Best Salsa Recipe For Canning

Now that the tomatoes are starting to ripen in the garden and are readily available at Farmer’s markets and produce stands it is time to share the best salsa recipe for canning. Although there are several salsa recipes out there, this one is by far the most popular.

It is a standard, slightly chunky salsa recipe that can be served in a variety of ways. The most common use is to serve it with tortilla chips as an appetizer. However, you can also use it as a condiment for tacos, burritos, nachos and even to top your favorite cheeseburger!

The best part of this recipe is that it is simple and easy to make. In fact, even someone who isn’t experienced in the kitchen can master this recipe by following the simple instructions outlined below. And if you aren’t comfortable with canning food, you can always freeze it.

However, the canning process is also easy and straightforward. With the use of a water bath canner, you will be able to enjoy salsa even into the cold winter months.

However, there are a few important steps that you must follow to ensure that the salsa turns out delicious and of course, safe to store at room temperature for a long period of time.

What Type of Tomatoes Makes The Best Salsa Recipe For Canning?

When it comes to canning salsa it is best to use some variety of paste tomato. They are traditionally oblong in size and have a smaller diameter than the larger heirloom slicing tomatoes.

These varieties include San Marzano, Roma, Amish Paste, and several other less commonly known varieties. However, you may also find them with the vague label of plum or paste tomatoes as well.

They make great salsa tomatoes because they have thick walls and contain less water. When heated they will become tender but not break down completely into juice.

However, if you grow slicing tomatoes or even cherry or grape tomatoes you can certainly use them to make salsa. Although the salsa will be much thinner.

Just be cautious on using low-acid tomatoes. Because you need acidity to safely can salsa it is recommended that you use no more than 25% of low-acid varieties for this specific recipe.

You can still make salsa with a majority of low-acid tomatoes, however, you will need to store the salsa in the refrigerator, freezer or use a pressure canner.

Best Salsa Recipe For Canning

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 10 cups peeled cored diced paste tomatoes (about 30-35 tomatoes)
• 6 cups diced peppers, mixture of mild and hot (about 5 large bell peppers and 6-8 hot peppers)
• 4 cups chopped yellow or white onions (about 6 medium onions)
• 3 cloves garlic (peeled)
• 2 Tablespoons finely chopped cilantro
• 1 Tablespoon Kosher salt
• ½ teaspoon black pepper
• 1 cup distilled white vinegar (5%)

INSTRUCTIONS

The first step in making the salsa is to peel the tomatoes. Although it is safe to can salsa without removing the skin, most people prefer the texture without it.

To peel the skin fill a large pot with water. Then turn the burner on medium-high and bring the water a boil. Carefully place the whole tomatoes (stems don’t have to be removed) in the water for approximately 1 minute.

Use a slotted spoon or ladle and remove the tomatoes and place them in a cold ice water bath. Let the tomatoes sit in the cold water until they are cool enough to handle.

Working one at a time use a paring knife to make a tiny slit in the skin. Then carefully peel the skin away from the flesh. It should come off with very little effort.

Remove Most Of The Pulp And Seeds

Next, you will want to remove the majority of the pulp and seeds. It is okay to have some seeds in your canning salsa recipe.

Start by cutting the tomato in half from top to bottom. Then use a small spoon and scrape away the pulp and seeds.

Next, with the tomatoes placed over a large bowl or sink, give each tomato a squeeze. This will release any hidden areas where the pulp and seeds exist.

Now all that is left to do is to dice the tomatoes and vegetables and get everything in the pot.

Dicing The Vegetables

When it comes to cutting vegetables when making salsa for canning, it is important that you cut the tomatoes a little larger than the size that you want them to be in the salsa.

This is because the tomatoes will break down when heated. They will release their juices and the actual tomato pieces will shrink somewhat.

However, when it comes to dicing the peppers and onions, do so at the size desired in your salsa. They will not break down as much as the tomatoes.

Once you have the tomatoes, peppers and onions prepared it is time to get them into a large pot. Then add the remaining ingredients and place the pot over medium-high heat.

While you are waiting for the salsa to boil use the time to prepare the canning jars and equipment.

The Canning Equipment Required For This Salsa Recipe

Start by sterilizing pint size mason jars that are designed for canning. Place the clean jars upright in the hot water bath canner. (Product affiliate link: Hot Water Bath Canner).

Then fill each glass jar with water. Then add more water in the pot until it comes to the top rim of the jars.

Place bands that don’t have dents or rust in the water as well. Place the pot over medium-high heat until it begins to bubble up the sides. However, do not let it come to a boil. Keep the jars in the water until you are ready to fill them with the salsa.

Follow the manufacturer’s instructions on preparing the lids for canning salsa. Some brands require warming them, and some don’t.

Hot Water Bath Canning (Best Salsa Recipe)

Once your salsa has been boiling for 15 minutes, reduce the heat to a simmer. Now it is time to can the salsa.

Using a jar lifter, remove one jar and dump the hot water back into the pot. Then place the jar on a thick towel next to the pot of salsa.

Place a wide mouth funnel on top of the jar and fill it with the hot salsa. Then run a plastic knife down the inside of the jars to release any air bubbles. Be sure to leave a 1/2 inch head space at the top of the jar to allow for expansion.

Wipe the rim of the jar clean. Then place the lid on the jar and finger tighten the band. Next place the filled jar back into the pot and repeat the process until all the jars have been filled.

Be sure that the jars are covered with water 1-2 inches above the top of the lids. Then cover and turn the burner heat to high.

When the water comes to a boil set a timer for 15 minutes. *Adjust for altitude as required.

Once the time is up, turn off the burner, uncover the pot and let the jars of salsa sit in the hot water canner for 10 minutes. Then carefully lift the jars out of the hot water and place on a thick towel to cool for 24 hours.

Checking For Sealed Jars

When canning any salsa recipe you must check to make sure that each canning jar has properly sealed. To test the seal push down on the center of the lid. If the lid can freely move up and down the jar has not properly sealed.

Therefore, these jars will need to be stored in the refrigerator or moved to a freezer safe container so that you can store them in the freezer. If you are making multiple batches of salsa, pour the contents back into the pot, discard the lid and reprocess.

All the sealed jars can be stored in a cool, dark place for up to one year.

ENJOY!

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