Easy Basic Salsa Canning Recipe

Prep Work:

1. Before you start, get everything you need together. All your jars, lids, kitchen towels, produce, knives, canner, funnel.
2. Prepare the jars, lids, and rings.
3. Fill the canner about ⅔ to ¾ with water, bring it to the boil and hold it there until ready to fill the jars. Add your empty clean jars into the canner and let them sterilize while you prepare the salsa.

Cook the Salsa:

1. Chop the tomatoes, onions, green pepper, and jalapenos. Finely mince the garlic, parsley, and cilantro. Combine all the ingredients in a stainless steel or enamel saucepan.
2. 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.

Fill and Process Jars:

1. Working with one jar at a time, carefully remove a jar from the canner and ladle in the hot salsa to within ½ inch of the rim (headspace). Wipe the jar rim with a moist paper towel and apply a lid and ring (just finger tight).
2. Return the filled jars to the canner and lower them into the boiling water. Begin timing when the water returns to a boil. Process pints for 10 minutes at 1-1,000 ft. (20 minutes at 1,001 to 6,000 ft. and 25 minutes above 6,000 ft).
3. Remove the hot, processed jars from the canner and set them on a kitchen towel. Let them sit until completely cool - at least 8 hours, preferably overnight. Test to make sure you have complete seals and then store the jars in a cool, dry place until ready to use.
4. Allow the salsa to sit for four weeks before using. This will allow the flavors to mellow. Use within one year of canning.