Easy Basic Salsa Canning Recipe
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
45 mins
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Total Time
1 hr 45 mins
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Servings
40 servings
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Calories
17 kcal
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Cuisine
American
Easy Basic Salsa Canning Recipe
Description
The recipe begins with preparing jars, lids, and canner equipment to ensure sterilization. Fresh vegetables including peeled tomatoes, chopped onions, green bell peppers, and seeded jalapenos are minced alongside garlic, parsley, and cilantro. Combined with tomato sauce, distilled white vinegar (5% acidity), granulated sugar, pickling salt, and cumin, the ingredients are simmered uncovered for approximately 25 minutes until the mixture thickens to preferred thickness.
The hot salsa is then ladled into sterilized jars, leaving ½ inch headspace, rims wiped clean, and lids sealed finger-tight. Jars return to the boiling water canner for processing and safe preservation. The recipe yields about 5 pints or 10 half-pints of salsa suitable for storage.
This salsa can be used as a condiment adding freshness and heat to many dishes. It is important not to add fresh vegetables like beans or corn prior to canning, as this may affect acidity and food safety.
Variations are possible with different types of tomatoes. White vinegar is preferred for its neutral flavor, but any vinegar with 5% acidity may be used. Sugar level can be adjusted to mellow vinegar sharpness after cooking, with a maximum of an extra tablespoon suggested.
Ingredients
- 3 pounds tomato peeled and chopped
- 3 onion finely chopped, medium
- 1 ½ green bell pepper chopped
- 3 jalapeno pepper halved, seeded and chopped (may use up to 9 medium sized jalapenos, medium sized
- 9 cloves garlic minced
- 1 ½ cups tomato sauce
- 1 ½ cups white distilled vinegar 5% acidity
- 1 tablespoon granulated sugar (may use up to 2 tablespoons total)
- 1 ½ teaspoons pickling salt
- 1 ½ teaspoons cumin ground
- 1 ounce Italian parsley chopped (about 1/2 bunch)
- 1 ounce cilantro chopped (about 1/2 bunch)
Instructions
Prep Work:
- Before you start, get everything you need together. All your jars, lids, kitchen towels, produce, knives, canner, funnel.
- Prepare the jars, lids, and rings.
- 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:
- 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.
- 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:
- 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).
- 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).
- 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.
- Allow the salsa to sit for four weeks before using. This will allow the flavors to mellow. Use within one year of canning.
Notes
- This recipe yields 5 pints or 10 half-pints of salsa suitable for canning and storage.
- Roma or paste tomatoes are preferred, but other varieties can also be used.
- White distilled vinegar is recommended for its neutral taste; alternate vinegars must be at least 5% acidity for safety.
- Sugar can be increased up to 2 tablespoons total to balance acidity after tasting the cooked salsa.
- Additional vegetables like black beans or corn should only be added after opening the jar to maintain safe acidity levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40servings
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 17kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 139mg | 6% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 12mg | 13% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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