Homemade Salsa For Canning

By: Amber Grangroth

There’s not much better than having shelves stocked with canned goods that are staples for your family. And this homemade salsa is just that, a staple.

I make several batches every fall and fill our canning shelves with this garden goodness to be eaten all year long!

You can buy all your veggies from the store if that’s what you prefer. Or you can get what you can from a local farmer, or grow it in your garden!

This salsa recipe makes about six to seven quarts or twelve to fourteen pints. I used to always can it in pints until we started going through one jar in one meal. Then I switched to quarts. We still sometimes go through a jar in one meal! We love chips and salsa around here!

You can adjust the amount of jalapeños to your desired spice level. As written, this recipe makes a medium salsa. If you prefer a mild salsa, go with less jalapeños, and if you prefer more heat, throw a few more in!

Just remember to wear gloves if you’re chopping the jalapeños by hand. I ended up with hands that felt as if they were burning the first time I made salsa. Or use a blender or food processor to do the chopping for you!

If you would like to adjust the flavor profile, add in some cumin and chili powder, or some different types of peppers, chipotle peppers add a delicious smokey heat to the salsa! And a big bunch of fresh cilantro can brighten it up a little.

We like to enjoy this salsa on eggs, breakfast burritos, or breakfast quesadillas. We also eat it on tacos, nachos, enchiladas, or any type of Mexican cuisine. And of course, lots of just plain ol’ chips and salsa!

Homemade Salsa For Canning Recipe

Ingredients:

1 gallon blitzed tomatoes that have been peeled about 25-30
2 red/orange bell peppers
2 green peppers 1c chopped jalapenos
5-6 medium onions chopped (about 8 cups)
10 large garlic cloves
2 cups distilled white vinegar
8 tsp sea salt or pickling salt
2 tsp black pepper
2-12oz cans tomato paste or 4-6oz cans

Instructions:

1. Remove the skins and stems of the tomatoes. Blits in the blender until no large chunks are left. Dump into an 8qt stock pot.
2. Chop peppers and jalapeños with the stems removed on low speed in small batches until finely chopped. And add to the pot. For a mild salsa, remove the seeds from the jalapeños. Wear gloves to protect your hands when dealing with hot peppers.
3. Remove skin and stems from the onion and garlic and chop finely. Add to the pot.
4. Turn the burner on to medium and mix the veggies to combine.
5. Add in the vinegar, salt, and black pepper. Use sea salt or picking salt. Just be sure that whatever salt you use is pure salt that doesn’t have any anti-caking agents in it.
6. Add in the cans of tomato paste. And mix well.
7. Let the salsa simmer for 1 1/2 hours. Stirring frequently to prevent sticking and burning.
8. After about an hour, gather all your canning supplies: a large canning pot with a rack, 6-7 quart size jars, or 12-14 pint size jars, a jar lifter, magnet stick, lids and rings for the jars, ladle, canning funnel, dish towel, paper towel.
9. Fill canning pot with hot water, place the cover on, and bring water to a low boil on high heat.
10. Wash jars with hot, soapy water. Then, place in the canning pot filling half with water and let simmer for 10 minutes to sterilize.
11. Remove jars from the pot and place on the towel. Add the canning lids to the pot to warm.
12. Use the funnel and ladle to fill jars leaving a half inch space at the top. Wipe the rims of the jars clean with a paper towel dipped in the boiling water.
13. Place lids and rings on the filled jars and tighten finger tight.
14. Put the jars back into the canning pot and bring back to a light boil.
15. Process pint jars for 35 minutes and quart jars for 45 minutes.
16. Remove from canning pot and place the jars back on the towel. Let sit 12-24 hours before checking the seals. Do not retighten the rings or move the jars.
17. Lable and remove rings. Then, store away to enjoy all winter!
18. If any jars did not seal, place them in the refrigerator and use them within 2-3 weeks.
19. Once jars are opened, store in the refrigerator.
20. Enjoy!!

Note: To remove the tomato skins:

1. Remove the stems and place the tomatoes in boiling water for 1-2 minutes, then place in ice water. Peel the skin off.
2. If the tomatoes are frozen, thaw and the skins will be easy to slide off. Then they are ready to blitz. 
3. Cut the tomatoes in half and place cut side down on a baking sheet. Place the pan under the broiler for a few minutes until the peels begin to crack. Remove from the oven and let cool before removing the skins.