Fresh salsa is amazing, but you simply can’t store it. This canned salsa is absolutely delicious and has a fantastic shelf life. It definitely rivals any salsa you’d get in a restaurant! I’ll show you how to can salsa like a pro with a few simple steps.
Canning salsa is easier than it sounds. Just chop and simmer. Not like making spaghetti sauce and having to peel tomatoes or canning peaches and having a sticky mess all over the kitchen. We won’t talk about the spaghetti sauce I canned a few summers ago except to say that it was awful. There’s nothing worse than spending an afternoon peeling tomatoes and sweating up a storm in the kitchen only to have the fruits of your labor not turn out at all!
I love making fresh salsa (pico de gallo) and blender salsa because I like to avoid the canning process whenever possible, and they always turn out great, but this salsa was fairly quick to make and turned out absolutely delicious! It’s a keeper, for sure, and if I could just get a handle on not bawling my eyes out while cutting onions it would be even better.
Anyone have tips for an onion cry baby like me? It’s awful!!
I only purchased one tomato plant for our garden this year because I am the only ones who likes tomatoes in our family. Then I received two plants from a gal at church who had way too many starts. I figured I’d get a few tomatoes from each plant since that has been my experience in the past. Well, these 3 plants were good to me this year and grew like CRAZY. Between the 3 tomato plants, and the pumpkin plant that spread across the back of the house creating a huge pumpkin patch, our “little” garden has taken over. I couldn’t keep up with just adding them to sandwiches and salads and wanted to preserve them somehow. Luckily Derrick likes salsa too, so now we have a nice supply to share.
My sister sent me a fantastic recipe from The Fresh Plate that I followed, but you could use any combination of tomatoes, veggies, and spices. The canning process is the same.
How to Can Salsa
The only modification I used was to reduce the jalapenos to 3 per batch (which was about 1/2 c. chopped) instead of 2 cups chopped. This created the perfect mild salsa.
I filled a large stockpot with all of my veggies. Tomatoes (red and yellow), bell peppers, jalapenos, onions, garlic, and apple cider vinegar. I let it simmer until it started to break down into a desired thickness.
Then I ladled it into hot canning jars (that had just been washed) and added the lids and rings. I ran them through a quick 35 minute process in my water bath canner. If you haven’t canned before, a water bath canner is the way to go. You can can most fruits and jams/jellies this way. It is just a huge stock pot; large enough for quart sized jars to fit inside.
Once the timer went off, I pulled the jars out and carefully moved them to the counter on top of a dish towel to cool. You’ll know they are sealed when the lids make a popping sound and there isn’t any give when pushing the lid down in the center.
Have you canned any of your summer bounty this year?
You might also like…