simple salsa recipe for canning

I love salsa, my family loves salsa, and most likely you and your family love salsa. It is one of the best selling snack foods. It is served on every table in every Mexican restant in America. It is so easy to make, and has so many differnt kinds based on location, and season of what is fresh. This Simple Salsa is really easy, chop everything, bring to a boil and process into 6 pint jars of a nice salsa.

Simple Salsa Recipe for Canning – How to Can Salsa
A simple salsa recipe plus canning instructions
  • 8 cups tomatoes
  • 2 cups onions
  • 1 cup green bell pepper
  • 1 cup jalapeno pepper (or your special blend of hot peppers *)
  • 6 large clove of garlic (basically 1 per jars worth)
  • 1/2 bunch of fresh minced Cilantro
  • 2/3 cup Lemon Juice
  • (red wine vinegar or apple cider vinegar can be used)
  • 1 tbsp pickling salt
  • 1 tsp fresh pepper
  • (I like to mix up a white and black pepper mixture for this)
  2. Get the jars and lids sterilizing in the dishwasher which is fine for the jars. Be sure to let it go through the rinse cycle to get rid of any soap! It’s also a good time to start heating up the water in the canner and the small pan of water to boil the lids.
  3. At this point where you are ready to start making your recipe, go ahead and get the water-bath canner water started heating. Let it get up to a boil and then turn it off if you are not yet ready for it. Keep the lid on it to retain heat and steam evaporation.
  4. Lids: Put the lids into a pan of boiling water for at least several minutes. This helps soften the sealing compound of the lid. This is why the little lid lifter with the magnet is cool, because they get very hot. I have also found it good to layer my lids in an alternating fashion in the pan, so they don’t stick to each other.
  6. Combine all the ingredients in a large pot and bring to a boil over medium-high heat.
  7. Reduce heat to medium-low and simmer for 5 minutes.
  9. Remove from heat and quickly ladle salsa into the hot jars, leaving ½ inch headspace.
  10. Using the jar funnel helps with this. Wipe any spilled food from the rim; put a lid on and hand tighten the ring around them. Put them in the canner and keep them cover with at least 1 inch of water and boiling. If you are at sea level and up to 1,000 ft, boil the jars for 20 minutes. Adjust accordingly if higher than 1,000 ft above sea level.
  11. After carefully lift the heavy jars out of the water and let them cool without touching or bumping them on a towel in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it with-in a week or so. Make sure you label and date them. Use within 12 months.

* My special blend of hot peppers is 1 Serrano , 1 Poblano , and 3 Jalapenos .

Photo of salsa, © PaoloConte –