I’m still on a canning kick here. How can I not be with all the great produce that’s available this time of year?
Today I’m sharing my canning recipe for a good, basic salsa. The tomatoes are still coming in and peppers are ready, too, so it was time to go ahead and put up a few jars of this deliciousness to keep on hand for the winter. It’s so nice to open a jar of homemade salsa when it’s cold out and be able to taste those fresh summer tomatoes once more. Mmmmm. A jar of this in my Salsa Chicken recipe in the middle of winter…well, I have to say it’s just fabulous.
This recipe makes five pints. That’s just about right for our household. If you want to make more, you can double or triple the recipe. Just make sure that you keep the same proportions to guarantee that it’s safe for canning.
3 pounds tomatoes, peeled and chopped
3 medium onions, finely chopped
1 1/2 sweet green pepper, chopped
3-9 jalapeno peppers, halved, seeded and chopped
9 cloves garlic, minced
1 1/2 cups tomato sauce
1 1/2 cups white or red wine vinegar
3 tsp. granulated sugar
1 1/2 tsp. pickling salt
1 1/2 tsp. ground cumin
1/2 bunch Italian parsley, chopped
1/2 bunch cilantro, chopped
Prepare the jars, lids and rings as usual. You can review how I manage this part of the process in my last post. Fill the canner with water, bring to the boil and hold until ready to fill the jars.
There is a lot of prep work involved in this recipe. It’s not difficult at all, just peeling and chopping. And you begin by preparing your tomatoes.
I prefer Roma tomatoes for salsa and I had a few yellow tomatoes on hand, so I included them as well. You can use any combination of tomatoes you like. To make peeling the tomatoes easy, simply drop them into boiling water for one minute. Then drain them and put them into cold water for a few minutes.
The skins will slip right off. It makes the peeling so simple!
I debated about whether to include all the chopping and mincing photos here for illustration purposes. After thinking it over, I decided that if you cook at all you certainly know how to dice peppers and onions, so I’m sparing you having to scroll past 15 photos of chopped vegetables!
Chop the tomatoes, onions and green pepper and jalapenos. I used three jalapenos for this amount of salsa because we like ours pretty mild. You can add up to nine if you like it hotter. You could also substitute a hotter pepper if you like, but don’t add more than the equivalent of about nine jalapenos so you don’t upset the pH balance of the recipe and make it unsafe for canning!
Finely mince the garlic. Combine all ingredients in a stainless steel or enamel saucepan.
Bring the mixture to a boil over high heat. Reduce the heat and boil gently, uncovered, for 25 minutes or until desired consistency, stirring frequently. Your house will smell like the most delicious Mexican eatery by the time this finishes cooking!
Carefully remove the hot jars from the canner and ladle in the salsa to within 1/2 inch of rim (head space). Return the filled jars to the canner. Begin timing when the water returns to a boil. Process 20 minutes for half-pint and pint jars.
Makes 5 pints or 10 half pints.
Enjoy!
A home canning recipe for basic tomato salsa.
Ingredients
- 3 pounds tomatoes, peeled and chopped
- 3 medium onions, finely chopped
- 1 1/2 sweet green pepper, chopped
- 3-9 jalapeno peppers, halved, seeded and chopped
- 9 cloves garlic, minced
- 1 1/2 cups tomato sauce
- 1 1/2 cups white or red wine vinegar
- 3 tsp. granulated sugar
- 1 1/2 tsp. pickling salt
- 1 1/2 tsp. ground cumin
- 1/2 bunch Italian parsley, chopped
- 1/2 bunch cilantro, chopped
Instructions
- Prepare jars, lids and rings according to manufacturer’s directions. Fill canner with water, bring to the boil and hold until ready to fill jars.
- Combine all ingredients in a stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered for 25 minutes or until desired consistency, stirring frequently.
- Remove hot jars from the canner and ladle salsa into each to within 1/2 inch of rim (head space). Process 20 minutes for half-pint and pint jars.
- Makes 5 pints or 10 half pints.
–Based on a recipe in Small Batch Preserving.
{ 42 comments… read them below or add one }
This looks totally gorgeous! Thank you for the recipe lana, I have bookmarked it :)
Perfect timing Nana! I am in a canning kick too, just put up some Pickled Grape Tomatoes this past weekend and my canning “ToDo” list has some “New Dill” cucumbers, salsa, fire roasted tomato sauce, and a few others to “put up” my garden harvest.
Your salsa is a perfect recipe, I too prefer the Roma’s for my salsas.
Bon appetit!
=:~)
I have so many peppers this year – I can’t wait to do this. Thanks for posting this great looking sauce!
Canning seems like such a huge undertaking to me since I’ve never done it before, but it must be nice to be able to enjoy your salsa when winter rolls around. :-)
Jean, it does require some special equipment – a canning pot, jars, lids, rings – but the rewards are well worth the investment.
This looks fabulous!! I have an obsession with Newman’s Own salsa, but really think I need to try making my own now :)
I just had quesadillas this morning and was missing salsa. Now, I wish I could have made this!! I’m bookmarking this recipe. Thanks!
This makes me want to try canning for the first time.
Jump in and give it a try, Steve. I always advise people who’ve never canned to purchase the Ball Blue Book and follow its instructions. Start with something simple, like strawberry jam, and you’ll soon understand the process. I’m always happy to answer questions, too.
I really admire people who are into canning. I just don’t have the inclination or patience but I wish I did, especially when winter rolls around and I’m missing all those veggies.
I LOVE it! Thanks for this post. I am always in the market for a good salsa recipe and since my first canning adventure earlier in the year, I’m ready to do it again! Great pics, too!!
OMG! This looks fabulous!! I’m heading over to the farmer’s market today to pick up the ingredients !! So happy to have found your blog, it has inspired me to get back to canning again!!!
Hi Anna. I’m glad I could be an inspiration for you to get in the kitchen and can something! It’s one of the things I enjoy doing the most. Having delicious canned goods during the cold winter months is worth all the effort!
Salsa can be quite expensive…it’s so much cheaper, fresher, and nutritious to can your own! The colors are gorgeous, too!
Hi, Lana,
Thank you so much for such a detailed comment. With my luck, I found your canning instructions after I processed 15 jars of jam. I was scared about the process. They have been refrigerated. I hope to follow your instructions for Salsa and cucumbers soon. You do not have instructions for just tomatoes. I will have to look on your blog before the tomatoes overwhelm me. I so appreciate the comment. Have a great day. -Tien
I’m going to be especially jealous this winter when you are popping open jars of fresh salsa. This looks delicious!
I am so impressed…your canned salsa looks fantastic!
Looks fantastic! Great photos. Do you know if salsa does alright in the freezer too? Then I could be lazy and skip the whole canning thing…lol
Alta – I really don’t know how freezing affects salsa. I’m thinking maybe you’d end up with a watery product after it thawed. Just not sure.
I never thought to try to can salsa. Smart idea!
Looks like you got one too many jars of salsa there. Mind sending one my way? jk hehehe…
Ha ha, Jenn. Nope, sorry, that’s just the right number of jars for us!
You are on the canning kick too!!! Nice! I need to take advantage of our garden Roma tomatoes as well and put up a batch of salsa. Your salsa looks wonderful.
Bon appetit!
CCR
=:~)
I am, Ryan! And I have some more things to post soon. Stay tuned!
hello,
Its easier to peel tomatoes by cutting an x at the top before boiling and then cooling and then peeling. also a note of caution many home canning mishaps end up sending many a friend to the hospital for food borne illness with special emphasize on the deadly disease botulism. Botulism which is an endospore bacteria can become active and grow under favorable conditions, these conditions can consist of an improper canning environment too much oxygen available or improper heating and sealing techniques. Endospore forming bacteria can live within our soil as well as plants and animals. These bacteria can remain in a dormant state for thousands of years before being activated by proper growth conditions, such as your home canned salsa. Don’t mean to come down on the recipe, just the food microbiologist within me comes out when recipes of these sort cross my path.
Hello Kayla,
Thanks for your comment. My method of peeling tomatoes works great for me.
The salsa recipe is a USDA tested and approved canning recipe. The amount of vinegar in the recipe makes the pH of the finished product shelf stable and safe for canning as long as proper procedures are followed. I have been canning for more than 35 years and am careful to always use tested recipes. I encourage all new canners to become familiar with proper home canning techniques. I would not post a recipe on my blog if there were any question as to its safety for home canning.
Beautiful Sauce! So mouthwatering!
I just made this recipe!
No chopping problems with the Kitchen Aid food processor and a helpful husband.
Fabulous Recipe!!
I doubled the recipe…my only suggestion is adding a 6 oz. tin of tomato paste at the end of the cooking time to the salsa. This made the finished product thick & rich, like store bought.
I made homemade foccacia bread and we couldn’t wait for the salsa to cool down to sample it….we devoured this wonderful full flavoured salsa with the bread. YUM!
Thanks Lana,
Edie
Hi Edie – so glad you enjoyed the recipe. Your suggestion for adding tomato paste probably does make a richer product, but it alters the pH balance of the recipe making it questionable for home canning. With the additional tomato paste, I’d store it in the refrigerator.
This looks amazing. I want salsa, on everything. I make it but in 2 jar amounts and never to can. I have been thinking of doing canning and I just got my hands on a Blue Book. Can’t wait to begin. I need more jars, and 2 other things that I saw at Ace last week. I am going back this weekend to get them.
This is a really nice, all-purpose mild salsa that is easy to make and can. I try to make a batch every summer when tomatoes are plentiful and it lasts us all year. Hope you enjoy it!
This looks great! I have 7lbs of tomatoes that need to be used this week, so I’m going to try this tomorrow night.
Do you remove the seeds from the tomatoes? Does it matter whether they’re there or not? I’ve never made salsa before at all, but I’m sure I can do better than the store-bought stuff! Thanks!
Catherine – I don’t remove the seeds. Just peel and chop.
Can I use this canning process for Cherry Salsa also?
Mary, It would depend on whether the recipe for your Cherry Salsa is safe for canning. You should always use a USDA tested and approved recipe which will include the correct headspace, jar size and processing time.
I love salsa and I love your pics. great post!
This salsa sounds so good. Could I add some black beans and yellow corn to it without changing the ph for canning?
Sharon – Sorry but either black beans or yellow corn would make this recipe unsafe for water bath canning. You could, however, make the salsa according to the recipe and add those when you open a jar for use.
Quick question. You use the water bath method for canning. Can you just put steaming hot salsa in a jar and seal the jar that way, without boiling the jars at the end? Thanks!
Jason – You can do that, but after the jars and contents cool down (about 24 hours) you’ll have to store them in the refrigerator and use them within a month or so. To keep them in the pantry not under refrigeration they must be sealed using a water bath. Water bath sealed jars are safe to store out of the refrigerator for up to a year.
I am wondering if it’s possible to use cider vinegar, as that is what I have used in the past. I don’t know the recipe anymore but I do remember that I used cider vinegar. Thanks in advance for your help!
If your vinegar is at least 5% acidic then it’s safe to use for canning. It will, however, change the taste of the salsa quite a lot.
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