The BEST homemade salsa for canning. Have fresh tomatoes? Then you’ll want to make this salsa, either hot or mild. It’s so delicious and inexpensive to make!
I wish I could invite all of you over to my house so you could have a bite of this homemade salsa for canning. It’s one of the best things that’s ever come out of my kitchen.
My mother-in-law brought me 75 pounds of tomatoes last week… which sounded really good until I saw exactly how many tomatoes 75 pounds really is. I naively thought I could make salsa, homemade tomato sauce and canned diced tomatoes in a single afternoon, which turned into 2 days of non-stop salsa making.
The hours are worth it. I’m currently looking at 60 jars of salsa in my kitchen, of which my husband has already gone through 3 of them in a week. Oh yeah, this salsa is drinkable.
This recipe is written to be canned, but you don’t need to. It will make a lot of salsa but you could also pour it into jars and gift it to friends without canning. However– don’t be intimidated by the canning process. It couldn’t be simpler and you don’t need any fancy equipment to do it.
The Best Homemade Salsa for Canning
The BEST homemade salsa for canning. Have fresh tomatoes? Then you’ll want to make this salsa, either hot or mild. It’s so delicious and inexpensive to make!
Prep: 30min
Total: 1h30min
Yield: 7
Serving Size: 2 tablespoons
Nutrition Facts: servingSize 2 tablespoons, calories 23 calories, Sugar 3.4 g, Sodium 161 mg, Fat 0.2 g, Saturated Fat 0 g, Trans Fat 0 g, Carbohydrate 5.2 g, Fiber 1.2 g, Protein 1.1 g, Cholesterol 0 mg
Ingredients:
- 9 cups peeled and chopped tomatoes (they must be peeled first, see directions below or tutorial here)
- 2 1/2 cups chopped green bell peppers
- 2 1/2 cups chopped white onion
- 4 medium jalapeños, chopped (see notes)
- 8 large cloves garlic, chopped
- 6 teaspoons canning salt
- 1 cup white vinegar
- 1 (12-ounce) can tomato paste
Instruction:
- To do this, make an “X” in the bottom of the tomatoes, then place in boiling water for 60 seconds. Then, remove the tomatoes from the water and place directly into a bowl if iced water to shock. The skins should slip right off. (I use my spider to transfer the tomatoes from the boiling water to the ice water without getting splashed.)
- Place all of the ingredients in a large pot (you will need a 10qt. saucepan for this batch, or split the ingredients among 2 saucepans) and simmer for 20-30 minutes, until thickened and cooked.
- Ladle the cooked salsa into clean, sterile jars leaving 1/2 inch headspace. Wipe rims of jars with a damp, clean, paper towel, then place lids on top. To make filling easy, I highly recommend a wide funnel designed for canning jars.
- To do this, bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches- though the jars will displace some of the water as they are added.
- Process for 30 minutes, then remove. I use these tongs to make things easy.
- The salsa will remain good in the jar for up to 18 months… if you can keep yourself from eating it all before then!
Making and Canning the BEST Salsa! Can it up Canuary!
FAQ
Do you have to cook salsa before canning?
Do you have to put vinegar in canned salsa?
How do you make canned salsa taste better?
Can I use lime juice instead of vinegar when canning salsa?
