September 6, 2012 | Home >Canning > In the News >Canning Salsa
September 6, 2012 | Home >Canning > In the News >Canning Salsa

Canning Salsa

We eat a lot of salsa around our house.  In fact, it is a good thing that I can my own or a large portion of our grocery budget would be dedicated to salsa.  I remember when I first got married and salsa went on sale, I spent almost our entire grocery budget on salsa that month!  No one complained.

If you are new to canning, or a professional, salsa is a food that is great for everyone to try.  And It is economical if you grow your own peppers and tomatoes!  You can make a jar of salsa for less than $1.00!!

Step #1: Blanch your tomatoes in boiling water just long enough that their skins start to crack and slightly peel.  Then immediately put them in ice water.  Remove the skins.

Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!

Step #2: Roughly chop the tomatoes.

Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!

Step #3:  Finely dice your Jalapenos and Green/Red Bell Peppers, Cilantro and Cucumbers.  I prefer to use a food processor for this step.  And ALWAYS wear gloves.

Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!

Step #4:  Put all your ingredients in a large stock pot.  This recipe also calls for cucumbers!  So great to use up a lot of your garden produce.

Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!

Step #5:  Stir together and bring to a boil.  Then turn the heat down and simmer for 20 minutes.

Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!

Step #5:  Ladle into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to this chart:

Altitude Altitude Altitude
0-1000 ft 1001-6000ft Above 6,000ft
Time

15

20

25

Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!

Step #6:  Enjoy your salsa on any food you can think of!  Some of our favorites are: eggs, quesadillas, chips, grilled vegetables, mixed with rice, and on chicken.

Canning Salsa. Your neighbors are going to ask you to share your recipe when you make them this salsa!

Note: This post is not intended to be a guide on canning, but a particular salsa recipe that I use that has been tested. I highly recommend going to other sites for information about canning. I do not develop any canning recipes, and I personally don’t recommend doing anything other than following a recipe from an official canning or USDA website for canning.  Please seek answers regarding canning from other resources if you are not experienced in canning.  

Canning Salsa

Canning Salsa
Serves: 4

Ingredients

  • 14 cups chopped tomatoes
  • 5 cups diced bell peppers (red + green)
  • 1 cup diced jalapenos
  • 4 cups diced cucumbers
  • 10 cloves garlic, minced
  • 1 1/2 Tbsp dried marjoram
  • 2 tsp salt
  • 2 cups diced onion
  • 1 cup cider vinegar
  • 1/2 cup cilantro

Instructions

  1. Blanch, peel and roughly chop tomatoes.
  2. In a food processor, dice the bell peppers, cucumbers, jalapenos, onion, cilantro and garlic.
  3. Combine everything in a large stock pot.
  4. Add marjoram and vinegar.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes.
  6. Ladle into clean, hot pint jars, leaving ½-inch headspace.
  7. Remove air bubbles and adjust headspace if needed.
  8. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to your elevation.

Yields: 11 Pints

written by
Natalie Monson

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Comments(23)
Maria says:

I love homemade salsa, but normally make small batches that we eat in a day or two. I have always left the peel on and have never cooked my salsa. Are these requirements for canning?

Lisa says:

Is it possible to can “fresh” salsa or do I need to boil it first? I have tons of tomatoes right now (with more coming) and would love to be able to use them all to make my salsa and can it. I have no canning experience.

Natalie says:

When you are canning, it is important to follow a tested recipe because the amount of vegetables you put in can change the acidity. This can effect if bacteria will grow in your product. If you have a local state extension service, you can call them and ask them questions about specific recipes you have.

Natalie says:

Maria – Yes these are requirements for canning. There are certain procedures you need to follow to ensure the safety of your product

Dina says:

The cucumbers are listed in the ingredients but not mentioned in the directions… I am assuming they go in with the rest of the veggies… AND skinning these tomatoes… I have a Victorio Food Strainer-can I skip that part? Thanks!

Natalie says:

Dina – if you use your food strainer, then you definitely don’t have to peel them! That is actually one way I make spaghetti sauce. I just like my salsa chunkier.

Kim in MA says:

Looks great. Any way to approximate how many of each ingredient before chopping? I’m not sure how many to buy/gather from the garden to make 14 cups tomatoes, or 4 cups of sweet peppers, for example. I’ve never canned anything before (why is it called “canning” anyways, and not “jarring” 😉 ) I’m going to freeze mine in pint jars.

Natalie says:

Kim in MA –

Converting this recipe to weight it would be:

7 pounds of tomatoes
2.5 pounds of peppers
.5 pounds of jalapenos
2 pounds cucumbers

Hillary says:

I like my salsa a little thicker, would it make a difference if I simmered it a little longer?

Natalie says:

Definitely. The longer you simmer, the thicker it will get.

Hillary says:

Do you peel your cucumbers?

Natalie says:

Yes I do peel the cucumbers.

Ashley says:

can you leave the cucumbers out of this recipe?

Natalie says:

This recipe has been tested for a specific acidity. I really can’t say if you leave the cucumbers out how it will change that. Since I always error on the safe side when canning, my response would be that I would follow the recipe as it is written.

Tricia says:

I want to add more cucumbers than tomatoes, I wonder if the cucumbers will stay crispy?

stacey says:

i want to make a small batch of this to take to a party. Could you recommend amounts to use for that? I am nervous to do the whole canning thing but really want to try this recipe.

Natalie says:

If you are planning on canning the recipe, then I would probably not change this recipe because it is tested for a specific acidity. If you are just making it to eat, then definitely experiment and add more cucumbers!

Natalie says:

Just cut the recipe into 1/4 by dividing all of the ingredients by 4 and that should be a good amount to take to a party!

LShauers says:

How long will this last, Canned?

Bonnavie says:

would be better if you have videos to go with it. but.. i love your website anyway! 🙂

Bonnavie says:

oh by the way, how long can they stay in the fridge? thanks 🙂

Natalie says:

If you properly can this and process for the correct amount of time according to your elevation, it will stay good for up to 2 years.

Natalie says:

If you don’t process this, and just put it in your fridge after you make it, then it should stay good for up to 2 weeks.

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