Zesty Salsa Canning Recipe

5 from 4 votes

This zesty salsa is packed with tomatoes, peppers, onions, and just enough spicy tingle to tickle your taste buds. Preserve your garden harvest with this salsa canning recipe. Open a jar any time and enjoy with tortilla chips or with your favorite Mexican inspired meals.

Prep Time40

Cook Time20

Canning Time15

Total Time1 15

Course: Canning

Cuisine: Mexican, Tex-Mex

Keyword: salsa recipe for canning

Servings: servings

Calories: 80kcal

Author: Grow a Good Life

Ingredients

10 cups chopped peeled seeded cored paste tomatoes (1/4-inch pieces - about 6 pounds)
5 cups chopped onions (1/4-inch pieces - about 1 1/2 pounds)
5 cups chopped seeded bell peppers (1/4-inch pieces - about 2 pounds)
2 1/2 cups chopped hot peppers (1/4-inch pieces - about 1 pound)
3 cloves garlic minced
1 1/4 cup apple cider vinegar (5% acetic acid)
2 tablespoons finely chopped fresh cilantro (optional)
1 tablespoon canning salt (or to taste, optional)
1 teaspoon hot pepper sauce (optional)

Instructions

Prepare your canning equipment

Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Make the salsa

Add the prepared tomatoes, onions, peppers, garlic, vinegar, and cilantro to a large saucepot. Stir to combine. Add up to 1 tablespoon of salt and hot sauce, if using.
Bring the mixture to a boil over medium-high heat, than reduce the heat to a simmer (180˚F), and cook the salsa about 10 minutes.

Can the salsa

Spread a kitchen towel on the counter. Use your jar lifter to lift a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.
Use your canning funnel and ladle to fill the jar with hot salsa, leaving 1/2-inch headspace.
Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars. Leave a little space in between the jars.
Once all the jars are in canner, adjust the water level so it is two inches above the jar tops.
Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling both half-pint and pint jars for 15 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).
When processing time is complete, turn off heat, and allow the canner to cool down and settle for about 5 minutes.
Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place for 12 to 18 months.
Allow at least 3 to 4 weeks for the salsa to develop its flavor. Once the jar is open, refrigerate and use up within a week. Yields 12 half pints or 6 pints.

Notes

This is a tested safe canning recipe from the Ball Complete Book of Home Preserving. Changing the recipe may make the product unsafe for canning.

All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. For half-pints and Pints at 1,001–6,000 feet = 20 minutes, above 6,000 feet = 25 minutes.

I am happy to answer any questions, but if you need immediate canning help or answers, please contact your local extension office.

Nutrition