Waterbath Canning Salsa
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!
Servings 4 pints
Cost $10
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.