A step-by-step canning guide to the best homemade salsa on the planet! This is the only salsa I make because it is perfect for eating right away and even better when canned and put on the shelves to enjoy all year long.
Making and canning salsa is definitely not hard, but there are a few things to keep in mind
The variety of tomatoes doesn’t necessarily matter for this recipe, but the method does.
Peeling tomatoes is the pits, but it must be done for this recipe (both from a texture and bacteria standpoint).
There are lots of other details and notes down below in the homemade salsa recipe and the step-by-step guide, so make sure to read thoroughly
BEST HOMEMADE SALSA
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