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pints of canned salsa
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5 from 1 vote

How To Can Salsa

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 minutes
Cook Time 30 minutes
water bath canning 30 minutes
Total Time 1 hour 15 minutes
Servings 6 pints
Calories 36kcal

Equipment

  • 5-6 pint sized jars
  • water bath canner
  • jar tongs

Ingredients

  • 5 pounds of tomatoes diced
  • 2 cup bell peppers diced
  • 2-3 jalapeño peppers seeded, diced
  • 2 cup onion diced
  • 3 cloves garlic minced
  • 1 cup apple cider vinegar
  • 2 teaspoon salt
  • 1 Tbsp. sugar

Instructions

  • Prepare canning lids by sterilizing them in boiling water.
  • Clean jars.
  • Place all ingredients in a large stock pot.
    chopped veggies for salsa
  • 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.
    pints of canned salsa

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.

Nutrition

Serving: 100g | Calories: 36kcal