Salsa has always been something we had on hand growing up, and that is still true for me today. It’s a great addition to many recipes and is always a hit when put out with chips for an appetizer. One of the best things about salsa is it can be made so many different ways using such a large variety of ingredients.
I decided to try canning salsa this year for the first time and I am definitely happy with the result. I’ll be adding this to my yearly canning list from now on! This is such a fun thing to make since you have so much control over what to put in it.
Here is how I did mine:
5 Cups Tomatoes, peeled & cored (about 13-15 medium)
2 ½ Cups Bell Peppers, chopped & seeded (2-3 medium)
2 ½ Cups Onions (2 Large)
1 Cup Hot Peppers, chopped & seeded (10-20 Jalapeno, Serrano, etc.)
¾ Cup Cider Vinegar
1 Tbsp. Cilantro, finely chopped
8-10 Half Pint Jars, with lids and rings
2 Medium Bowls
2 Large Pots
Funnel Or Glass Measuring Jar With Handle
Jar Lifter (optional)
Jar Separator (optional)
In the other large pot, bring half pint jars to a boil to sanitize. Bring lids to a simmer in small pot.
While those are going, start chopping other veggies, making sure to wear gloves while cutting peppers. This can be time consuming so keep an eye on the tomatoes as you chop. Just toss all the finished veggies in a bowl.
The skins of the tomatoes will split, meaning they are ready to take out. We let ours cook for a while even after they split since it softens them further. It’s not an exact science; so don’t worry if they stay in a little longer while you are finishing up chopping other veggies.
Take a slotted spoon and carefully scoop out tomatoes setting them in a separate bowl. Empty water out of the pot and set back on stove. Carefully take each tomato in the slotted spoon and run under cold water so you are able to peel off the skins without burning your fingers. Once the skin is removed, take a knife and cut out the core. Discard cores and skins.
Place cored tomatoes back into the same pot they were boiled in. Cut up any large chunks. Add all the other veggies and vinegar to the tomatoes. Bring to a medium boil and stir frequently so the bottom doesn’t burn. Mixture should thicken up as it cooks, about 10-15 minutes.
Once thickened, pull out jars from boiling water using a tongs and pour water out of them. Set them on a towel (open side up) and space them out. Then take a glass measuring cup with handle, or a ladle, and carefully fill each jar. If you don’t have a funnel, use a spoon to direct salsa into jars. Leave half inch of space at the top.
This recipe should make about 8-9 half pint jars of salsa, but it can vary. If you have a partial jar you can set that one in fridge to use first since they need to be filled to seal properly.
After they are filled, carefully wipe the rims if needed. Take lids out of simmering water and place on jars, followed by rings. Using a towel or hot pad, carefully screw rings on to tighten lids in place. Try to avoid touching the center of lid.
Once lids are on, place jars into boiling water again. The water should not cover the lids, so remove some water if needed. Boil for 15 minutes and remove, setting on a towel to cool. The small half pint jars seal relatively fast, so within a few minutes you may hear the “pop” of the seal setting. Let them sit and cool overnight before moving them. Store in a cool dry place out of the sun.
Now you will have salsa you can enjoy all year round, if it lasts that long! Don’t be afraid to play with the ingredients. I did 3 different colors of bell peppers and 2 different colors of onions. This can be adjusted depending on what you may have growing in your garden or what you are able to buy. Just try to keep the amount the same even if you change the variety of that ingredient. I’ve also included another free printable label sheet you can use to show the date it was made and what flavor it is.
Have fun and happy chopping!
Coborn’s Inc. Graphic Designer