Fresh Garden Salsa

Rating: 4.61 stars
28 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Turn your sweet, summer bounty of tomatoes into this classic salsa.

By Ball

Gallery

Recipe Summary

Servings:
64
Yield:
4 pints
Nutrition Info
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified

Directions

  • Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

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  • Combine all ingredients in a large saucepan.

  • Heat to a boil. Reduce heat and simmer 15 minutes.

  • Ladle hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

  • Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Tips

*You can use 4 pint jars or 8 half-pint jars for 7 cups of tomatoes.

© 2011 Hearthmark, LLC. All Rights Reserved. Ball logo and Ball®, TMs Ball Corporation, used under license. Kerr logo and Kerr®, TMs Kerr Group Inc., used under license.

Nutrition Facts

Per Serving:
5 calories; protein 0.2g; carbohydrates 1g; sodium 74.3mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Kay Struble
Rating: 4 stars
07/28/2011
This recipe is a very good one to use for those of us that like your salsa a little hotter than just a mild salsa! I would strongly recommend that you double the recipe to make it worth your while. It has a great taste to it!! Read More
Helpful
(25)

Most helpful critical review

Michael Larese
Rating: 1 stars
07/30/2011
Wow! This recipe is way too tangy for my taste! Be sure you measure out the tomatoes AFTER you have cored chopped de-seeded. I used the recipe off of the Ball website and it said "7 cups or approximately 15 medium tomatoes". I used 19 medium tomatoes and don't think I had enough....only made 3 pint jars of salsa for me. Read More
Helpful
(19)
28 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Kay Struble
Rating: 4 stars
07/28/2011
This recipe is a very good one to use for those of us that like your salsa a little hotter than just a mild salsa! I would strongly recommend that you double the recipe to make it worth your while. It has a great taste to it!! Read More
Helpful
(25)
Michael Larese
Rating: 1 stars
07/30/2011
Wow! This recipe is way too tangy for my taste! Be sure you measure out the tomatoes AFTER you have cored chopped de-seeded. I used the recipe off of the Ball website and it said "7 cups or approximately 15 medium tomatoes". I used 19 medium tomatoes and don't think I had enough....only made 3 pint jars of salsa for me. Read More
Helpful
(19)
suzalamb
Rating: 4 stars
08/23/2011
It was watery because I forgot to seed it! However it tastes good. I just drain it before eating it. Read More
Helpful
(15)
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Literaryworkshop
Rating: 5 stars
07/04/2013
This recipe worked very well. I did simmer the salsa for longer than specified and that kept it from being watery. (I like a thick salsa.) This recipe is flexible too so if you want it milder or spicier just adjust the amount of hot sauce or jalapenos. It's really not a spicy salsa as the directions are written but be aware that jalapenos can vary greatly in heat so use your taste buds as a guide before you preserve it. Read More
Helpful
(9)
Betty Burke Strickland
Rating: 5 stars
05/14/2015
This really received a lot of compliments from my family. I made it and gave it as one of my Christmas gifts. I doubled this recipe used half fresh tomatoes and canned diced and crushed tomatoes added extra onions and a whole bulb of garlic. A chef on an oil rig tried and gave it a thumbs up. I collect my tomatoes during the summer wash them and put them in a ziplock bag and freeze until I have enough to make a full recipe. This way you don't have blanch them just thaw and they pop right out of the skins. Read More
Helpful
(8)
prairiemom
Rating: 5 stars
08/24/2013
I have made numerous batches of this recipe over the past 2 years and it always turns out awesome! I do it just as written and have gotten rave reviews from everyone who has tried it. This will be one recipe that gets hand down the generations. Read More
Helpful
(7)
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scott wood
Rating: 5 stars
07/28/2014
This is by far the best salsa I have ever had. I made double the recipe so I can give it to my family for Christmas but I'm not sure if they are going to last that long. The jars might be gone before then. Lol! I'm more than likely going to make more. I added sweet vidalia onions to the recipe to add more substance to it and it was well worth it. Next time I'm going to add some peppers to it. Five star recipe in my book it was so fresh and tasty and highly addictive. I'll be making this recipe for years to come! Read More
Helpful
(7)
Junbug
Rating: 5 stars
09/05/2013
I've made 2 batches of this recipe. My family loves it so this recipe will stay in my recipe files:) Read More
Helpful
(4)
Belinda Howard
Rating: 5 stars
09/01/2020
Update: Still a big hit and first batch never makes it to the jars! ?? Never made it to the Jars. :) My Teens loves it! Read More
Helpful
(3)
More Reviews
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