Beginner's Delight Salsa for Canning
Dive into the world of canning with this delicious, easy-to-make salsa recipe, perfect for novices and seasoned canners alike. Passed down as a cherished gift at my bridal shower, this salsa is my go-to, thanks to its fresh flavors and simplicity. With commonplace ingredients that are easy to find, you can whip this up anytime during tomato season. The recipe provides step-by-step instructions to ensure that even the most inexperienced cooks can achieve a flavor-packed result. Whether you're enjoying it with tortilla chips or using it in your favorite dishes, this homemade salsa is a versatile treat that you can proudly store for later use.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Tomatoes
4 quarts (thickly chopped)
Onion
1 cup (chopped)
Green Pepper
1 cup (seeded and chopped)
Banana Pepper
1 cup (seeded and chopped)
Jalapeno Pepper
1 cup (chopped)
Vinegar
1 cup
Canning Salt
3 tablespoons
Sugar
1/4 cup
Dried Oregano
2 tablespoons
Cornstarch
8 tablespoons
Warm Water
8 tablespoons
Instructions
1
Note: Always wear gloves when handling hot peppers to protect your skin.
2
Prepare your tomatoes by rinsing them thoroughly. For easier peeling, submerge them in boiling water for about one minute until the skins begin to crack, then transfer them into a bowl of ice water. This will help you remove the skins and cores easily before chopping.
3
In a large stock pot, combine the thickly chopped tomatoes, onion, green pepper, banana pepper, jalapeno pepper, vinegar, canning salt, sugar, and dried oregano. Stir until well combined.
4
Bring the mixture to a boil over medium heat, stirring occasionally. Allow the salsa to simmer for about 10 minutes to blend the flavors.
5
In a separate small bowl, mix the cornstarch with warm water until smooth. Ensure there are no clumps to create a seamless texture in your salsa.
6
Gradually pour the cornstarch mixture into the boiling salsa while continuously stirring. This will help thicken your salsa.
7
Continue to boil the salsa on low heat for an additional 10 minutes, ensuring to stir frequently to prevent sticking.
8
Carefully ladle the hot salsa into prepped canning jars, leaving approximately 1 inch of headspace at the top. Seal the jars according to your preferred canning method.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this salsa recipe?
The recipe is called Beginner's Delight Salsa for Canning.
Is this recipe suitable for beginners?
Yes, it is specifically designed for novices and seasoned canners alike.
What is the origin of this recipe?
It was a cherished gift passed down to the author at their bridal shower.
What safety precaution should be taken when handling hot peppers?
Always wear gloves when handling hot peppers to protect your skin.
How do you easily peel the tomatoes?
Submerge them in boiling water for one minute until the skins crack, then transfer them to ice water.
What size pot should be used for cooking?
A large stock pot is recommended for combining and boiling the ingredients.
How long does the salsa simmer to blend flavors?
The salsa should simmer for about 10 minutes over medium heat.
How do you thicken the salsa?
Mix cornstarch with warm water to create a smooth slurry and gradually pour it into the boiling salsa.
What is the ratio for the cornstarch thickener?
Use 8 tablespoons of cornstarch mixed with 8 tablespoons of warm water.
How long should the salsa boil after adding the thickener?
It should boil on low heat for an additional 10 minutes while stirring frequently.
Why is frequent stirring necessary during the final boil?
Frequent stirring is necessary to prevent the salsa from sticking to the pot.
How much headspace should be left in the jars?
Leave approximately 1 inch of headspace at the top of each canning jar.
How many quarts of tomatoes are required?
The recipe calls for 4 quarts of thickly chopped tomatoes.
How much onion is needed?
You will need 1 cup of chopped onion.
Which peppers are included in this salsa?
The recipe uses green peppers, banana peppers, and jalapeno peppers.
How much green pepper is required?
1 cup of seeded and chopped green pepper is required.
How much banana pepper is used?
The recipe uses 1 cup of seeded and chopped banana pepper.
What is the quantity of jalapeno peppers needed?
You need 1 cup of chopped jalapeno peppers.
How much vinegar is in the recipe?
The recipe includes 1 cup of vinegar.
What type of salt is used for canning this salsa?
Canning salt is used, specifically 3 tablespoons.
Is there sugar in this salsa recipe?
Yes, the recipe calls for 1/4 cup of sugar.
What herb is used to season the salsa?
2 tablespoons of dried oregano are used for seasoning.
When is the best time to make this recipe?
It is best made anytime during tomato season when fresh ingredients are easy to find.
How should the tomatoes be chopped?
The tomatoes should be thickly chopped after peeling and coring.
How should the green and banana peppers be prepared?
They should be both seeded and chopped.
What is the total number of ingredients?
There are 11 ingredients in total.
How do you ensure the cornstarch does not clump?
Mix it with warm water until smooth before adding it to the pot.
What can you serve this salsa with?
It is perfect for enjoying with tortilla chips or using in various dishes.
What is the primary benefit of this recipe for new cooks?
It provides step-by-step instructions to ensure a flavor-packed result even for inexperienced cooks.
Does the recipe specify a canning method?
The recipe advises sealing the jars according to your preferred canning method.