This recipe makes 11 pints of Salsa. Roma tomatoes are the best for salsa, but I didn’t have access to them this year. If you don’t have enough ripe tomatoes Hunt’s Diced tomatoes can be substituted for some of the tomatoes. I used Hunt’s Diced tomatoes 14.5 oz. can instead of individual tomatoes (approximately 12 cans for this recipe). Worked great!
When using garden tomatoes, cook uncovered over medium heat 20 minutes. Drain well, reserving 2 cups liquid. Return tomatoes to the pot, including the 2 cups of liquid (I kept the remainder of the juice not used for salsa and canned it. I added a little salt and processed it in a water bath along with the salsa).
Stir in the remaining ingredients. Bring to a boil. Reduce heat, and simmer uncovered, for 1 hour, stirring frequently.
Ladle hot mixture into hot pint jars, leaving ½ inch headspace. Wipe rims. Place lids on jars, and screw on bands until barely tight.
Place jars in the canning pot. Cover with hot water. Allow water to boil for 10 minutes.
Remove jars from the pot and allow them to cool. Make sure you hear the lids "pop" to ensure they're sealed. Once cool tighten the bands and store.
For any jars that didn't seal, just refrigerate and use!
Recipe Note
This recipe makes 11 pints of Salsa. Roma tomatoes are the best for salsa, but I didn’t have access to them this year. If you don’t have enough ripe tomatoes Hunt’s Diced tomatoes can be substituted for some of the tomatoes. I used Hunt’s Diced tomatoes 14.5 oz. can instead of individual tomatoes (approximately 12 cans for this recipe). Worked great!
