Ingredients for Big Batch Salsa For Canning
- 20 lbs ripe tomatoes
- 3 large onions, chopped
- 10-15 jalapeños, finely chopped
- 10 cloves garlic, minced
- 1 cup white vinegar
- 1 cup sugar
- 2 tablespoons salt
- 1 (28-ounce) can tomato paste
- up to 1 cup tomato juice (optional)
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How to Make Big Batch Salsa For Canning
- Fill the 18-quart electric roaster with 20 lbs of ripe tomatoes, crushing them by hand or using an immersion blender as you add them.
- Add 3 large onions, chopped; 10-15 jalapeños, finely chopped (adjust to your preferred heat level); 10 cloves garlic, minced; 1 cup white vinegar; 1 cup sugar; 2 tablespoons salt; and 1 (28-ounce) can tomato paste.
- Stir well to combine all ingredients.
- Simmer on low for 2-5 hours, or until the desired thickness is reached. Stir occasionally, scraping the sides and bottom of the roaster to prevent burning.
- Taste and adjust salt, sugar, and jalapeños to your preference. Add up to 1 cup of tomato juice if the salsa becomes too thick.
- Ladle the hot salsa into sterilized pint or quart jars, leaving ½-inch headspace.
- Wipe the jar rims clean with a damp cloth.
- Adjust the two-piece lids and bands securely.
- Place the filled jars in a boiling water bath.
- Process pints for 15 minutes, quarts for 20 minutes, after the water returns to a rolling boil.
- Carefully remove jars from the water bath and let them cool completely.
- After 12 hours, check the seals. Remove the bands and label your jars for easy storage. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
22g
Fat
0g
Carbs
2g
