Canning Salsa

23 Comments
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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

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

tomatoes

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

Step #3

Jalapenos

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

Step #4

cucumbers

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

Step #5

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

Step #5

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

quesadillas

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

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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

  • Blanch, peel and roughly chop tomatoes.
  • In a food processor, dice the bell peppers, cucumbers, jalapenos, onion, cilantro and garlic.
  • Combine everything in a large stock pot.
  • Add marjoram and vinegar.
  • Bring to a boil, then reduce heat and simmer for 20 minutes.
  • 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 your elevation.
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23 Comments

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?

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.

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.

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!

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.

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.

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.

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.

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!