Chunky Garden Salsa | Canning Recipe

We have an abundance of delicious fresh veggies coming out of the summer garden this time of the year and I'm always thinking of ways to make our harvest last.

A refreshing chunky salsa for the whole family! Water bath this recipe, refrigerate or eat it fresh. It's delicious with chips, on tacos or as a baked chicken topping.

Here's a recipe I came up with to use up some of those summer garden staples!

Prep Time: 30 minutes

Cook Time: 30 Minutes

Yield: 7 Pints of Salsa

1-2 pints of vegetable stock

Ingredients:

4 quarts or 16 cups of peeled tomatoes

5 Bell Peppers

5 Banana Peppers

1 White Onion

Canning Ingredients:

Citric Acid

White Distilled Vinegar or Apple Cider Vinegar

Instructions:

1. Blanche and Peel tomatoes

2. Dice all ingredients

3. Combine ingredients and cook over medium heat for 30 minutes, or until a boil starts Remove from heat and strain out juice (retain juice)

4. Add back juice until salsa is desired consistency

5. Set remaining juice aside to use as vegetable/soup stock

Canning Instructions:

1. Start with clean/sterile pint jars, flats & rings

2. Add 1/4 teaspoon of citric acid to the bottom of each jar

3. Pack jars with salsa, leaving 1 inch headspace

4. Wipe rims with distilled white vinegar or apple cider vinegar.

5. Add flats and rings, tightened finger tight

6. Waterbath for 30 minutes: Start waterbath timer once the pot has reached a boil. Boil for 30 minutes.

7. Remove from waterbath and let stand on the counter overnight/until room temperature

See us make this recipe on our YouTube Channel: