Canning Salsa

Anyone who loves making their owned canned foods knows that canning salsa is one of the many things you can do – and likely one of the favorites as well! No store bought salsa can compare to homemade, and when you learn how to can salsa you can be sure that you’ll have a nice supply for it year round.

The first thing you will want to do is to make sure you choose the right kind of tomatoes. While, yes, you can use most any garden tomato for salsa, for the best texture you are going to want to use Roma or Plum tomato varieties because they do not get as mushy. Only use the freshest of fresh ingredients not only for safety reasons but for the best results.

Salsa is very acidic, so it is perfect for water boiling – no pressure canner needed! However, unless you are a science buff who has pH testing strips prior to canning, we suggest only using recipes that are approved for salsa making. You can usually alter the spices and seasonings (such as adding oregano or salt and pepper) but NEVER mess around with changing the amount of peppers, tomatoes, vinegar, etc. The only other change that is safe to make is to use bottled lemon juice instead of vinegar.

Remember that when handling chili peppers they can be very hot and can actually burn your hands – so don’t forget to wear gloves when handling.

Okay, now that is out of the way, here’s our simple and easy variation on a recipe that is USDA approved and will make about 3 pints of salsa.

You Will Need:

3 cups peeled, cored, chopped tomatoes
3 cups seeded, chopped long green chiles
3/4 cup chopped onions
1 jalapeño pepper, seeded and finely chopped
6 cloves garlic, finely chopped
1 1/2 cups vinegar
1/2 teaspoon ground cumin
1 teaspoon oregano
1 1/2 teaspoons salt
1 teaspoon cilantro

Step 1: Cook the Salsa: Combine all of the ingredients and bring to a rolling boil for about 5 minutes. While doing this, make sure your jars and lids are sterilized and hot.

Step 2: Fill the Jars: When filling the salsa jars, use a spatula to ensure that there are no air bubbles trapped inside the jar. Leave 1/2 inch of headspace between the salsa and the top of the jar.

Step 3: Process: Salsa only needs to be water boiled, so that makes it pretty easy. You will need a water canner and to fill it with the jars and the amount of water suggested by the canner’s manufacturer. Here is a handy guide to help you determine how long to boil the cans based on your altitude:

Water Boiling Times

Step 4: Allow to Cool: It’s tempting to want to hurry up and cool your salsa after the canning process, but it is very important to place the jars somewhere they can stay undisturbed for about 24 hours so they can seal properly. Don’t be tempted to tighten the lids, as this can break or disrupt the seal.

Canning your own salsa isn’t nearly as difficult as it may seem, and you’ll be sure to notice a great taste improvement over the varieties you would find in the store. Not only does it taste great, but homemade canned salsa is also very economical, too!