Having fresh salsa on hand is never a bad thing and this step by step tutorial will show you how to do just that! Canning salsa is one of the simplest things you can process in your canner! Let me show you how you can have homemade salsa all year long in just a few simple steps!
When I shared my recipe for fresh salsa the other day, I mentioned that I love salsa. I love to have it just hanging around the house, but the truth is, I work a full-time job and have 2 side work at home businesses. I don’t always have time to make a batch of fresh salsa.
Canning salsa fixes that for me. It allows me to have the salsa that I adore so much without me having to make a fresh batch every time I want one. Filled with flavorful tomatoes, peppers, green bell peppers, onions and more, it’s a great addition to your pantry or food storage.
Does Canning Salsa Change the Flavor?
Yes and no. Canning is cooking something at extremely high temperatures especially when you’re processing in a water bath canner. Anything that goes through that process is going to have its flavor changed somewhat. In the case of salsa, it actually makes it better. The spices, juices and seasonings have a better chance to mesh which gives it a final flavor our of this world! Plus, the longer it sits in the jar, the better the flavor of the ingredients gets!
What Tomatoes are Best for Salsa?
Honestly, a tomato is a tomato. Most varieties will work for salsa. However, if you want a truly amazing salsa recipe, use a variety like Roma tomatoes, San Marzano or other paste tomatoes. If you want a sweeter final product, use grape or cherry tomatoes. If you’re using a watery tomato such as a Beefsteak variety, drain some of the liquid before processing your jar.
Can Raw Salsa Be Canned?
Technically, yes, salsa can be raw or cold packed. However, the best thing is to cook it slightly if you process yours like I do mine by cooking at a slow boil or simmer for a few minutes. I don’t take the skin off of my tomatoes. By cooking it, I am softening those skins enough that it doesn’t matter much.
If you are going to cold pack salsa, you will need to process it longer in the canner than if you were to cook it. That takes extra time and I don’t have space for extra time.
How to Can Salsa in a Boiling Water Canner
The process for canning salsa is pretty straight forward. Cook salsa, ladle the hot salsa into pint jars, screw a canning lid and ring on fingertip tight, process in a hot water bath canner like normal. No need for complicated instructions. Just a few basic steps.
How Long Does Canned Salsa Last?
Properly done, your canned salsa will last years! As long as each jar is sealed the way it should be, your jars will be good for at least two years. Truth is though, that’s the minimum.
As always, you should always check your home canned goods before eating them. Give them a once over for looks, smell, texture, etc. If anything seems off, it’s best to not eat it.
Waterbath Canning Salsa
Equipment
Ingredients
- 7 C. Tomatoes diced
- 6 green onions chopped
- 2 jalapeno peppers diced and seeded, if desired
- 1 Medium Onion Diced
- 1 large Green Bell Pepper Diced
- 4 medium cloves garlic minced
- ½ C. white vinegar
- 2 Tbsp. lime juice
- 4-7 drops hot sauce
- 2 Tbsp. Cilantro minced
- 2 tsp. salt optional, to taste
Instructions
- Prepare canner with water. Heat jars while preparing salsa. In a small saucepan, simmer lids to warm them.
- In a large stockpot, combine all ingredients. Bring to a boil.7 C. Tomatoes, 6 green onions, 2 jalapeno peppers, 4 medium cloves garlic, 1/2 C. white vinegar, 2 Tbsp. lime juice, 4-7 drops hot sauce, 2 Tbsp. Cilantro, 2 tsp. salt
- Once boiling, reduce heat and simmer 15-20 minutes.
- Ladle cooked salsa into jars leaving 1/2" headspace
- Wipe rims with a damp paper towel, add lid and ring. Tighten rings to fingertip tight.
- Place in canner, cove and bring water to a boil. Process in boiling water bath 25 minutes.
- Turn off heat, remove lid and allow jars to sit 10-minutes.
- Remove from canner and set aside 12 hours. Listen for lids to ping. Unsealed lids must be reprocessed or eaten immediately.
Notes
- Ensure your white vinegar has a 5% acidity in order to safely process in a waterbath. If it does not, you will need to pressure can your salsa.
- Tomatoes do not need to be peeled if you don’t want to. You can opt to leave peels on provided they are cooked so they soften.
- For mild salsa with very little kick, seed the jalapeno peppers and use fewer drops of hot sauce. For a hotter blend, leave the seeds in.
- This salsa recipe for canning can also be made in 8 8oz jars. Processing time is the same.
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