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.
Course Appetizer
Cuisine Mexican
Keyword canned salsa, easy, homemade
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
water bath canning 30 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 6pints
Calories 36kcal
Equipment
5-6 pint sized jars
water bath canner
jar tongs
Ingredients
5poundsof tomatoesdiced
2cupbell peppersdiced
2-3jalapeño peppersseeded, diced
2cuponiondiced
3clovesgarlicminced
1cupapple cider vinegar
2teaspoonsalt
1Tbsp.sugar
Instructions
Prepare canning lids by sterilizing them in boiling water.
Clean jars.
Place all ingredients in a large stock pot.
Simmer 20 minutes. (Remember, it will continue to cook in the water bath canner)
Give your salsa a quick taste and extra sugar or salt, if necessary.
Ladle salsa into canning jars, leaving about 1/2" space at the top.
Wipe the rims of the jars with a damp towel to clean, if necessary. Screw on lids, being careful to not screw them on too tight.
Process salsa in a water bath canner for 35 minutes.
Remove jars and place on a towel on the counter.
Listen for the jar lids to "pop". This means that they have sealed. Any jars that don't seal can be reprocessed for another 15 minutes or placed in the refrigerator to be eaten.
Notes
Salsa that has been processed with a good seal has a shelf life of 18 months.You can use a food processor to making chopping and dicing easier.