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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Canned Salsa

Canned Salsa

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By: Leigh Anne WilkesPosted: 10/01/10Updated: 5/16/21

This post may contain affiliate links. Please see disclosure policy here.

jars of canned salsa

Canning Salsa is easy and the flavor is amazing. It is a perfect combination and sweet and heat.

For some other delicious salsa recipes try this Quick and Easy Salsa, Instant Pot Salsa and Blender Salsa Verde.

Canned Salsa

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.

jars of canned salsa

How to Jar Salsa

  • 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.

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.

Place in clean, sterilized jars. I use pint size jars and 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!

container of salsa
quick and easy salsa

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Canned Salsa – How to Jar Salsa

4.82 from 11 votes
jars of canned salsa

Canned Salsa

Recipe From: Leigh Anne Wilkes
Canning Salsa is easy and the flavor is amazing. It is a perfect combination and sweet and heat.
serves: 9 pints
Prep:30 minutes
Cook:15 minutes
Total:45 minutes
Rate Recipe

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

Nutrition Facts:

Calories: 246kcal (12%) Carbohydrates: 58g (19%) Protein: 4g (8%) Fat: 1g (2%) Saturated Fat: 1g (6%) Sodium: 2439mg (106%) Potassium: 935mg (27%) Fiber: 6g (25%) Sugar: 48g (53%) Vitamin A: 2456IU (49%) Vitamin C: 97mg (118%) Calcium: 88mg (9%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Appetizer
Cuisine:Mexican
jars of canned salsa
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  1. Mary says

    Posted on 8/30 at 2:31 pm

    I was wondering and assume that is canning salt you used in your salsa recipe? Thanks in advance.

    Reply
    • Leigh Anne says

      Posted on 9/16 at 8:08 am

      Mary, I actually used Kosher salt.

      Reply
      • Debbie says

        Posted on 9/25 at 9:09 pm

        I’m new to canning. What do you mean by process for 15 minutes

        Reply
        • Leigh Anne says

          Posted on 9/29 at 8:59 am

          That is the amount of time it is in the canner.

          Reply
  2. Anna Moon says

    Posted on 7/30 at 3:13 am

    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. 🙂

    Reply
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