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Making and canning Salsa is pretty much a yearly event here. After all, who doesn’t love homemade Salsa?
We often have a pre dinner snack of salsa and tortilla chips, usually with a cold mug of home brewed beer. Here is the Ultimate Salsa recipe for you to try.
Make a small batch to eat fresh or make a large enough batch to can some up to enjoy come Winter. The canning instructions are included below!
Making and Canning Salsa
Salsa can be safely canned in a water bath – I usually put mine up in half pint jars.
Perfect size for us and if we have company to visit, I just open up another jar.
And water bath canning is an GREAT way to start canning if you are a beginner.
It’s easy, inexpensive and a good way to start building up your pantry.
Here’s the water bath canner set up that we use here and we get a LOT of use from it.
Some years I put up hundreds of jars of vegetables and soups.
Graham loves canning stews and fish, so he often adds hundreds more jars to our cold room.
These need to be pressure canned, which is a bit different than water bath canning.
I’ve included some links to other canning articles here on the website – you’ll find them at the bottom of this post.
Canning is a very worthwhile skill to learn – you can save so much money! Plus, you are serving your family healthy food.
Chopping Vegetables for Home Made Salsa
Coarsely chop all the veggies (I actually dice them quite small.)
Remove the seeds from peppers (Hah! that’s no fun – we throw some seeds in the pot too for an extra kick.)
Combine all ingredients in a large stainless steel saucepan and put on the stove on medium heat.
Bring to a boil and boil gently, stirring occasionally, until it has the desired consistency.
Let it cool and it is ready to eat!
Ladle into clean sterilized jars and wipe the rim.
Put on the seal and ring. Boil in a boiling water bath 20 minutes for pints.
We can for 25 minutes, because we are above 1000 ft elevation.
Check your elevation; it makes a difference.
This recipe makes 5 pint jars of salsa.
Remove from the canner and let jars sit for 24 hours. Don’t move them and keep the jars out of drafts.
You can just put a towel over the jars if you need to keep them from a draft..
Then, this winter, enjoy this salsa, I think you’ll like it!
You may find yourself planning to make even more jars next year.
Get yourself a copy of the Ball Blue canning book – it has all the information you need.
And there’s some great recipes as well!
There is a difference between canning fruits, vegetables and meats – you need a good reference book, one that you can count on.
I am extremely careful when it comes to canning. Some would call me anal about canning, and that’s just fine with me.
When I see all my canned jars on the shelf, I want to KNOW for sure that every one of them is safe to open and feed my family.
Using a Pressure Canner – here’s what you need to know
Pressure Canning Beans – grow your own and then can them up!
Pressure Canning Salmon – and other fish
Our entire Country Living in a Cariboo Valley Recipe Collection can be found here
- 7 cups chopped tomatoes (about 6 lbs)
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 8 jalapeno peppers
- 3 gloves minced garlic
- 1 can tomato paste
- 3/4 cup white vinegar
- 1/2 cup chopped cilantro
- 1/2 tsp ground cumin
- Coarsely chop all the veggies (I actually dice them quite small.)
- Remove the seeds from peppers (Hah! that's no fun - we throw some seeds in the pot too for an extra kick.)
- Combine all ingredients in a large stainless steel saucepan and put on the stove on medium heat.
- Bring to a boil and boil gently, stirring occasionally, until it has the desired consistency.
- Let it cool before eating.
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 22Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g
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