No ImageCanned Tomato Salsa

Did you make it? Rate it!

  1. Debra Ballou

    OMG, I made it out of my end of garden vegetables, It was so good, then I added mango and pear, this recipe is a keeper. So good.

  2. Christel Ruddy

    Made it and loved it! Now I have a question: Have you ever made this salsa with green tomatoes? I just harvested a ton before our first frost, and am looking for ways to use them.


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  3. Cherie

    This is by FAR the best salsa recipe I’ve ever made. It’s only October and I’m hopeful that this will get us through the year. We’re on our fourth quart since last month! Definitely going to save this one and can double or quadruple the amount next year. Thank you for sharing your wonderful recipe.
    The only thing we did differently was to leave the jalapeño seeds in as we love it a little spicier. I’d give this recipe a ten star if I could!


  4. Annette

    The steps were wonderful but agree with those that said it has too much vinegar A wish I would have tried a much smaller amount to begin with.


  5. Carol

    I’ve been canning different salsa recipes for decades and this is the best yet! The tiny bit of ACV vinegar gives it just the right zing to flavor the salsa without overpowering the natural flavors in any way, not to mention the health benefits of the organic raw apple cider vinegar in the first place. Less salty than most canned salsa, your recipe is a hit in our household! We canned 100 jars of your salsa recipe as our family can’t leave this stuff alone; hoping we have enough to make it through the winter! Our entire family enjoys your salsa recipe very much, thank you for sharing!

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