Homemade Salsa for Canning
Fresh tomatoes, peppers, onions, and jalapenos, cooked down and sealed up in a water bath canner. This is the recipe I make every summer to keep my pantry stocked for chip dip, taco night, and everything in between.
Servings 6 pints
Calories 26kcal
Equipment
- 9 piece canning kit this includes a funnel, grip, canning spatula and more
- Pint jars for canning
Ingredients
- 9½ cups fresh tomatoes diced
- 2 cups onions diced
- 2 cups green bell pepper diced
- 10 cloves fresh garlic minced
- ¾ cup jalapeno peppers diced
- ½ cup cilantro chopped
- 2 tablespoon kosher salt
- ¼ cup granulated sugar
- 1 cup apple cider vinegar
Instructions
For the tomatoes
- Bring a large pot of water to a boil over high heat. While water is boiling, core tomatoes and score bottom of tomato with an X with a paring knife.
- Blanch tomatoes by placing into hot water for 10-20 seconds. Remove tomato from hot water and immediately place in cold water.
- Once the tomatoes have cooled enough, remove skins and seeds with membranes from tomatoes. Set aside to compost later.
- Dice the meaty part of the tomato. You should have 9-½ cups of diced tomatoes for this recipe.
To make the salsa
- Add the onion, green peppers, garlic, jalapeno peppers, sugar (if using), cilantro, salt, and vinegar to a large stockpot with the tomatoes.
- Bring to a boil. Reduce heat and cook the vegetable mixture for 15-30 minutes. If you want a thicker salsa, simmer for a longer period of time.
Sterilize the canning jars and lids
- While salsa is cooking, sterilize the canning jars and lids by placing in boiling hot water for 1 to 2 minutes.
To fill the canning jars
- Remove a jar from the hot water and hold with a towel. Place a canning funnel inside of the jar and scoop salsa into jar until salsa reaches the neck of the jar. Insert a canning spatula into the filled jar 3-4 times to help release any air bubbles.
- Wipe the rim of the jar with a towel and place sterilized lid on jar and screw on cap tightly. Repeat with remaining salsa and canning jars.
To process the salsa
- Place jars of salsa in a water bath canner filled with water until it just covers the top of the jars and bring it to a boil. Boil for 15 minutes. Remove from heat.
- Lift rack in canner and set the rack handles on the edge, allowing the jars to cool gradually, about 15 minutes.
- Carefully remove jars from the canner and place on a counter lined with kitchen towel.
- Jars will pop and seal as they cool down. If once the jar has cooled, the seal pops back up, then the salsa must be placed in the fridge and used within 2 weeks or reprocessed.
Video
Notes
Store jars in a cool, dark spot. A pantry, cupboard, or basement works, as long as the temperature stays fairly steady. Once you open a jar, move it to the fridge and use it within 2 weeks.
Salsa too thin? Check the tips section above for how to drain and simmer it down. If you'd rather thicken it directly, stir in 2 tablespoons of tomato paste (or more, to taste) right before canning.
Nutrition
Serving: 2tablespoons | Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Saturated Fat: 1g | Sodium: 877mg | Fiber: 1g | Sugar: 3g
