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Canning salsa is a great way to use up the summer bounty of tomatoes
Preserving the taste of summer is the next best thing to eating fresh, and canning garden tomato salsa and enjoying it during the winter months is a true delight!
Here are two salsa recipes for canning fresh tomato salsa
What tomatoes & peppers you should use
Paste/Roma tomatoes work great for canning as there’s less seed & juice ( I like San Marzano, Amish Paste, Black Icicle). You can also play around with all sorts of heirloom tomatoes just remember some have higher water content and might need to be boiled down further. They will also contain more seeds to remove (although I’m sometimes lazy and leave them).
Salsa recipes tend to use jalapeno as the hot peppers but you can experiment with varieties and taste combinations. One year our jalapeno peppers didn’t yield a crop but our hot banana peppers did so we used those instead and it tasted great.
Two salsa canning recipes
The first recipe is from a book called ‘Food in Jars’. A few have mentioned that this first recipe is a little vinegary, and I do agree although I don’t mind the taste. Because of this, I’ve added a second recipe to this post that includes less vinegar