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
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
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Video 3:
Canning Salsa