Canning Salsa- Simply The Best On The Net

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How to Go About Canning Salsa

canning salsa

Canning is a huge tradition around the world. Whether you can tomatoes, apple sauce, vegetables, or even meat… canning is a fun hobby. The best part about canning for me is having fresh vegetables all winter. We make a lot of salsa because it goes so well into our meal choices. We use it to make chicken tacos, in Mexican dishes, or just as a delicious snack. When my fiance and I started canning, we wanted to create a recipe that was good and versatile, that we could add to what we wanted. Throughout the years we’ve tried many peppers and many tomato varieties in our salsa. This great one I’m going to teach you how to make below, is by far a family favorite. That’s right! I’m sharing the family secret for canning salsa!

My Instructions for Canning Salsa

The first thing people don’t realize when they can, is the more you have, the better. I normally don’t can my tomatoes until I have about 15-20 lbs. It’s a lot of work in preparations to only have 2 jars worth. Tomatoes keep very well in the fridge, so if you have some and are waiting for a few more, put them in the fridge to help them stay fresh. There are many recipes out on the net that will suggest that you blanch your tomatoes. Blanching is simple, but we find with making salsa that it’s not a necessary step. If you choose to blanch your tomatoes to remove the skins, you just boil a big pot of water, drop your tomatoes in for a few seconds and then submerge the tomatoes in ice water. The skins will peel off easily. This part is all based on your personal preference. Now, it’s time to make the salsa.

To prep, fill your empty dishwasher with your jars, and run the jars through the dishwasher on the hottest cycle. This will sanitize your jars for canning salsa. I also boil a small saucepan of water and drop the lids into it for 5-10 minutes. This not only sanitizes your lids, but prepares the seals for sealing. We cut everything up before we begin the salsa making process. This recipe will make about 12 jars of salsa. The peppers you choose, and amounts, are based on preference. We like ours with a little heat. This recipe has just the right amount of heat.

Ingredients for Canning Salsa:
  • 15 Pounds Of Tomatoes, Cubed To Your Liking
  • 3 Cups Chopped Onions
  • 4 Cloves Garlic, Finely Chopped
  • 2 Six-Ounce Cans Of Tomato Paste
  • 1 Tablespoon Salt
  • 5-6 Jalapeno Peppers, Finely Chopped
  • 2 Green Bell Peppers, Chopped
  • 3-4 Hot Banana Peppers, Chopped
  • 2 Cups Bottled Lemon Juice
  • 1 Tablespoon Sugar (Optional)
  • 1 Teaspoon Black Pepper
  • A Couple Dashes of Ground Cumin
  • 4-5 Tablespoons of Cilantro, Chopped

1.  Add and stir all of your ingredients in a large stockpot. Bring your mix to a slow and steady boil. Reduce your heat and simmer for 30-40 minutes, stirring occasionally. Your house will smell delicious while your salsa is cooking.

2.  While the salsa is simmering, get your jars ready for canning. I normally leave the lids in the water on a hot pad and set my jars out. We have one of those cool jar funnels. If you don’t have one, and you plan on canning a lot, it’s a great investment. Check the one I use out here.

canning salsa

3.  Now you are ready to can. A regular kitchen ladle works great for putting the salsa into jars. Fill each jar with salsa until about a quarter inch from the top. I fill all the jars together. Then take a paper towel and wipe off the rims of your jars to ensure proper sealing.

4.  Place your lids and tighten your rings on the jars. If you have a large canning pot, you’ll want to make sure you have your water at a nice steady boil. The canning pot I use I purchase on Amazon. If you’re interested in purchasing one, you can view it here. If you don’t have one, don’t fret, you can always use a large pot and achieve perfect canned salsa.

5.  Submerge your jars in the water and boil for 12 minutes. Remove the jars from the canning pot with a jar puller like this one here, and place them on a dishtowel to dry and seal. We normally just leave them on the counter overnight, and by morning, all of the jars are sealed. You’ll hear them start to pop when they are sealing.

Salsa stays great stored in a cool dry place for a year or more and in the fridge for a week. Enjoy salsa in stews, for tacos, as a snack, or in your favorite recipe. The taste of fresh tomatoes in a delicious salsa will warm your home through the winter. ~Ashley

canning salsa

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