Salsa time! Salsa is one of our favorite canned goods; we use it not only as a snack, but it’s also a staple ingredient that I use in chili and other spicy dishes. Canning salsa is a great way for me to preserve not only the tomatoes, but peppers and onions from the garden, too.
I’ve tried a number of recipes over the years, and this one is a keeper, getting thumbs up from my entire family.
This home canned salsa recipe calls for chopped vegetables. My easy, cheat-y way to do this is with a food processor using the metal blade. I simply core and quarter the washed tomatoes (I do NOT peel them; who’s got time for that?), pulse them until they’re the consistency I like in a salsa, and then measure them directly into the stock pot. I do the same with the peppers and garlic. If you don’t have a food processor, use a knife and aim for a quarter-inch dice on the tomatoes and onions and an even finer dice for the peppers.
Canning Salsa: Recipe
Yield: 7-9 pints
- 14 cups chopped tomatoes
- 3 large onions, chopped
- 6 jalapeno peppers, diced and seeds removed (avoid touching the seeds if possible, and for goodness sake, keep your hands out of your eyes!)
- 4 long green chiles, diced and seeds removed (I use banana peppers)
- 4 cloves garlic
- 2 cups lemon juice
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon black pepper
- optional: add 1-2 12-oz cans of tomato paste for a thicker salsa (I’ve tried this recipe with and without. I like the texture with the tomato paste, but I dislike adding conventionally grown paste from a bpa-lined can to my organically grown garden bounty.)
Note: If your tomatoes are really juicy ones, squeeze out some of the juice before processing to avoid a thin salsa. The texture of the salsa when it first goes in the pot is essentially what the texture will be in the jar. If you’re not happy with it, strain some of the juice off until you are.
Combine all ingredients in a large stock pot. Bring to a boil, reduce heat, and simmer for 30 minutes. Stir occasionally. Following standard canning procedures, ladle hot salsa into jars, leaving about 1/2″ head space. Screw on lids and bands, then process in a boiling water bath. 15 minutes, 0-1,000 feet altitude; 20 minutes, 1,001-6,000 feet altitude; 25 minutes, above 6,000 feet.
My recipe is adapted from one that I found years ago on NMSU’s College of Agriculture & Home Economics site, that as far as I can tell is no longer available online.
Canning salsa is is not hard. It’s basically a lot of chopping. I consider it to be a good recipe for novice home canners. (Find more easy canning recipes here.)
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