Canned Salsa Recipe (with simple canning instructions)

I am just about sick of dealing with tomatoes, aren’t you? I love them, I really do. But by the middle of September after I’ve stewed, sauced, dehydrated, chopped, pureed and cooked them (HUNDREDS of them), I am ready to be done. If you are feeling like me, here’s a recipe that will make all of the chopping, cooking and canning worth it. It is the most delicious canned salsa recipe!

I got it from my sister Stacy, but I’m not sure where she got it from. I made some small changes to fit our taste and wanted to share it with you! I’ll include the simple instructions for canning as well. If you’ve never canned before, it’s super simple and this is a great recipe to begin with!

And as usual, all of these ingredients should be organic if possible!

Canned Salsa

12 cups of tomatoes, chopped and drained (you can also peel if you’d like, but I didn’t)

5 medium onions, coarsely chopped

4 medium green bell peppers, coarsely chopped

1 cup chopped cilantro

9 cloves garlic, minced

8 jalapeno peppers

juice of 2 limes (if you don’t have fresh limes, this also equals 4 Tbsp lime juice)

20 oz tomato paste, organic if possible

3-4 tsp cumin

3 tsp salt

1 1/2 cups vinegar

 

Put all ingredients in a large dutch oven or soup pot. Bring to a boil. Turn down to a simmer. Stir regularly until thickened to desired consistency. Leave it chunky or puree it with an Immersion Blender. Fill jars. Process in a boiling water bath for 15 minutes. That’s it! 

If you’ve never canned before, here is a mini lesson:

Get a big pot of water boiling, preferably a canning pot with rack. You’ll need about 8-10 pint sized jars for this recipe, plus lids (I have been using these Reusable Lids with great success!). You will want to sterilize the jars either in your dishwasher or by boiling in the pot of boiling water for about 10 minutes. For the lids, you can boil them for just a couple minutes in a small saucepan. Spread a clean dishcloth on your kitchen counter to let everything dry. It’s okay if the jars aren’t dry, but the lids really need to be, otherwise they may not seal effectively.

Next, once the salsa is done cooking, you’ll want to fill the jars with salsa using a canning funnel like this. Next, wipe down the rims to be sure they are clean/dry. Then, put lids and rings on. You will want to turn the ring tight, then loosen just a bit so it can vent if needed.

Submerge them in the boiling water for 15 minutes, then remove with a jar lifter. Place on towel on counter. Jar lids should start popping to signal that they sealed. If after 30 minutes there are some that haven’t sealed, you can take lids off, wipe down rims, put lid/ring back on and re-boil. OR, you can just put the unsealed jar in your fridge to use right away.

 

Here are a few other tomato recipes you can try out as well:

Tomato Soup: A Great Homemade Recipe (using fresh tomatoes)

What to Do with ALL Those Cherry Tomatoes

How about you, what’s your favorite thing to can? Please share your recipes in the comments below!

 

This receipe was shared at:

Fill Those Jars Friday, Living Green Tuesday, Fat Tuesday, Scratch Cookin’ Tuesday, Whole Foods Wednesdays, Wednesday Fresh Foods, Frugal Days, Sustainable Ways, Tastetastic Thursday, Eat, Make, Grow Thursday, Creative Juice, Full Plate Thursday, Frugal Food Thursday

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