A home canning recipe for a Basic Salsa featuring fresh tomatoes. Make it as mild or spicy as you like. Save a little summer flavor for colder weather.
I'm on a canning kick around 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.
How to Can Basic Salsa
Before you start, get everything you need together. All your jars, lids, kitchen towels, produce, knives, canner, funnel. Everything. It's so much easier than having to run around looking for something while you're in the middle of a canning session.
Prepare the Jars and Lids
Prepare the jars, lids, and rings as usual. You can review how I manage this part of the process in this 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.
Prep the Tomatoes
I prefer Roma tomatoes for salsa but I also had a few yellow tomatoes on hand, so I included them as well. You can use any combination and types 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!
Prep the Remaining Ingredients
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 the ingredients in a stainless steel or enamel saucepan.
Cook the Salsa
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!
Fill and Process the Jars
Carefully remove the hot jars from the canner and ladle in the salsa to within ½ inch of the rim (headspace). Return the filled jars to the canner. Begin timing when the water returns to a boil. Process 20 minutes for both half-pint and pint jars.
Remove the hot, processed jars of gorgeous salsa from the canner and set them on a kitchen towel or something similar to give them a little cushion. Let them sit until completely cool - at least 8 hours. I usually just leave them overnight. Test to make sure you have complete seals and then store in a cool, dry place until ready to use.
Makes 5 pints or 10 half-pints.
More Canning Recipes on Never Enough Thyme:
- Pickled Okra
- Sugar-Free Bread and Butter Pickles
- Home Canned Tomatoes
- Favorite Kosher Dills
- Strawberry Jam
Salsa Canning Recipes from Other Bloggers:
- Smoky Roasted Salsa from Foodie Crush
- Easy Salsa Verde for Canning from I Breathe, I'm Hungry
- Canned Tomato Salsa from Simply Recipes
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- 3 pounds tomatoes peeled and chopped
- 3 medium onions finely chopped
- 1 ½ sweet green pepper chopped
- 3-9 jalapeno peppers halved, seeded and chopped
- 9 cloves garlic minced
- 1 ½ cups tomato sauce
- 1 ½ cups white or red wine vinegar
- 3 tsp. granulated sugar
- 1 ½ tsp. pickling salt
- 1 ½ tsp. ground cumin
- ½ bunch Italian parsley chopped
- ½ bunch cilantro chopped
- 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 ½ inch of rim (head space). Process 20 minutes for half-pint and pint jars.
- Makes 5 pints or 10 half pints.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.