Canning Salsa Recipes
Tomatoes are high in acid and can be safely preserved by the simple water bath canning method. You can, of course, use a Pressure Canner instead but you don't have to for most tomato salsa recipes.
Byron’s Salsa 8 cups ripe Tomatoes 3 cups chopped Onion 1 cup seeded and chopped Jalapeno Peppers 1 cup Cider Vinegar 1 TBS Salt Dip tomatoes in boiling water for 30-60 seconds until skins loosen. Dip in cold water and slip off skins. Core and chop tomatoes. In a 6 to 8 qt. saucepan, combine all ingredients. Bring to a boil, stirring often. Reduce heat and simmer 30 minutes, or to desired thickness. Immediately fill hot pint jars with salsa, leaving ½ inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in Water Canner for 15 minutes. Yield: 6 pints. Fiesta Salsa 7 cups chopped, seeded, peeled, cored Tomatoes 2 cups chopped, seeded, peeled Cucumbers 2 cups chopped and seeded Banana Peppers 1 cup chopped White Onion 1/2 cup chopped, peeled, roasted Anaheim Peppers 1/2 cup chopped Jalapeno Peppers 1/4 cup minced Cilantro 3 cloves Garlic, minced 1 TBS minced fresh Marjoram 1 tsp. Salt 1/2 cup Cider Vinegar 2 TBS Lime Juice
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into 4 hot, pints jars; leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Remove jars from water-bath and place on countertop (I put a thick towel down on my counter first) to cool. Check cap for successful seal by pressing down in the center. If the lid center does not move up and down, when pressed, the lid has sealed. Remove bands and store Salsa in a dry, dark, cool place. Yield: 4 - 1 pint jars of Salsa.
Home Canned Salsa 8 cups chopped fresh Tomatoes 1 cup Jalapeno Peppers, seeded and minced 1 large White Onion, diced 6 cloves Garlic, minced ½ cup chopped fresh Cilantro 1 TBS Salt ¾ cup Cider Vinegar ¼ cup fresh Lime Juice Combine all ingredients in a large pot. Bring to a boil over medium high heat. Reduce heat and simmer about 10 minutes. Pour hot salsa into hot, sterilized canning jars, leaving 1/4 inch headspace. Seal jars with two piece caps. Process in a boiling water bath for 15 minutes.
Hot 5 pounds Tomatoes (about 8 cups) 2 pounds Chile Peppers 1 pound Onions, chopped 1 cup Vinegar 1 TBS Salt ½ tsp. Pepper Seed and chop peppers.
Jalapeno Salsa (from Ball Blue Book of Preserving) 3 cups chopped, seeded, peeled, cored Tomatoes 3 cups chopped Jalapeno Peppers 1 cup chopped Onion 6 cloves Garlic, minced 2 TBS minced Cilantro 2 tsp. Oregano 1 1/2 tsp. Salt 1/2 tsp. Cumin 1 cup Cider Vinegar
Note: If less hot salsa is desired, seed jalapeno peppers before chopping.
Picante Salsa (from Acres Magazine, Fall 2005) 1 rib of Celery, chopped fine 4 cups of Onion, chopped fine 4 cups of Peppers, chopped fine (1 cup Jalapeno for mild, 2 cups for medium, 3 cups for hot - remainder may be bell or sweet peppers) 1/2 gallon fresh Tomatoes, chopped 1 cup Cider Vinegar 3 TBS Pickling Salt 1 TBS Black Pepper 1/2 cup Sugar 2 TBS Mustard Seed
Pineapple-Chile Salsa 4 cups cubed, seeded, peeled Papaya 2 cups cubed, cored, peeled Pineapple 1 cup Golden Raisins 1/2 cup chopped Anaheim Peppers 2 TBS minced Onion 2 TBS minced Cilantro 2 TBS Brown Sugar 1 cup Lemon Juice 1/2 cup Lime Juice 1/2 cup Pineapple Juice
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into 6, hot, half-pint jars; leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in a boiling-water canner. Tomato and Pepper Salsa 1 ½ pounds Bell Peppers, seeded 3 hot Chili Peppers, seeded 2 large Red Onions 3 cloves Garlic 2 TBS Olive Oil 3 TBS fresh Lemon Juice 2 tsp. Sea Salt 1 lb. ripe Tomatoes ¼ cup chopped fresh Cilantro Coarsely chop the peppers and onion. Put them into the food processor along with the garlic, oil, lemon juice, and salt. Process until finely chopped. Put the mixture, along with the tomatoes and cilantro, into a pan. Bring contents to a boil and simmer for 5 minutes. Pour the salsa into sterilized jars and process in a boiling water bath for 25 minutes.
Tomatillo Salsa 5 1/2 cups chopped Tomatillos (about 2 lbs.) 1 cup diced White Onion 1 cup chopped Green Chili Peppers 4 cloves Garlic, minced 2 TBS minced Cilantro 2 tsp. Cumin 1/2 tsp. Salt 1/2 tsp. Red Pepper 1/2 cup Vinegar 1/4 cup Lime Juice
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into 2, hot, pint jars; leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in a boiling-water canner.
Coarsely chop the peppers and onion. Put them into the food processor along with the garlic, oil, lemon juice, and salt. Process until finely chopped. Put the mixture, along with the tomatoes and cilantro, into a pan. Bring contents to a boil and simmer for 5 minutes. Pour the salsa into sterilized jars and process in a boiling water bath for 25 minutes.
Zesty Salsa 10 cups chopped, peeled Tomatoes (about 6 lbs.) 5 cups seeded and diced long, green Peppers (about 2 lbs.) 5 cups diced White Onion (about 1 1/2 lbs.) 2 1/2 cups chopped seeded, hot Peppers (about 1 lb.) 4 cloves Garlic, minced 2 TBS minced Cilantro
1 TBS Salt 1 1/4 cups Cider Vinegar Hot Pepper Sauce (optional, to taste)
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into 6, hot, pint jars; leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in a boiling-water canner. |
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