Recipe of Pickled Jalapeno Peppers Recipe Canning

The Best Canning Salsa

The best recipe for easy homemade pickled jalapenos from scratch!

Recipe Summary The Best Canning Salsa

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Ingredients | Pickled Jalapeno Peppers Recipe Canning

30 tomatoes, peeled and chopped

10 cups chopped onions

2 cups vinegar

2 (8 ounce) cans tomato paste

2 green bell peppers, chopped

2 red bell peppers, chopped

4 banana peppers, chopped

½ cup white sugar, or more to taste

10 cloves garlic, chopped

8 teaspoons pickling salt

2 teaspoons ground black pepper

½ bunch fresh cilantro, chopped

17 (1 pint) canning jars with lids and rings

Directions

Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Substitute 1 cup chopped jalapeno pepper for the banana peppers, if desired.

Info | Pickled Jalapeno Peppers Recipe Canning

prep: 25 mins cook: 30 mins additional: 35 mins total: 1 hr 30 mins Servings: 17 Yield: 17 pints

TAG : The Best Canning Salsa

Appetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Tomato Salsa Recipes,