Canning salsa is a fun and delicious way to preserve the taste of summer all year round. And we have the best canning salsa recipe for beginners that will have you feeling like a pro!
Our recipe is easy to follow and creates a flavorful, chunky salsa that is perfect for any event or gathering. We’ll also share our tips and tricks along the way.
Read on to find out why our recipe is the bona fide and get ready to create your very own jar of summer goodness!
What is Canning Salsa?
Originating in Mexico (similar to the savory tacos, Authentic Mexican Chili Rellenos, or White Chicken Tortilla Soup), Salsa has long been a go-to in Mexican cuisine. The word “salsa” means sauce in Spanish, and it can be concocted using flavorful ingredients like fresh tomatoes, pungent onions, spicy chili peppers, and more.
Salsa can add a bit of zest to any dish. By canning your own salsa, you’ll have a stash of this tasty topping that can be used for months or even years.
Savor the summer with the best canning salsa (Photo credit: Alleksana | Pexels).
How to Make The Best Canning Salsa?
The key to the best canning salsa at home is easy: go for the best ingredients you can find. We suggest canning salsa with fresh tomatoes – the most loved one out there!
Time to prep | 25 minutes | Servings | 6-pint jars (16 oz) |
Time to cook | 15 minutes | Skill Level | Basic |
Canning Salsa Ingredients
To make the best canning salsa at home, here are the ingredients you’ll need:
- 10 cups chopped cored peeled fresh tomatoes
- 5 cups chopped seeded green bell peppers
- 2-1/2 cups chopped seeded chili peppers (hot banana, Hungarian wax, serrano, or jalapeño)
- 5 cups chopped onions
- 1-1/4 cups cider vinegar
- 2 Tbsp finely chopped cilantro
- 1 Tbsp salt
- 1 tsp hot pepper sauce (optional)
- 3 cloves garlic, finely chopped
How to Cook The Best Canning Salsa?
Canning salsa with fresh tomatoes, peppers, and cilantro, this easy recipe is sure to impress. Here’s how to make it:
1. Prep Jars and Lids
Get your boiling water bath ready and heat up your canning jars to sterilize. Wash the lids in warm soapy water and set them aside with the bands.
2. Combine Ingredients and Boil
In a large stainless steel saucepan, gather all of your ingredients. Heat the mixture to boiling, stirring the pot frequently.
3. Simmer and Thicken
Reduce the heat and let it simmer for 10 minutes, stirring frequently until it thickens up a bit.
4. Fill Jars and Seal
Ladle the salsa into your hot jars, remember to leave about 1/2 inch of headspace at the top. Pop any air bubbles, wipe the rim of the jar clean, and center the lid on top.
5. Boil in Water Bath
Apply the band and tighten it just enough so that it’s fingertip-tight. Then place the jar in your boiling water bath. Process the jars for 15 minutes
6. Cool and Enjoy!
Let the jars sit for 5 minutes before removing them and letting them cool down for 12-24 hours.
Now you have the perfect canning salsa recipe to enjoy all year round, straight from your own kitchen!
Canning salsa without vinegar: Is it safe?
So, you wanna make sure your salsa doesn’t end up crawling with nasty bacteria like Clostridium botulinum, which could produce a deadly toxin named Botulism.
While you can make canning salsa without vinegar, you need to ensure that your salsa is still acidic enough. One trick is to add other acidic ingredients, like lemon juice or citric acid.
Another option is to use canned tomatoes, which are already acidic due to their processing.
How to Serve The Best Canning Salsa?
Once you’ve canned the perfect salsa, you may want to enjoy it to the fullest. Here are some tips for serving the best canning salsa:
- As a dip: grab some crispy tortilla chips or fresh veggies for your favorite zesty dip!
- As a topping: take your yummy tacos or nachos up a notch with a little bit of this spicy goodness.
- As a marinade: give your meats (perfectly bbq or ribs) a little extra flavor with this salsa marinade.
- As a base: elevate your soups and stews with an extra kick of flavor. And if you’re really feeling fancy, why not try it in your cheesy lasagna, pizza, or spaghetti?
Canning Salsa Shelf Life
Canning salsa safely isn’t just about the process, but also how you store it. Keep it in a cool, dark place to prevent it from turning dark due to air or light exposure.
Unopened jars can last up to 18 months if the seal remains intact. After opened, pop it in the fridge and finish it within four to six days.
You can also pour your salsa into straight-sided jars and freeze them for up to two months. Don’t overlook to thaw it in the fridge and drain off any extra liquid.
Canning salsa at home: Beginners may ask
1. How do I know if my canned salsa is safe?
Let’s check the seal of the jar. The lid shouldn’t move when you press on the center, and you should hear a little “pop” when you crack the jar open.
2. Can I make canning salsa without cooking it?
Unfortunately no. Cooking the salsa helps to kill any bad bacteria that might be hanging around, and it also helps to thicken and blend the flavors.
3. Which tomato will be the best for salsa?
The best tomatoes for salsa are meaty and have a low water content. Roma tomatoes are a popular choice, but you can also use San Marzano, Amish Paste, or any other meaty tomato.
4. What equipment do I need to start canning salsa?
You will need a big stainless steel pot, some canning jars with lids and bands, and a boiling water bath. If you’re feeling fancy, a blender could help with all the chopping and blending.
5. How to thicken my canning salsa?
Keep simmering the salsa over low heat until it thickens to your liking. For an even thicker salsa, consider blending in tomato paste or cornstarch.
6. Why is my canned salsa bubbling?
Canned salsa may bubble or foam due to air trapped in the jar. It’s not a big deal, but if you want to avoid it, just withdraw any bubbles before you start processing it.
7. Why does my canned salsa turn to jelly?
If you overcook or too much pectin (a veggie fiber) is present in your canned salsa, it might turn into jelly. So, to avoid any texture issue, just make sure you follow the recipe.
8. Why can’t my canner build up enough pressure?
If your canner isn’t building up enough pressure, maybe the seal is faulty or the heat source isn’t enough. Or maybe there’s just too much water in there.
Tips and Praise The Best Canning Salsa
Everyone’s got their own secret tips and tricks for making their best canning salsa. Here’s what some of our fellow salsa makers suggest:
“I love how chunky your salsa is.” Say Tilila G. “I like chunky but I never thought of doing that chunky. I bet it is delicious with a wonderful bite of home grown tomato.”
“If you freeze your tomatoes before you are ready to can, when you thaw them the skins slip right off. Just core them first, saves a lot of time and don’t heat up your kitchen.” Karen suggests.
“I do exactly what you do to prepare my kitchen. It feels like it all works better and healthier.” Quirkychelle shares: “I love colored peppers in salsa too!”
You’ve made it to the end of our guide to canning salsa at home – congratulations! Don’t take risks: Always make safety your top priority by following our recommended guideline.
But don’t hesitate to get creative with your ingredients – salsa is the perfect canvas for experimenting with different flavors and spices, not just fresh tomatoes!
If you’ve tried out the best canning salsa recipe, how did it turn out? Share your wisdom with the community by leaving a comment below! Happy canning!