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Canning Salsa is easy and the flavor is amazing. It is a perfect combination and sweet and heat.
I use to can a lot. We canned peaches, pears, apple pie filling, grape juice etc. Those were the good old days.
Recently, after visiting my niece Emily in Utah and enjoying some of her home canned salsa I decided it was time to try my hand at canning again.
It’s been years since I got out that old hot bath canner. In fact, it has been so many years that when I went to look for the canner this weekend I couldn’t find it. It is lost somewhere up in the depths of our attic. So instead, I borrowed my neighbors steamer/canner. and it was great and I can’t wait to get my own.
Ingredients Needed
- Tomatoes. I used the tomatoes I had left in my garden which was a combination of roma tomatoes and Early Girl tomatoes. A meaty tomato works best for salsa. If you like chunky salsa chop your tomatoes by hand. I like to put mine in the blender and pulse them a few times but don’t pulverize them though!
- Onions. One thing you should know about me is that I don’t chop onions. They make me bawl like a baby! This salsa recipe calls for a lot of onion so Jim chopped them for me. He also chopped the peppers and come to think of it he also chopped the tomatoes too. I guess I better say Jim made salsa.
- Peppers. This particular salsa recipe is a very mild one, in fact it is sweet. It uses very mild peppers such as green peppers and Anaheim peppers. If you wanted some heat you could add in some jalapenos but I quite like it just the way it is, sweet!
- Garlic. Fresh and minced.
- Brown Sugar. This salsa is fairly sweet so if you prefer less sweet salsa, use less sugar.
- Salt and Pepper
- Apple Cider Vinegar
Should I Leave the Skins on My Tomatoes?
This is totally personal preference. Since I usually blend my tomatoes up, I leave them on. If you are chopping your tomatoes you might want to remove them.
Follow the easy steps for removing the tomato skins in this post.
How to Make Cooked Salsa
- Place all your ingredients into a big pot and bring to a boil.
- Reduce heat and simmer on the stove for 3 hours.
- Pour salsa into clean, sterilized jars. I use pint size jars.
- Process in water bath canner or steam canner for 15 minutes..
The recipe ended up making 9 pint size jars of salsa. I canned 8 and we enjoyed the rest with chips for lunch!
Try these other salsa related recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Canned Salsa
Ingredients
- 16 cups tomatoes blended. Do not pulverize, you still want some chunks
- 5 green peppers chopped
- 5 onions chopped (I only used 4)
- 4 anaheim peppers chopped fine
- 4 cloves garlic
- 1 1/2 cups brown sugar
- 3 Tbsp salt
- 1 Tbsp pepper
- 2 cups apple cider vinegar
Instructions
- Put all ingredients into pot
- Boil down for 3-4 hours
- Put into pint jars
- Process for 15 minutes
- Makes 8-10 pints
Maile says
I’m so glad you posted your recipe. I have quite a few tomatoes coming on all of a sudden and wanted to try salsa but was hesistant. Since I have like just about every recipe of yours I’ve made, I have confidence the salsa will be great too. thanks!!
Barb in Palm Beach, FL says
Hi there-
I feel we should be neighbors, I love your posts, and ideas, so many mimic my ideas in my head as well. You have a beautiful daughter and I loved seeing your Europe photos over the summer, such a fun place to go with mother/daughter as I have in the past too.
Getting back to the comment-I was just thinking of canning some salsa this coming week ( I live in HOT South FL) so salsa is a favorite all year long and I thought it would be a great holiday gift with a bag of blue chips and a cilantro plant. I would love to try your mild recipe, can you give me an idea of how many tomatoes 16 cups would be? I shop at the farmer market so I usually buy by the bucket or the pound. This will be an adventure, I have all the supplies, but finally ready to jump in. Thanks for your inspiration.
PS-I posted about your sour cream apple bars, I have made them in the past as well, so so good, I did them on my blog for APPLE Week!
Warmly,
Barb in Palm Beach, FL
FoodontheTable says
Thanks for sharing! I love making my own salsa and have never really found a canned salsa that I liked that much.
Lisa says
thats a cool canner/steamer. I too used to can peaches etc. But with a “empty house” I dont need to any more. But salsa is a great idea. That would be a great holiday gift.
Deon says
Thanks for sharing since you posted the first photos of it I have been dyeing to know what was in it. I have one question how many tomatoes does it take to get 16 C tomatoes?