Heather's Homemade Canning Salsa Recipe

I never know if my friend Heather is more of a friend or a surrogate mother (she has kids about my age so it could go either way). I feel like she looked out for me and helped me so much while we lived in Virginia. She held my hand and coached me through my first endeavors of canning without the help of my own mother and she taught me how to make the world's best pie crust (blessing my family's future with Thanksgiving pies and chicken pot pie for years to come!). She has so many other skills and attributes I hope to obtain! Love her.

 With no further ado, here is

Heather's Homemade Canning Salsa Recipe
20 C tomatoes, blanched/peeled and chopped
8 C onions, diced
4 1/2 C total peppers, mix and match to alter spiciness (I used 4 C green bell and 1/2 Anaheim ...this was a mild or mild-medium salsa and the spiciness could be increased next time)
2 Tbsp salt
3 Tbsp sugar
2 C apple cider vinegar
*(1/2 C corn starch and 3/4 C water)

Bring mixture (excluding the corn starch and water) to boil and simmer for at least 15 minutes (longer if you want to cook off more of the liquid for a thicker salsa).

*The original recipe called for thickening with corn starch, but this source doesn't recommended it for canning. I did it and we haven't gotten sick so use at your own risk and research conclusion. You may also thicken with tomato paste.

Thicken by mixing the corn starch in to the water and adding to the cooking salsa, simmer at least 10 min.


Put in canning jars and continue as usual following instructions for your particular canning equipment.

Please check with your local extension office for any changes on times/temperatures/altitude.

I don't know the original source of this recipe. If you do, please feel free to share and I'll note it. I guess I should ask Heather! :-)