Step by step instructions for canning homemade salsa!
Clean and chop green peppers, onions, celery and jalapenos. Add to a large mixing bowl, mix in garlic and set aside.
Blanch tomatoes for 30-60 seconds per batch, remove skin, slice in half vertically then remove seeds and chop. Drain excess juice as you measure the six quarts.
Add tomatoes to the kettle on the stove.
Add mixture of peppers, onions, celery and garlic to the kettle and stir with the tomatoes.
Add vinegar, paste and salt and stir all ingredients together.
Bring salsa to a boil, reduce heat and cook for 8 minutes while stirring regularly.
Stir in brown sugar and cook an additional 7 minutes, still stirring regularly.
Reduce heat to keep warm and stir regularly until desired thickness is reached.
Place jars in the oven at 200 degrees for 5-10 min and lids in boiling water for 2 minutes to sterilize.
Fill jars (working with seven pints at a time) to the bottom of the neck with salsa and wipe off rim using a dry paper towel. Place lids on jars, put rings on and tighten.
Add jars to designated spots in cold packer filled with enough water to cover the jars completely. Bring to a boil and cook for 15-18 minutes. *Include ½ cup vinegar in water to make jars shine.
Remove jars using canning tongs, sit on a heat resistant surface and allow to cool making sure all jars seal. Listen for the pop! Write the date on the lid using a permanent marker and store in a cool, dark place.
This will make around 16-18 pints of salsa!