Canning Local

Putting your produce into production

Tomato salsa canning recipe

Making salsa is a fantastic and tasty way to enjoy fresh garden produce in the summer. Keep the zesty action going and can some tomato salsa and enjoy it throughout the year. Because you will be adding some low-acid vegetables to the salsa, the vinegar ingredient is necessary for proper preservation. You can preserve salsa in a boiling water bath canner, so there is no need to invest in an expensive pressure canner for this recipe.

10 cups chopped, cored, and peeled fresh tomatoes

5 cups chopped and seeded green bell peppers

5 cups chopped onions

2-1/2 cups chopped and seeded hot peppers, like jalapenos, hot banana, or serrano

1-1/4 cups cider vinegar

3 cloves garlic, finely chopped

2 Tablespoons cilantro, finely chopped

1 Tablespoon canning salt

1 Tablespoon hot pepper sauce (optional)

This recipe will make about six pints.

Sterilize your jars and new lids and set aside. Using a stainless steel stock pot combine the tomatoes, green peppers, onions, hot peppers, vinegar, garlic, cilantro, salt, and hot pepper sauce. Stir constantly and bring to a boil on medium high heat. Adjust heat down if necessary and continue to boil for 10 minutes. The salsa should thicken up a little.

Using a ladle, pour the hot salsa into the sterilized jars. Leave 1/2 inch headspace. You may need to remove bubbles from the jar by poking with the handle of a wooden spoon. If headspace goes down add a little more salsa. Clean and wipe dry the jar rims and attach the lids with bands.

Lower jars into the boiling water bath that has a rack on the bottom. Cover with a lid. Process the pint jars for 15 minutes. If you use half pint jars, still process them for 15 minutes. After 15 minutes, take off the canner lid and let the jars rest in the bath for 5 minutes. Then remove the jars and set them on a dry cloth. Leave undisturbed for 12 to 24 hours before testing the seals. You can then store them for up to one year. Refrigerate after opening.

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