Making and Canning Salsa
Salsa is easy to can at home. We show you how to do this in
Video 3, or the step-by-step instructions with photos below.

For canning, salsa must be brought up to an even simmering
temperature, canned and processed. Be careful to watch
processing times to leave the crunch in your salsa.
Ingredients:
Dinner:
Canning:
Notes:
  2 cups
18 pints
 
Tomatoes
3/4 pound
14 pounds
 
Garlic
1/2 clove finely diced
6 cloves finely diced
 
Onions
1/2 diced
9 diced
 
Red Bell Peppers
1/2 diced
9 diced
 
Green Bell Peppers
1/2 diced
9 diced
 
Cilantro
1/3 bunch
3 bunches
 
Lemon Juice
2 tablespoons
1/2 cup
 
Salt
1/2 teaspoon
2 tablespoons
 
Pepper (Optional)
to taste
to taste
 
Tabasco (Optional)
to taste
to taste
 
1.  Dice tomatoes and place
in a pot for canning.  If
preparing for dinner place in
a glass bowl.
2.  Dice onions and peppers.
3. Mix onions and peppers
in with tomatoes.  

For canning only, slowly
bring to a simmer.  

For dinner recipe, mix in the
rest of the ingredients, cover
and refrigerate for a
minimum of 2 hours.
4.  For canning, after coming
to a simmer, add chopped
cilantro.

Simmer for 10 minutes.
For canning our recipe use the following techniques:
Canning using hot pack method with 1/2” of headspace as done in Video 3.  Note:  When processing it is best to use a small
canner and process in small batches of 7 pints or half-pints.
Processing with a Water Bath for 15 minutes at 212 degrees.  
For elevations above 1,000 foot level see
Altitude Time Adjustments.  
After processing, remove from boiling water and place the jars on a towel, separated by 1” to cool naturally as quickly as
possible.
Labeling and Storing
Click on: SALSA for other delicious recipes with this sauce
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© 2004 David G. Blackburn
CanningUSA.COM
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Video 3:
Canning Salsa