best salsa recipe for canning

The Best Salsa Recipe For Canning

If you’re looking for the best salsa recipe for canning, you’re not going to want to miss out on this. This simple salsa recipe is full of flavor and taste and packs quite a delicious punch. 

Best Salsa Recipe for Canning 

It’s one of my favorite salsas to add to Air Fryer Mexican Street Corn Nachos or to have as a topping for Air Fryer Eggs In A Bell Pepper Ring. It has a subtle heat that pairs perfectly with just about anything.

And if you want to add in more heat, just add in a bit more spice. You can easily change up the flavor and the heat level in no time at all. 

How hard is it to can salsa?

It’s actually quite simple. All you need are a few canning tips and pay attention you don’t listen to canning myths and you’ll be well on your way. The great thing about canning is it saves you money, keeps you within your monthly grocery budget, and saves you time.

Not to mention it’s great to be able to have fresh veggies in recipes like salsa and marinara that I’ve canned during the winter months when it’s cold and snowing outside. 

How do I know the jar is sealed when I’m canning?

If you’re new to canning, know this is a vital step in the process. You need to be certain that the lid is sealed tight and not popped. Because if it is, it’s not going to be safe to eat.

You can easily tell if a lid is sealed by pushing down on the middle of the lid on the jar. If it pops up and down, the seal didn’t work during canning and you need to either toss out that jar or eat it right away. 

Ingredients for the best salsa recipe

Just gather up the list of simple ingredients to get started.

  • 6 lbs. tomatoes (about 18)(remove the top seeds from the tomatoes)
  • 1 lb. jalapenos (6-8 peppers seeded and cut into 4 pieces)
  • 2 white onions (cut peel and cut each onion into 8 pieces to roast)
  • 6-8 cloves fresh garlic (peeled)
  • 2/3 cup bottled lime/lemon juice
  • 1/2 cup chopped fresh cilantro
  • 1 tsp salt
  • 4-pint jars

How to make Canned Salsa

Start by preheating the oven to 450F. While you’re waiting for the oven to heat, prepare your tomatoes, jalapenos, onions, and garlic for roasting.

Spread the vegetables out evenly on baking sheets.

You’re going to roast your vegetables on the baking sheets in the oven for 15-20 minutes or until the tops have started char and become crispy.

Once they’re done, remove the baking sheets from the oven.

With the vegetables still hot, transfer them to a blender.

Once in the blender pulse your salsa until it reaches the desired consistency.

Pro Tip- You can also place the vegetables in a stockpot so that you can use an immersion blender to blend your salsa to the desired consistency.

Now, add the lime juice, salt, and cilantro to the salsa and mix until it is all combined.

Ladle the salsa while still hot into warmed jars.  Fill jars to 1/4 inch below the rim. Make sure to remove any air bubbles.

Wipe down the rim of each jar with a damp paper towel, then add the lids to the jars. Hand tighten but do not crank the lids closed.

Place jars of salsa on a rack in your water bath. Using a rack is very important—don’t skip this!

Process jars for 15 minutes. Carefully remove the jars from the water bath and let cool on a wire rack or towel for 12-24 hours. Now listen for the pings, my favorite part!

Test to make sure each jar is sealed, store, and enjoy!

Tips To Remember When Canning Salsa

– Tomatoes with a lot of volume, like Roma, work the best

– The easiest way to remove the seed from your tomatoes is to cut off the top of the tomatoes, and then use your knife to cut the tomatoes around the seeded center. Some seeds are okay.

– To make spices, substitute different peppers or leave the seeds in your jalapenos. You can substitute 4-5 serrano peppers or 2-3 habanero peppers.

– If you don’t want to use whole garlic, you can substitute minced fresh garlic or garlic paste.

– Be sure to use a bottle of lime/lemon juice to ensure the pH is stable.

– You can also substitute 1 cup apple cider vinegar in place of lime juice. You will need more vinegar because it is less acidic than lime juice.

– If you are not able to completely fill 4-pint jars because you used fewer ingredients or maybe your tomatoes were less meaty, you can make up the volume by mixing in tomato sauce or canned diced tomatoes if needed.

What is the shelf life of home-canned foods?

For the most part, you can assume that a jar of salsa or other items that you’ve canned have a shelf life of 1 year or more. Some might be more, but this is a pretty good average to keep in mind. I can say that we use this up quickly so I cycle it around each year and never have an issue.

What foods taste great with salsa? 

Salsa is one of the most versatile additions to increase the taste of so many dishes. Some of MY favorite recipes that salsa pairs with are:

And that’s just a few of my favorites. You can easily add salsa to just about anything where you want to add a little bit of heat. 

Don’t Forget To Print Out The Recipe For Later! Also, subscribe to my youtube so you can see all my cooking videos! 

The Best Salsa Recipe For Canning

The Best Salsa Recipe For Canning

This is the absolute best recipe for canning salsa! It is so good and tasty. Easy to make, low carb, and delicious! Perfect with nachos, for taco Tuesday, or anything you like your salsa with. This isn't just a good recipe though, learn how to can and preserve salsa.

Ingredients

  • 6 lbs. tomatoes (about 18)(remove the top seeds from the tomatoes)
  • 1 lb. jalapenos (6-8 peppers seeded and cut into 4 pieces)
  • 2 white onions (cut peel and cut each onion into 8 pieces to roast)
  • 6-8 cloves fresh garlic (peeled)
  • 2/3 cup bottled lime/lemon juice
  • 1/2 cup chopped fresh cilantro
  • 1 tsp salt
  • 4-pint jars

Instructions

    1) Preheat the oven to 450F. Prepare your tomatoes, jalapenos, onions, and garlic for roasting. Spread the vegetables out on baking sheets.


    2) Roast your vegetables on the baking sheets in the oven for 15-20 minutes or until the tops have started to char and turn crispy.


    3) Remove the baking sheets from the oven. While the vegetables are still hot transfer them to a blender. Pulse your salsa in the blender until it reaches the desired consistency. You can also place the vegetables in a stockpot so that you can use an immersion blender to blend your salsa to the desired consistency.


    4) Next add the lime juice, salt, and cilantro to the salsa and mix until it is all combined.


    5) Ladle the still hot salsa into your sterilized pint jars. Fill to 1/4 inch below the rim. Gently tap or shake out any bubble. Wipe the rim of each jar, then add the lids to the jars. Hand tighten but do not crank the lids closed.


    6) Place jars of salsa on a rack in your water bath. Process for 15 minutes. Carefully remove the jars from the water bath and let cool on a wire rack or towel for 12-24 hours.


    7) Test to make sure each jar is sealed, store, and enjoy!

 

How long does canned food stay good once opened?

Once you open canned food, it needs to be eaten relatively quickly. Depending on what the food is, it’s going to have a shelf life of 3-7 days in the fridge. It might be a bit longer with things like salsa or even jams and jellies, but you’re going to want to eat it as quickly as possible once you take off that sealed lid. 

Are you ready to make this simple salsa recipe? It’s fast and easy and tastes so good! 

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