Thursday, July 18, 2013

Salsa Recipe for Canning

This a slightly different recipe than the one I used last year.  I had such a large quantity of tomatoes (52 large, some very large tomatoes), that I had to tweak my recipe a little bit.  The following recipe is based on 10 cups of peeled and chopped tomatoes.  I had 30 cups of tomatoes yesterday.  For the first time I chopped my tomatoes in the food processor rather than by hand.  This saved me a lot of time, but my salsa is soupier than last year.  It is the consistency of what you are served in a Mexican restaurant (at least what we are served in Mexican restaurants where I live).  If you want a chunkier salsa, then you have to chop the tomatoes by hand.

One note:  I had to buy a 6 gallon bucket to mix my salsa in!

I ended up with 27 pints of salsa at 11:30 last night!  Here is the recipe:

10 cups peeled, chopped tomatoes
5 cups bell peppers
5 cups onions
1/4 cup jalapenos, seeded and chopped
3 cloves garlic
1 1/2 cups apple cider vinegar
1 tsp. cumin
1/4 cup chopped fresh cilantro
3 tsp. salt
1 tsp. black pepper
4-6 Tbs. sugar

Wash jars in hot soapy water.
Place in 300 degree oven until ready to use.

Cook salsa on stovetop for 30 minutes or longer (on simmer setting). I just cook mine while I am getting everything else ready.

Wash bands and rings in hot soapy water. You can reuse rings, but you must buy new lids every time you can.
Simmer in a pot of water until ready to use.

Bring water in canner to boil. Once water in canner is boiling, fill hot jars with salsa, leaving 1/2 inch headspace. Use a plastic knife to remove any air bubbles. Use a clean wet washcloth to wipe the lids of the jars. Place lid on jar, tighten lightly with a ring.

Remember: hot salsa, hot jars, hot lids!

Process for 30 minutes. My canner will hold 9 pints at one time. Place on dish towel to cool. Cool for at least 12 hours. If bands do not pop down, store in refrigerator and eat within a few days.


  1. The salsa we get in restaurants here in Kansas are pretty soupy too! When I lived in California, they used less tomato and more onions and vinegar and even fresh avocado! But I think you have to serve that kind super fresh, probably not able to can it.

    I learned to can applesauce last year, it was so fun and we just finished the last jar this week. This year I want to learn to do strawberry jam.

    Maybe next year I can do tomato sauce and salsa!

  2. Thank you! I'm a northerner, so our tomatoes will be a few weeks yet, but we planted SO MANY. Thankful for a big recipe to use them up. I read your blog faithfully!!

  3. My tomatoes aren't ripe yet, but I love trying new salsa recipes. So, I will likely be trying this one! :)

  4. YUM! I'm working on tomatoes tomorrow, so I'll have to give this a try!

  5. Do you have a big spaghetti sauce recipe you use for canning? I would love to have it if you ever have time to post it. Thank you!!