Easy Homemade Salsa For Canning

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 4 quarts tomatoes, thickly chopped
• 1 cup onion, chopped
• 1 cup green pepper, seeded and chopped
• 1 cup banana pepper, seeded and chopped (or you can double the green peppers, or use any other kind of sweet pepper)
• 1 cup jalapeno pepper, chopped (use 2 cups for hot)
• 1 cup vinegar
• 3 tablespoons canning salt (i use morton brand canning and pickling salt)
• 1/4 cup sugar (use up to 1/2 cup if you like very sweet salsa)
• 2 tablespoons dried oregano
• 8 tablespoons cornstarch
• 8 tablespoons warm water

Recipe

• 1 a note about peppers: remember to use caution and always use gloves while handling. i always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.
• 2 a note about tomatoes: you do not have to peel them, but most people prefer doing so. to quickly and easily peel them: give them a quick rinse to wash them off. then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. remove with a slotted spoon into a large bowl of very cold ice water. now you can easily remove the peel and the core. i usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
• 3 to make salsa: put all ingredients except cornstarch and water into a large stock pot. bring to a boil, stirring occasionally. boil over low heat for 10 minutes.
• 4 mix together the cornstarch and warm water in a small bowl. make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.
• 5 add the corn starch liquid to the big pot of salsa, stirring while pouring.
• 6 boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.
• 7 pour into prepared canning jars, leaving about 1" for head space. seal according to your favorite method.