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–+ servings

Salsa for Canning

A canning recipe for preserving tomato salsa.
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Prep Time 1 hour
Cook Time 2 hours
Resting Time for Sealing 8 hours
Total Time 11 hours
Course Anytime, Appetizer
Cuisine American, Tex-Mex
Servings 8
Calories 116 kcal

Equipment

  • 8 pint canning jars
  • water bath canning pan
  • tongs for lifting hot lids and rings
  • jar lifter

Ingredients
  

  • 1 gallon tomatoes, peeled, cored, and quartered
  • 2 cups onion, chopped
  • 1 large bell pepper, chopped, seeds & membranes removed
  • ½ cup jalapeno, chopped, seeds & membranes removed
  • 3 cloves garlic, minced
  • ½ cup fresh cilantro, chopped
  • 1 ½ tablespoons canning salt without additives
  • ½ teaspoon ground cumin
  • 1 cup apple cider vinegar

Instructions
 

  • Wash the tomatoes, core, and remove any bad spots. To make peeling easier, cut an X shape on the bottom of the tomatoes. Then add them to boiling water to blanch them, which helps remove the skins. Boil for about one minute. Then put them in ice water. When cool enough to touch, remove the skins by pulling them off.
  • Measure the tomatoes after peeling and coring them. Place the tomatoes into a large, thick-bottom pot for cooking.
  • Add the onion, bell pepper, jalapeno, garlic, cilantro, salt, cumin, and vinegar to the pot. For mild salsa, remove the seeds and membranes from the jalapenos. For hotter salsa, leave the seeds and membranes. This is also the time to add any other hot peppers if you want to use them. Stir.
  • Cook for 1 hour with a lid propped on top of the pan. Stir occasionally. After 1 hour of cooking, stir the salsa. Check the consistency of the salsa. If the salsa is too runny, cook in 15-minute increments until it reaches the desired thickness. If necessary, remove the lid to hasten the evaporation of liquid.
  • To give the salsa a fine texture, use an immersion blender in the pot and blend until all the tomato pieces are broken down.
  • Place simmering hot salsa in hot jars fresh from washing in the dishwasher. Alternatively, heat clean, wet jars in the oven at 275°F for 20 minutes to sterilize them. Add simmered lids and rings to the jars.
  • Add simmered lids and rings to the jars.
  • Use a water bath to process the salsa in canning jars for 15 minutes. See the note below for processing times for altitudes exceeding 1,000 feet.

Notes

Yield

This recipe makes about 8 pints. Nutritional information is for 1 pint of salsa.

Blanching

If the tomatoes cook longer than 1 minute when blanching, it is okay.
Do not place too many tomatoes in the pot when blanching, or they will crowd together and may not fully blanch. This will make the skins hard to remove.

Texture

The tomatoes will sometimes have a stringy texture if cooking does not break them down completely. This is okay and does not affect the taste. 
  • However, if you prefer a fine texture, place the blanched and peeled tomatoes into a food processor or blender and chop before cooking. This method will finely chop the tomatoes, but will not change the size of the onions and peppers.
  • For an overall fine texture, use an immersion blender at the end of cooking.

Water Bath Processing

The 15-minute processing time for this recipe is for altitudes at or below 1,000 feet above sea level.  If you are above 1,000 feet, use the chart below for processing times.
Altitude Feet                     Increase Processing Time
  • 1,001-  3,000                           5 minutes
  • 3,001-  6,000                         10 minutes
  • 6,001-  8,000                         15 minutes
  • 8,001-10,000                         20 minutes
 
 

Nutrition

Calories: 116kcalCarbohydrates: 24gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 1336mgPotassium: 1264mgFiber: 7gSugar: 15gVitamin A: 4148IUVitamin C: 92mgCalcium: 66mgIron: 2mg
Keyword Canned Salsa, Homemade Canned Salsa, Preserved Salsa
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