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Canning Homemade Salsa

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August 6, 2014 by Kendra 11 Comments

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Late summer finds me in the kitchen canning homemade salsa. We eat so much salsa during the year that it would be insanely costly to buy it.  If you know how to can and don’t mind chopping onions and hot peppers you can also can homemade salsa.

My homemade salsa is one that mother and I have been making for years. However, each year it tastes a little different. In fact, the salsa I can, tastes different than the salsa mom cans.

Why the difference? Well, we don’t get our ingredients from the same garden for starters. The other thing is peppers and onion vary in hotness from one summer to another.  Just keep that in mind when you are canning homemade salsa. Taste testing is important!

Canning homemade salsa is pretty easy to do and so tasty. This salsa recipe can be canned or enjoyed fresh!

Canning Homemade Salsa:

Let’s start with the basic recipe:

  • 1 pound of chopped onions
  • 6 gloves minced garlic
  • 1/3 pound chopped jalapenos
  • 1 pound chopped sweet banana peppers
  • 5 pounds chopped tomatoes
  • 1/3 cup raw cane sugar
  • 4 teaspoon cumin
  • 3 tablespoons salt
  • 2/3 cup apple cider vinegar
  • 1 quart tomato sauce
  • 4 ounces chopped fresh green chilli peppers
  • 1/4 cup minced cilantro
  • 3/4 cup clear jell or corn startch

Mix the clear jell with the tomato sauce first, making sure there are no clumps. Then mix everything all together.

Next comes the tasting. Your salsa will actually “cool” when you can it. So when tasting your salsa, you want to make sure it’s just a bit warmer than you would like. If my salsa is not hot enough I will add more banana peppers first and then just a smidgen more jalapeno.  If the salsa is too hot, add a few more tomatoes.

canning homemade salsa

Pour your salsa into clean pint jars and process in a hot water bath for 15 minutes.

Makes approximately 10 pints of salsa.

~To enjoy just as a fresh salsa, leave out the clear jell.

Hot water bath method for canning homemade salsa:

Pour salsa into clean pint jars, top with new lids and tighten with canning rings.  Place jars into a hot water bath canner and cover with water. Turn the heat to high.

Once the water begins to boil, set your timer for 15 minutes. When the timer goes off, slowly lift your jars out of the water and set on the counter to cool.  It’s helpful to make sure there is no cold air blowing directly onto the area where your jars are, as the cold air could cause the hot jars to break.

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Filed Under: Home and Garden Tagged With: canning, easy recipe, preserving, salsa

Respectful opinions are always welcome

  1. samantha says

    August 6, 2014 at 10:42 am

    do you peel your tomatoes before you cut them? the only other salsa I have made I had to peel them thanks

    Reply
    • Kendra says

      August 6, 2014 at 10:54 am

      I don’t peel them. I’ve never heard of doing that to be honest.

      Reply
  2. samantha says

    August 6, 2014 at 10:59 am

    thank you very much! that’s great because it is a headache! 🙂

    Reply
    • Kendra says

      August 6, 2014 at 11:05 am

      If you don’t like the peels you could dunk your tomatoes in boiling water for about 2 minutes or until the skin splits and then drop in cold water. The skins will slip right off and the tomatoes will still be raw enough to cut.

      Reply
  3. Caroline says

    August 7, 2014 at 11:37 am

    Hi, could you clarify the measurement on the clear gel please? Thanks, I’m a beginner canner over here.

    Reply
    • Kendra says

      August 7, 2014 at 12:03 pm

      It’s 3/4 a cup. sorry I missed getting that in there. 🙂

      Reply
  4. Mrs. Abella says

    August 7, 2014 at 9:15 pm

    This is the first year I’ve done canning, and made salsa. So far 2 quarts and 13 pints, all from veggies from the garden we share with my father in law. He is an awesome gardener and the plot is at least 45 years old and produces this year 2 to 4 pound tomatoes.

    Anyway, I’m loving seeing all the various salsa recipes. My hubby and his dad’s side of the family are Cuban, and salsa is simply the spanish word for sauce…so we have all kinds of different salsas. 🙂

    Thank you for sharing yours!

    Reply
    • Kendra says

      August 7, 2014 at 10:36 pm

      Salsa=Sauce that’s awesome!

      Reply
      • Mrs. Abella says

        August 17, 2014 at 11:35 pm

        Yep! You should try some different salsas, like the avocado/pineapple, mango, and so on–the fruity ones are awesome! We have some in the cuban cookbooks that are definitely non-fire breathing, and very tropical flavored and taste great over a roast or chicken. 🙂 And they are easily canned. 🙂

        Reply
  5. Neisa says

    August 28, 2014 at 1:08 pm

    I’m so happy to have come across this! I was just telling my mom the other day that I wanted to make some canned salsa, but I hadn’t found a recipe yet. My husband eats this like crazy, and it can get pretty expensive. lol. I’ll have to give this one a try. 🙂

    Reply
    • Kendra says

      August 28, 2014 at 1:19 pm

      I hope he likes it!
      And I agree. What I can HAS to last us because the boughten is way to expensive. That and I don’t like most boughten salsa

      Reply

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