Comments on: Homemade Salsa and Canning Tips

By: Mary

Mary — Tue, 03 Nov 2009 04:40:25 +0000

I love this recipe, and have had several friends taste it and beg the recipe. The only thing I should add to this post, is that you want to check your hot peppers for spiciness. Sometimes I add way less than this recipe calls for, b/c some peppers are HOT-diggities!!! And then my family can’t handle/enjoy the salsa! Also, if you don’t have “paste” tomatoes (like Romas) on hand, you’ve got to use the can of tomato paste or your salsa will be runny…like you, I’m going to plant more Romas next summer. They thicken up so nicely in salsa and tomato sauces.

That is so funny about the Walmart salsa. Let everyone be WARNED! ;O) Thanks for commenting, Texsara! Happy canning to you!

By: texsara

texsara — Tue, 27 Oct 2009 19:37:35 +0000

Hi Mary! I just started canning last year and my 11 yr old grandaughter came to stay with us for 2 weeks and she ‘helped’ me. haha But we had fun! And it turned out pretty well…my husband actually took some orders from (he builds new homes) work clients and we sold lots! This recipe sounds really good and I have been trying a few new recipes this year and planting lots of Romas and peppers for this summer. I tried that Walmart kind first last year and it was awful(I agree).Thanks!

By: born2shop

born2shop — Wed, 07 Oct 2009 01:42:39 +0000

Mary you have a GREAT recipe and I LOVE IT i also have a great veggi soup recipe……its great on cold winter nights.

By: Debbie

Debbie — Tue, 29 Sep 2009 18:23:18 +0000

Mary, I am excited to try your salsa, I have been looking for a good recipe and i think i have just found it. Thanks

By: Mandy

Mandy — Mon, 28 Sep 2009 18:04:54 +0000

I have found and used this recipe to make 4-5 batches of salsa. My husband loves it! I hope I have made enough to last through the winter. This site is on my favorites list so I can go back and reference it. Thanks!!

By: Mary

Mary — Thu, 17 Sep 2009 04:46:24 +0000

Barb, wish I knew…with canning, I always try to go with “tried and true” resources, like the Ball’s Book of Canning. You could google it on the net, you might get some answers. If this helps, you can’t taste the vinegar at all. My guess…is that you could sub lemon juice for it, but you need to verify it. Don’t want you getting botulism on my watch! Good luck!

By: Barb

Barb — Thu, 17 Sep 2009 02:47:40 +0000

Hi Mary,

Do you know if I could substitute lemon or lime juice for the vinigar?

Thanks!

By: Patty J.

Patty J. — Fri, 28 Aug 2009 14:51:58 +0000

I have a question about canning salsa. I have a really good but simple recipe to make fresh salsa but I don’t cook anything. It’s all just chopped up and mixed together with a little bit of oil and vinegar. It’s normally gone in a few days. I would like to can this salsa. Do I have to cook the ingredients when I can salsa or can I put it in the can fresh?

Thanks!

By: Mary

Mary — Sun, 16 Aug 2009 03:05:20 +0000

Congrats on the success of your first salsa! I haven’t made my first batch this season yet, as our garden tomatoes are just now redding up in droves! Yum! I have some cukes in the fridge awaiting bread and butter canning tomorrow, hopefully! ;O) Would love to have your marinara sauce recipe! Sounds fabulous, as anything made with fresh garden produce does! Here’s to plenty more canning this fall!

By: Dave Purvis

Dave Purvis — Sat, 15 Aug 2009 23:59:15 +0000

Mary you sound like a good canner. Today I made my first ever canned salsa. I came up with my own salsa recipe and it is very similar to yours. I noticed that you talked about a 1″ head space all the other recipe’s have a 1/2″ head space. I may have confused that with the 1″ of water over jars in the hot bath.
My big canning is bread & butter pickles and refrigerator garlic dills.
Also I love to make about 3-1/2 gallons of marinara sauce to use in the winter. I try to use my garden tomatos and peppers and fresh spices.