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.

finished salsa

 

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 recipe 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

Mountain Rose Herbs. A herbs, health and harmony c
10 comments
frugalfollies
frugalfollies

I haven't done any canning in a while - I definitely need to get back to it.  Thanks for the inspiration!

 

Thanks for linking up to Frugal Food Thursday at Frugal Follies!

frugalfollies
frugalfollies

I haven't done any canning in a while - I definitely need to get back to it.  Thanks for the inspiration!   Thanks for linking up to Frugal Food Thursday at Frugal Follies!

mizhelenadams
mizhelenadams

Hi Melissa,

This is a great Salsa recipe that we would just love!  Thanks for sharing with Full Plate Thursday and hope you come back soon!

Miz Helen

mizhelenadams
mizhelenadams

Hi Melissa, This is a great Salsa recipe that we would just love!  Thanks for sharing with Full Plate Thursday and hope you come back soon! Miz Helen

kristygardner
kristygardner

i love tomatoes no matter how many i eat! so we'll have to agree to disagree there ;)

 

that being said, i really wanted to make my own salsa this year. but due to a move across the country, it didn't happen. I did manage to can a year's worth of bourbon soaked cherries though. priorities, right?

 

thanks for sharing with us at the Wednesday Fresh Foods Link-up! I hope to see you again this week with more seasonal & whole/real food posts! xo, kristy.

kristygardner
kristygardner

i love tomatoes no matter how many i eat! so we'll have to agree to disagree there ;)   that being said, i really wanted to make my own salsa this year. but due to a move across the country, it didn't happen. I did manage to can a year's worth of bourbon soaked cherries though. priorities, right?   thanks for sharing with us at the Wednesday Fresh Foods Link-up! I hope to see you again this week with more seasonal & whole/real food posts! xo, kristy.

craftygrdenmama
craftygrdenmama

Thanks for sharing this! I've got canning on the gardening to do list for next year. So, I'll be sure to pin this for future reference. Feel free to swing by my Tuesday Greens linky to link up this or any other sustainable living post. We're brand new and would love for you to join us. Have a great week!

craftygrdenmama
craftygrdenmama

Thanks for sharing this! I've got canning on the gardening to do list for next year. So, I'll be sure to pin this for future reference. Feel free to swing by my Tuesday Greens linky to link up this or any other sustainable living post. We're brand new and would love for you to join us. Have a great week!

RealFoodEater
RealFoodEater

@kristygardner Mmmm, bourbon soaked cherries. Good priority!

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