by Lori Dunn
Canning salsa and making Salsa Sauce is a great way to keep summer in the cupboard year-round.
Ingredients
- 4 quarts tomatoes, skinned and chopped
- 5 medium onions, chopped
- 3 green peppers, chopped
- 6 to 7 jalapeños or 1 jar (6 ounces)
- jalapeños, chopped
- 7 teaspoons canning salt
- 1/2 teaspoon garlic salt
- 1/2 cup sugar
- 4 heaping tablespoons cornstarch
- 1/2 cup water
Directions
- In large kettle, combine tomatoes, onions, green peppers, jalapeños, salts and sugar. Bring to a boil, and boil 5 to 7 minutes. Mix cornstarch and water; add to tomato mixture. Boil another 5 minutes, or until fairly thick.
- Pour hot mixture into sterilized jars; adjust lids. Process in water bath for 30 minutes. Mixture may be frozen.
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Recipe Box: Desserts and More
Ruth Stewart, Seneca, Kansas, sent in her Salsa Sauce recipe. Try it with those garden fresh tomatoes.
Caution: Canning any salsa recipe containing cornstarch and/or not expressly tested by the USDA may be at risk for botulism or other microbial contamination. If you want to thicken your salsa, it’s best too pour off the excess water after opening the jar and add the thickening agent then.
