Canning your own salsa is a wonderful way to enjoy summer tomatoes. Plus you have salsa all winter!
You will also love our Red Tomato Preserves if you enjoy canning tomatoes!
Table of contents
❤️WHY YOU WILL LOVE THIS RECIPE
We love salsa and making our own means we can make it how we like. You can make this hot or mild or sweet, whatever you prefer. This is a good base recipe and we love it. Plus we found it pretty easy to make, which is always an added bonus. You will love adding this delicious salsa to every recipe you enjoy with salsa. You can add what you like and leave out what you don’t. This recipe is very versatile.
Garden Fresh Red Tomatoes – This is a must-make if you grow fresh tomatoes every summer. We like them to be pretty ripe, but you will cut out rotten parts if you find any.
Green Peppers-We love green peppers; if you are not a fan, you can always leave them out.
Chopped Onions – adds great flavor. We used just white onion, but you can use what you like.
Tomato Paste– This is a must-add.
White Vinegar – helps preserve it for canning.
Garlic – great seasoning
Jalapenos – chopped, remove seeds if making mild salsa
Spices and sugar – these are versatile but the ones in this recipe are our favorites.
Jars with lids-this recipe will make 1.5 half pints of tomato preserves. Be sure that your jars are clean. You can easily sterilize them by running them through the dishwasher.
Boiling Water Canner with Rack – Boiling water canners have a lid and a rack for holding jars. The rack is necessary to keep the jars off the bottom of the canner during the canning process so they won’t crack and to allow water to circulate under the jars.
Canning Tongs – You will need these to remove the jars from the water bath.
Canning Funnell – This makes it much easier to fill the jars since the tomato mixture will be very hot. However, we have done it with a ladle.
Bowls- for cutting up tomatoes, discard peels and core and a pot to mixing the tomato ingredients in for cooking.
🍽️HOW TO MAKE
This process can sound overwhelming but once you get it down it really comes together quickly. We are going to give you instructions on make the salsa and the canning process as well.
You can wash canning jars and bands in hot water with soap and rinse or place in the dishwasher. The round self-sealing lids should be prepared according to the manufacturer’s instructions on the box.
Start a pot of water on the stove to scald your tomatoes so that you can peel the skin off. This doesn’t have to be boiling, but you do want it hot.
In one side of the sink, fill it will cold water and add ice to it to get it really cold.
You will need a bowl to discard all of the peelings and core into. Plus, a bowl to cut up the tomatoes into.
Chop up all of your vegetables and have them ready to go.
Place a few tomatoes in the hot water, let sit for about 30 seconds, scoop out with a ladle, and put immediately in the cold water. Remove from water once cooled, and peel the tomato. It should come off very easily. Discard the peel, cut up the tomato and discard the core. Continue this process until all tomatoes are done.
Add remaining ingredients to tomatoes. Bring to boil on stovetop, turn to medium heat, stirring often for 30 to 35 minutes.
Remove from stove and place in jars, leaving about 2 inches at the top of jar. Wipe jar rims, add lids and rings. Do not screw rings on tight. Have canner ready with boiling water ready for jars.
Put jars in canner with canner tongs. Process jars in a boiling water bath canner for 30 minutes. Remove from canner with canner tongs. You will hear the jar’s seal with a pop. Once sealed, tighten rings. Let sit for 24 hours.
You can double or triple this recipe. It’s very versatile. This recipe made 8 pints.
You can use more or less of all spices. Can leave out jalapeños but if you do add another 1/2 cup of chopped green peppers or can add chili peppers.
WHAT TO SERVE WITH:
This recipe goes with any dish you use salsa on. We love it on this Chicken Tortilla Chip Casserole. Which is one of our most popular recipes. You can serve it with our Mexican Rice which is always a hit!
❓FREQUENTLY ASKED QUESTIONS:
Yes, if you do add another 1/2 cup of chopped green peppers or can add chili peppers.
I wouldn’t call the salsa thick, but it’s not runny, either. Great inbetween.
A good rule of thumb is most canned salsa processed in a canner will be good for a year. Once you open a jar you will need to keep it in the refrigerator.
💕MORE RECIPES YOU MAY ENJOY
This recipe made 8 pint jars, you can double or triple this recipe.
Canned Salsa Recipe
- Water Bath Canner
- Canning Jars with seals and lids
- Canning Tongs
- Canning Funnell or Ladel
- 9 cups peeled and chopped tomatoes
- 2 cups chopped green peppers
- 2 1/2 cups chopped onions
- 1 cup white vinegar
- 12 ounces of tomato paste
- 6 tablespoons sea salt regular salt or canning salt
- 8 cloves of garlic or 8 teaspoons minced garlic
- 3 to 4 jalapeños chopped (remove seeds for mild salsa)
- 1 tablespoon white granulated sugar
- 1 teaspoon cumin
- 1 teaspoon dried cilantro
- Wash jars, rings and lids. Peel and chop tomatoes.
- Add remaining ingredients to tomatoes. Bring to boil on stovetop, turn to medium heat stirring often for 30 to 35 minutes.
- Remove from stove and place in jars. (We use pint jars). Wipe the mouths of jars before placing on lids and rings.
- Place in hot water bath for 30 minutes. Makes about 8 pints.
Can leave out jalapeños but if you do add another 1/2 cup of chopped green peppers or can add chili peppers.
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