Smoky Chipotle Salsa for Canning
Servings Prep Time
6quarts 1-2hours
Cook Time
30minutes
Servings Prep Time
6quarts 1-2hours
Cook Time
30minutes
Ingredients
Instructions
  1. Halve the tomatoes and place cut side down on a baking sheet in a single layer. Roast at 400-425 for 3-7 minutes, or until the peel starts to curl. Remove from oven, allow to cool slightly, then remove peels, place in a colander to remove any excess liquid and chop to the desired size.
  2. Chop, dice, or mince the remaining vegetables and add ALL the ingredients to a large stockpot. Mix together well, and then heat to boiling. Once boiling, reduce heat and simmer for 10 minutes.
  3. Fill sterilized canning jars with salsa up to 1/2 inch from the top. Wipe the rim of the jar clean and seal with a lid and ring.
  4. Place jars in a boiling water bath with the lids down. Boil for 15 minutes and then carefully remove. Set up-right and let jars cool to room temperature. When the jars cool down, you will hear a popping sound of the jars sealing. Once cooled, test the jars to make sure they are sealed by pushing down on the center of the lid. If you are able to push down on the lids, then they did NOT seal properly and need to be refrigerated or re-processed.