap or a towel. Set out of sunlight for at least 6 hours. (Overnight is fine.)
Place in a colander or strainer and drain well. Rinse thoroughly with cold water. Using a wooden spoon or spatula, press out as much water as possible. Set aside for about 10 minutes. Place in large (at least 6 quart) pot and add:

2 1/4 cups apple cider vinegar
6 cups sugar
1 tsp ground yellow mustard
1 tsp tumeric
1 tsp nutmeg
2 Tbsp celery seed
2 Tbsp cornstarch

Bring all to a boil. Simmer for 30 minutes. Place in prepared jars, clean rims and cover with hot lids according to canning procedures. Place jars into hot water bath and process for 25 minutes. This is set for 6,200 feet altitude. Adjustments for time may be needed over 6,500 feet. Let cool away from drafts and store in a dark cool place. Refrigerate relish after opening.

Three Sisters Salsa

Submitted by Carolyn, Evelyn, & Barb

10 cups ground zucchini
4 cups ground onion
5 tbsp plain (not iodized) salt

Cover with water and soak overnight in fridge. Drain well and add 2 cups ground green bell peppers and one red for color. Add 2 1/4 cup vinegar, 5 cups sugar, 1 tsp nutmeg, 1 tsp dry mustard, 1 tsp tumeric, 1 tsp. corn starch. Mix all together and bring to a boil, simmer 30 minutes and pour into hot sterilized jars and seal..

Stuffed Cherry Peppers with Goat Cheese

Submitted by Denise S.

Peel & Chop:
6 pounds tomatoes
8 large onions
3 small jalapeno peppers
2 banana peppers
2 small red chili peppers
4 large green peppers
2 bulbs garlic
1 Cup fresh parsley
Combine with:
1 Tbsp. black pepper
2 Tbsp. salt
1 Tbsp. basil, rubbed
1 tsp. Thyme, rubbed
½ tsp. cayenne pepper
3 six-ounce cans of tomato paste
Blend all ingredients together; simmer for 45 minutes to 1 hour. Then add:
½ - ¾ Cup sugar (depending on sweetness desired)
½ - ¾ Cup vinegar

Simmer for 1 hour. Put salsa into pint jars. Process in pressure cooker up to 10 lbs. or place in hot water bath, 20-25 minutes.
Note: We often simmer the salsa for 2 hours after adding the sugar and vinegar, depending on how thick it is. If your tomatoes are very juicy, or you added the greater amount of vinegar, you may want to cook a little longer.

Pickled Habañero & Garlic

Submitted by Niki P.

Sterilized mason jars
Whole habañeros, cleaned and destemmed
Whole garlic gloves

Boil 32oz vinegar
Pack jars with the whole peppers and garlic cloves, almost to the top of the jar leaving some space at the neck.
Turn the heat off the vinegar.
Using a ladle, and funnel if you have one, ladle the vinegar over the peppers until it covers all the fruit.
Then screw the lid on securely. Let the jars cool for a while.

Jam Recipe

Submitted by: Melita I.

6 small zucchini or 3 medium (My favorite is Park's Sable Beauty hybrid)
1 medium sized brown onion, skinned and sliced
2 medium sized tomatoes, with skin removed by dropping in boiling water for a few minutes.
2 Tbsps. olive oil
1 tsp. black pepper
1 1/2 cups Parmesan cheese

After harvest and cleaning fruit, place fruit in a 3 quart microwave dish.
Press fruit to crush with a wooded mallet.
Add two tablespoons of Tapioca and stir. Let this rest for 5 minutes. (You can put the dish in the microwave and put on the timer if you wish.)
After 5 minutes use your microwave oven rice setting. (The rice setting heats the fruit and then drop the power so the fruit doesn't boil over).
Remove dish from microwave. Stir in sugar to your taste or use a sugar substitute.
Cool, stir again. The jam is ready to use or pour into freezer container and freeze for later use. You can adjust the amount of fruit and tapioca according to how thick you want the jam.

Pickled Green Tomatoes

Submitted by Elizabeth M.


Wash tomatoes and pack in sterile jars. Add several garlic buds. (May also add strips of celery, pepper, carrots.) Boil the following five minutes:

2 qt. water
1 qt. vinegar
1 c. canning salt
2 tbsp. dill seed

Pour brine over tomatoes. This makes enough brine for 6-7 quarts tomatoes. Add fresh dill if available. Ready to serve in six weeks.

Pickled Canned Beets

12 medium to large beets
2 cups cider vinegar
2 tsp cloves
1.5 cups sugar
1.5 cups water
4 tbsp allspice

Wash beets
Place beets in large saucepan and cover with water. Bring to boil.
Boil for 30 minutes or until tender. Cool, peel and slice.
Combine sugar, vinegar, and spice in saucepan and bring to boil.
Add beets and bring to boil again. Simmer 5 minutes.
Put in jars and seal.


Submitted by Millie K.

First you need some nice sweet RED apples; I suggest Beacon apples for they are the best for applesauce. (Beacon apples are solid red color when ripe, are a soft apple so doesn’t take long to cook up, and one of the first apples to ripen, and do not need any sugar). They are very good to eat fresh also.

I can like my mother did for many years. Nothing is measured exactly or at all. In a large pot fill one-third with water on medium heat. Wash the apples and drain. Next, do not pare the apples (leave the peelings on). Quarter the apples cutting out the seeds and bad parts. Place apples in hot water immediately. (The hot water will keep them from turning brown). Lower the heat to low and continue putting in apples until the pot is full. Stir often so it doesn’t stick to the bottom. Cook until all the apples are mush.

I use a metal pot that has small holes and use a solid masher to separate the peelings from the sauce. A juicer is available now on the market that does that for you.

Prepare your jars and lids according to manufacture of jars, if using new jars. (Make sure you wash new jars with dish soap and rinse well). Make sure jars are not chipped on the top nor have any cracks in them. (Chips and cracks can be caused from shipping and handling or storage). Place lids and rings in small pan on low heat. Put boiling water in jars. (You can use quart jars or pint jars).

Empty hot water out of jar and fill with hot applesauce one at a time. Use a funnel on the top of the jars when filling the jars. (Helps keep the top clean). Fill jars only to one inch of the top (I use a glass measuring cup to fill jars). Slowly run a small spatula or knife up and down along the inside edges of the jar to remove air bubbles. Remove funnel and go to the next jar until all jars are filled.

Wipe off top of jar with a clean cloth and place hot lid and ring on it and tighten. Place jars in hot water bath and cover with hot water an inch or two above top of jars. Bring to a soft boil and process for twenty minutes. Carefully remove hot jars from canner and place jars on a towel, (I use a large bath towel big enough to cover the jars). Let cool, when the jars are cool you can remove the ring and wash the jars off and the rings. Dry the jars and rings. Put dry rings on the jars (this keeps the rings from rusting). Label the top of the jars; date it was canned, what it is, ingredients, etc.

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