I use to can a lot – peaches, pears, apple pie filling, grape juice etc. Those were the good old days.
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 it this weekend I couldn’t find it. We’re thinking it is up in the attic behind all the Christmas decorations with all the empty canning jars I don’t use any more!
I decided that I wanted to can some salsa this year. Every time I go to Utah and stay with my niece Emily she opens up a jar of her yummy, home canned salsa. I love it and I didn’t want to have to wait until my next trip to Utah to enjoy some.
So with some tomatoes from the garden (what was left of them) as well as some from the grocery store I enlisted the help of my husband to do the chopping. One thing you should know about me – I don’t chop onions. They make me bawl like a baby! I usually buy the bags of frozen chopped onion (did you know you could do that?) but the salsa recipe called for a lot of onion so Jim chopped it for me. He also chopped the peppers and come to think of it he chopped the tomatoes too.
I guess I better say Jim made salsa.
This particular salsa recipe is a very mild one, in fact it is sweet. It uses very mild peppers – 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!
Since climbing up in the attic and digging behind the Christmas boxes to find the hot bath canner wasn’t really an option I borrowed my neighbors steamer/canner. It was great and I can’t wait to get my own. After cooking and simmering the salsa on the stove top for 3 hours I processed it 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!
Canned Salsa
Ingredients
- 16 C 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 C brown sugar
- 3 Tbsp salt
- 1 Tbsp pepper
- 2 C 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
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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?
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.
Thanks for sharing! I love making my own salsa and have never really found a canned salsa that I liked that much.
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
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!!
YEPEEEE!!!
Thanks so much for sharing!!!
Melissa from Naches, WA
This recipe sounds yummy. Do the tomatoes need to be blanched and peeled first like so many other salsa recipes I’ve seen? Hope not. I need an easy recipe just like this one.
Thanks for sharing the salsa recipe. I’m adding it to list of things I want to try. I also shared it on my Favorite Feeds Friday!
I can not tell you how much I adore adore adore home made salsa! I’m so jealous that you have made your own AND canned it too! I make my own often but have yet to can it.
Faye, I did not blanch or peel the tomatoes – just blended them up whole!
To answer the questions about how many tomatoes makes 16 cups – it really varies. It really depends on the size of your tomatoes. I used romas and they were very small so I’m sure it took a lot more.
Looks great Leigh Anne! And how did I not know you can buy bags of frozen chopped onions!
Hi Leigh Anne! I’ve been following your blog for several months now! I love it. I tried this salsa last week, and we have been enjoying it ever since! Thanks for the great and easy recipe!
Leigh Anne I use this recipe, use hot peppers & the last half hour of cooking, we add canned corn, looks pretty and taste great.
Thanks for all you do.
Love the idea of adding corn to it. I love corn salsa. I just may have to steal your idea
I make a Salsa using canned fire roasted tomatos, roasted Jalapeno, fresh garlic, onions, and cilantro. Can you can this recipe the same way? I have never cooked mine. I would like to be able to can it to give it out at the holidays. I was looking at some help and I thought you have more expertise than I do with canning. I have just canned jams and peaches.
Thanks for any insight you may share.
I have been making uncooked, pico de gallo style salsa all summer. I love the fresh flavors and would love to can it. All the recipes I have found are for cooked salsa. Could I process my fresh salsa in a water bath and can it? Or is it necessary to cook it first? I would love to be able to enjoy the taste of summer all year long.
I am not a canning expert and know there are certain things you need to be careful with. I always recommend contacting your local county extension office to get correct info. My guess is with the fresh salsa you would need to freeze it rather than water bath/steam it. You may ask them if you could pressure cooker but then it would end up cooked and lose its fresh taste. Freezing may be your best bet but check with the extension office.
I am not much of a canner and always direct my questions to our local extension office. Last thing I want to do is give someone botulism!! I’d call them and ask. I know with tomatoes you are dealing with acidity levels etc.
Since cooking the salsa to more of a tomato jam salsa why not pressure can fresh ingredients to insure safety. It must turn out like Tostito style salsa, right? I am looking for a way to preserve restaurant style salsa. Thanks for sharing. 🙂
I was wondering and assume that is canning salt you used in your salsa recipe? Thanks in advance.
Mary, I actually used Kosher salt.
I’m new to canning. What do you mean by process for 15 minutes
That is the amount of time it is in the canner.