Canning Homemade Salsa & Pizza Sauce

So here’s the recipe for a very easy salsa that can be made with either all fresh garden veggies or canned tomatoes.  For this batch, I didn’t have any garden tomatoes, so I used canned whole tomatoes and some fresh bell pepper and onion.

 One batch of salsa (approx. 5-6 pints):

  • 1 pkg. Mrs. Wages Seasoning – $1.64 (was originally $3.29 but purchased mine with B1G1 Free sale last season)
  • 1/2 C. vinegar
  • 1 #10 can whole tomatoes – $2.69
  • 1 bell pepper – FREE (from a co-workers garden!)
  • 1 onion – $0.24
  • 1 can petite diced tomatoes – $0.68 (I needed just a little bit extra plus it added a little chunk to the salsa)

 

Drain the juice out of the large whole tomatoes and puree the tomatoes inside a blender.  It usually makes approximately 8 cups of pureed tomatoes.

Pour into a large pot and place on medium heat.

 

 

 

 

Finely chop your onion and bell pepper unless you like larger chunks in your salsa.

 

 

 

 

 

 

Combine the bell pepper, onion, 1/2 C. vinegar and seasoning to the pureed tomatoes and bring to a boil.  Stirring occasionally, lower heat and allow to simmer for 10 minutes.

 

 

 

 

While the salsa is cooking, heat the water inside your canner to just under a boil and place enough canning lids in a small saucepan with boiling water.

 

 

 

 

 

Use sterile, hot pint jars and fill with the salsa leaving a 1/2 inch head space.  Use a damp towel to clean the rim of each jar ensuring that there are no chips in the glass or food caked on.  Place a canning lid and band around each jar and tightly seal before placing inside the canner.

All jars should be immersed in almost-boiling water for 40 minutes.  If you don’t have enough water inside the canner to cover the lids, add more.

 

 

After 40 minutes, remove the jars from the canner and let rest on a towel until they have cooled and lids seal.  You will hear a loud “pop” when a lid completely seals.  Let rest on the counter overnight before removing the bands and storing.  Place any unsealed jars inside the refrigerator.

 

 

 

For the pizza sauce, I used one #10 can of whole tomatoes ($2.69) and pizza seasoning ($1.60).  You need exactly 15 cups of pureed tomatoes or 8 cups water and 7 cups tomato paste mixed with 1 cup seasoning.  I measured out all the tomato juice from inside the can first then pureed the tomatoes and measured before adding together in a large pot to cook.  Cooking and canning instructions are the same as the salsa.

Cost breakdown for me was:

  • Salsa – $5.25 (= $0.87/pint)
  • Pizza – $4.29 (= $0.71/pint)

 

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