Many years ago, a lady from my church showed me how to use my pressure canner. She also shared her wonderful recipe for fresh, garden salsa. This recipe you do not need to cook prior to canning it. Other than being labor intensive with all the chopping of the vegetables, this is a very easy recipe.
You can use whatever tomatoes you have on hand. However, Roma tomatoes tend to lead to a thicker salsa. You also can use fewer Jalapeno peppers if you don’t want a hot salsa. Every pepper tends to be different so you need to taste this salsa before you can it.
I hope you enjoy this recipe as much as we do. I have been making this for many, many years and love the recipe.
Video Blog: No-Cook Garden Salsa For Pressure Canning
Prep time
Cook time
Total time
This easy recipe
Author: Parsnips and Parsimony
Serves: 24
Ingredients
- 4 cups ripe tomatoes, cored and chopped (no need to peel)
- 5 Jalapeno peppers, cored, seeded and chopped
- 2 medium onions, chopped
- ½ medium green pepper, cored, seeded and chopped
- 1 cup canned tomato sauce
- 1 tsp salt
- 1 tsp minced or crushed garlic
- 2 Tbsp fresh parsley, chopped
- 1½ Tbsp red wine vinegar
Instructions
- Place everything in large bowl and mix well.
- You can serve it just like this or you can put it in canning jars to can.
- To can it, place in a pressure canner and follow your manufactures directions.
- Cook for 20 minutes at 10lbs of pressure. Yields 1½ – 2 quarts
You must log in to post a comment.