How to Can Salsa for Beginners and Salsa Recipe
One of the best places to start learning how to can your own food is with salsa! Follow my simple, from scratch instructions and check out my go to recipe for a basic, delicious salsa.
Yield: 8 pints
Materials
- Water Bath Canner
- Food Processor optional but recommended
- Pint or Quart Mason jars with lids and rings
Salsa Ingredients
- 3 dozen Roma tomatoes
- 5 yellow onions
- 10 jalapeño peppers *See Note One
- 2 ½ tsp garlic
- 1 ½ cup fresh cilantro or one whole bunch minus stems
- 3 tsp oregano fresh or dried
- 3 tbsp salt
- 2 tbsp apple cider vinegar, lime, or lemon juice *see note two
- 3 tsp chili powder
- 1 tsp cayenne pepper optional, for added heat
- 2 tsp black pepper
Instructions
- Wash all produce and sterilize jars/lids/rings.
- Boil tomatoes for 15-20 minutes.
- While tomatoes are boiling chop onions, jalapeños, and cilantro by hand or throw everything in the food processor. Place chopped veggies in a large mixing bowl. *See note three.
- Allow tomatoes about thirty minutes to cool then remove skins and tops (where stem is). Make sure to strain off extra water and juice.
- Blend tomatoes in the food processor or a blender until they are the consistency you desire.
- Mix tomatoes and chopped vegetables together.
- Add the remaining ingredients and mix well.
- Bonus Step: Taste test the salsa to see if you need to add anything!
- Fill canner to 3/4 full and allow water to come to a steady, rolling boil while you fill jars leaving ½ inch headspace between salsa and jar lid. Place lids and rings tightly on jars.
- Once water in canner has come to a complete boil add jars one at a time to the canning wrack.
- Adjust water level in the canner to approximately one inch above the jar lids. Remove or add water as needed.
- Processing time begins when the water has come back to a complete boil. Processing time is 20 minutes for pints and 25-30 minutes for quarts.
- After processing time is complete, turn off burner heat and allow the canner and contents to cool.
- After cooling for several hours, place jars on the counter and allow to seal for 24 hours.
- If jars have sealed completely they are ready to store in a cool, dry place for several years. Best freshness is within one year of the canning date. *See note four for unsealed jars.
Notes
Note One: This recipe is for a mild-hot salsa. If your tolerance to heat is low start by using five peppers instead of ten. You can always add more when you taste test. Use gloves if you are chopping peppers by hand to avoid pepper burn. Avoid contact with face and eyes!
Note Two: Some acidity is required for preserving your salsa. Salt alone will not fully preserve it long term. Each of these ingredients will be very subtly tasted in the salsa so keep this in mind. Apple cider vinegar is my go-to.
Note Three: A food processor is not required but makes the salsa canning process much more streamline! Use it in batches to make the perfect salsa with just the right consistency. If you ask me this is one of the best investments I have made in kitchen products hands down- and not just for making salsa!
Note Four: Should you have a jar fail to seal (the lid still makes a popping sound when pressed in the center), you can still use this salsa but it will need to be stored in the refrigerator and used within two months of the canning date.