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Easy Mild Salsa Recipe: A Canning Recipe Guide

If you happen to be looking for an easy mild salsa recipe that includes detailed instructions for canning, then you’ve come to the right place! Delicious salsa that you can use as a dip with tortilla chips, or to use as a topping for tacos, nachos & more!

However, if mild salsa is too mellow for you because you enjoy spicy food, you can use this recipe to create a medium or even hot edition of this canned salsa. That’s right, you can spice things before or after the jar is open. 

So what exactly do you need for this canning recipe?  Of course you will need to have fresh ingredients on hand – which is listed below.  You will also need some other important canning equipment.

jars of mild canned salsa
Jars of the Best Mild Salsa that you can enjoy now or store for use throughout the year. 

What You Need For Canning Mild Salsa

Now that canning equipment is so readily available, this mild salsa recipe will be easy to preserve so that you can enjoy it all year long. Even the novice canner can master this recipe with very little effort with basic canning equipment.

1. Canning Jars

Canning jars, commonly known as mason jars, are required when canning salsa. Just be cautious and make sure the clear glass jars are designed to withstand the heat of boiling water.

If you are buying new jars, I highly recommend the wide mouth jars. They are easier to fill and much easier to serve from when compared to regular mouth jars.

mason jars and lids
Now that canning lids are easier to find, you can preserve the flavors of your garden much  easier.

2. Canning Bands and Lids

You will need canning lids and bands so that the jars can seal properly. However, when purchasing them be sure to read the label well.

Wide mouth jar lids and bands are stocked right alongside regular mouth size. Therefore it’s important to read the label carefully, as jar lids and bands are not interchangeable between the two sizes. 

Unlike the lids, the bands that hold the lid in place can be reused over and over again, if and only if they are not dented and kept clean. If they have become damaged or rusty, it is time for a new set.

3. Water Bath Canner

You can find water bath canners at most large grocery stores, hardware stores, and farming equipment stores. Ordering online through Amazon or Lehman’s Hardware store is also an easy option.

water bath canning
Water bath canning is the easiest canning method. Even the novice canner can master this recipe.

4. Jar Lifter

To make canning mild salsa easier and safer, use a jar lifter to transfer the jars into and out of the water bath canner. This is one tool that is highly recommended when doing any type of canning.

Do not use standard kitchen or grilling tongs to move the jars. They do not hold the jars adequately and put you at the risk of dropping the jar or burning yourself.

5. Washcloths and a Thick Towel

Ask any experienced canner and they will tell you that one of the most essential tools in canning are simple kitchen washcloths and towels. When making this mild salsa recipe you will use at least 2 washcloths and 3 kitchen towels, if not more.

Now that you know the equipment that is needed, let’s get to the ultimate mild salsa recipe!

There are always ways to customize salsa to your liking. That is exactly why we have so many salsa recipes on this website, there is something for everyone.

peeling tomatoes
To peel tomatoes cut an x shape at the bottom of each tomato then boil for one minute. Then drop the tomatoes in an ice water bath and the skins will peel off easily.

Easy Mild Salsa Recipe

*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 keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

  • 9 cups tomatoes – paste style tomatoes preferred (peeled and diced)
  • 2 1/2 cups green bell peppers; diced
  • 2 1/2 cups sweet, white or red onion, diced
  • 2 medium jalapeños, seeds and ribs removed, and diced
  • 8 large cloves garlic, finely chopped
  • 6 teaspoons canning salt
  • 1 cup distilled white vinegar (5%) or bottled lemon juice
  • 1 (12-ounce) can of tomato paste

INSTRUCTIONS

Removing the skins from the tomatoes is the first step in making this mild salsa recipe. To start, cut  a thin ‘X’ in the skin at the bottom of each tomato. Then place the tomatoes  in boiling water for 1 minute, working in batches as needed.

After one minute, remove the tomatoes from the water and immediately place them carefully and quickly in an ice water bath. After a few moments peel the skins off with your fingers or use a small paring knife. 

Slice the tomatoes in half and remove the stem and most of the seed core. Next dice the tomatoes into 1/2 inch cubes. You want them a little larger than what you typically find in ready to eat salsa, because they will shrink during both the cooking and canning process.

peeled and diced tomatoes
Once the skins are removed, dice the tomatoes in 1/2 inch cubes.

Heating  Salsa On The Stove

Place the tomatoes in a large, 10 quart stockpot. Dice the green pepper, onions and jalapeño peppers.

Note: in order to get the flavor but not a lot of heat, remove the seeds and ribs of each hot pepper to lower the spice level.

Place the peppers and onions into the pot and place over medium-high heat. Bring the mixture to a simmer for 20-30 minutes, or until the salsa is heated through and thickened.

Be sure to stir the pot often so that the tomatoes don’t stick to the bottom of the pot. Now it is time to can the salsa.

Canning Recipe Guide For The Ultimate Mild Salsa Recipe

Be sure that your canning jars are sterilized. Then use a wide mouth funnel to ladle the cooked salsa into the canning jars.

Be sure to leave 1/2 inch headspace at the top of the mouth of the jar. This is necessary so that the salsa has room to expand and the jars can properly seal.

Once the jars are full, take either a wooden skewer or a plastic utensil and run it down the inside of the jars. This helps to remove any air bubbles. Wipe the rims of the jars with a damp, clean cloth and center the lids on top.

*Read your manufacturer’s label and follow the instructions for the lids. Most canning lids no longer require the lids to be heated  before placing them on the jars. 

Secure the lids with the band. However be sure to tighten only until the lid is secure and not over tighten.

Use the previously mentioned jar lifters to place the jars in the water bath canner. Be sure there is enough water so that it is 1-2 inches above the top of the jars.

Place the water bath canner over high heat and process the jars for 30 minutes, adjusting for altitude as necessary.

mild salsa with nacho chips
Everyone can enjoy the ultimate mild salsa recipe!  Canning will help the salsa stay fresher for longer. 

When time is up, turn the heat off and let the jars sit in the hot water for 5 minutes to rest. Use the jar lifters and place the warm jars of salsa on a thick towel to rest and cool.

Let the jars sit at room temperature, undisturbed for 24 hours. Then you can begin testing the jars to make sure that they have sealed properly.

How To Test The Seal of Canning Jars

Test each lid by pushing on the center to see if the jars have sealed properly during the canning process. If the lid does not move, the jars are properly sealed. The salsa can now safely be stored in a cool dark place for one year.

On the other hand, if the lid is able to be pushed in and it bounces back up, the  jars did not seal properly.  If this happens, place the jar in the refrigerator for safe storage. These jars would last in the refrigerator for up to one month. 

Some Other Favorite Salsa Recipes

Enjoy!

jars of mild canned salsa

The Ultimate Mild Salsa Recipe: A Canning Guide

Yield: 8 Pints
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 1 hour 30 minutes
Total Time: 3 hours

If you happen to be looking for the ultimate mild salsa recipe that includes a detailed canning recipe guide, you’ve come to the right place!

Ingredients

  • 9 cups peeled and diced tomatoes
  • 2 1/2 cups diced green bell peppers
  • 2 1/2 cups diced sweet onion
  • 2 medium jalapeños, seeds and ribs removed, diced
  • 8 large cloves garlic, finely diced
  • 6 teaspoons canning salt
  • 1 cup distilled white vinegar (5%) or lemon juice
  • 1 (12-ounce) can tomato paste

Instructions

  1. Remove the skins from the tomatoes. by slicing an 'X' in the skin at the bottom of each tomato. Then place the tomatoes, working in batches as needed in boiling water for 1 minute. Then remove the tomatoes and immediately place the in an ice water bath. The skins should come off easily with your fingers. Slice the tomatoes in half and remove most of the seed core. It is okay is some seeds remain.
  2. Dice the tomatoes and vegetables and place in a large, 10 quart stockpot. Place the remaining ingredients in the pot and simmer for 20-30 minutes, until the salsa is heated through and thickened.
  3. Using a wide mouth funnel, ladle the cooked salsa into clean, sterile jars leaving 1/2 inch headspace. Place a plastic utensil down the inside of the jars to remove any air bubbles. Wipe rims of jars with a damp, clean cloth and place lids on top. Secure the lid with the band.
  4. Process in a water bath canner by placing the filled jars in the canner with water 2 inches above the top of the jars. Once the water comes to a boil, start the timer and process for 30 minutes, adjusting for altitude as necessary.
  5. Once the processing time is up, turn off the heat and let the jars sit in the hot water for 5 minutes. Then use canning tongs to remove the jars to a thick towel. Let sit at room temperature for 24 hours before testing the jars to make sure that they have sealed. Do this by pushing on the lid and if it doesn't move, then the jars sealed properly and can be stored in a cool dark place for 12 months. If the jars did not seal properly (the lid can be pushed in and bounces back up, place the salsa in the refrigerator and use within 2 weeks.

Notes

Recipe courtesy of igrowtomatoes.com

Nutrition Information
Serving Size 1 pint
Amount Per Serving Calories 99Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 1915mgCarbohydrates 19gFiber 7gSugar 12gProtein 4g
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