Cheryl's Canned Salsa

Cheryl's Canned Salsa


"I enjoy canning Salsa every year using the veggies from my garden. Family & friends love it!! You can easily adjust how hot you want it, by adding more or less Jalapeno Peppers."
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Original recipe yields 4 servings

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  • Prep

  • Cook

  1. Place 8 empty (clean) pint size jars into the canner. Cover jars completley with cold water; cover. Heat jars on low heat until water almost starts to boil. Sterilize at least 5 minutes before using. I keep the jars in the hot water until ready to fill them.
  2. Place lids in a saute pan and sterize them in hot water for at least 5 minutes. Keep these hot until ready to use.
  3. Chop all veggies. Place all ingredients in a large pot. Cook on medium heat for 15-20 minutes; until veggies are soft and the peppers are dull green.
  4. Remove 1 jar at a time from canner, empty the water. Place funnel on jar and fill jar with Salsa mixture. Leave about 1/2 inch air space. Using a damp paper towel; wipe the top of the rim clean. Place a lid on top and screw on ring. Place filled jar back into the canner. Repeat until all 8 jars are filled.
  5. Make sure the water level is about 1 inch above the tops of the jars.
  6. Cover; bring canner to a small rolling boil. Process in canner for 35 minutes.
  7. After the processing is done, carefully remove jars from the water and place on a towel. The lids will pop as they seal.
  8. After jars have cooled, check each lid to make sure that they have sealed. Refrigerate after opening.


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