Canned Salsa Recipe

5 from 12 votes

This is my favorite Canned Salsa Recipe by far. Our family makes it every summer with tomatoes from our garden. It is thick, mild, and slightly sweet, with plenty of tomato and pepper flavor.

Prep Time30

Cook Time3

Processing40

Total Time4 10

Course: Appetizer

Cuisine: Mexican/Spanish

Keyword: canned salsa, canning, salsa

Servings:

Calories: 31kcal

Author: Erica Walker

Equipment

Boiling-water canner with rack
Large, heavy stockpot
blender or food processor
Canning jars, lids, and bands
Canning funnel
jar lifter
Bubble remover and headspace tool

Ingredients

25 cups peeled and diced tomatoes between a gallon and a half and 2 gallons
3 white onions coarsely chopped
3 green bell peppers chopped
2 red or yellow bell peppers
1 1/2 tablespoon garlic minced
1 bunch cilantro as few stems as possible
4 small jalapeños 2", no seeds (or 1/2 small can jalapeños), blended in some tomato juice to puree
2 Serranos optional, depending on how spicy you want it
1 can green chiles
1 1/2 tablespoons Tabasco sauce red
2 1/2 cups white vinegar
1/2 cup sugar
1/4 cup salt
2 tablespoons lime juice
1 packet Mrs. Wages salsa mix medium -- this can be found in the canning section in most stores. I found mine at Fred Meyer but I have also seen it at WalMart

Instructions

Cut a shallow X in the bottom of each tomato. Place the tomatoes in boiling water for 30 to 60 seconds, or until the skins loosen. Transfer immediately to an ice-water bath. Peel, core, and dice the tomatoes. Measure 25 cups after dicing and before blending.
Pulse the tomatoes in a blender or food processor until they reach your preferred consistency. Work in batches and avoid over-blending.
Add the onions, bell peppers, garlic, cilantro, jalapeños, and optional Serrano peppers to a blender with enough tomato juice to help the mixture move. Pulse five or six times, or until coarsely chopped. Work in batches as needed.
Combine the tomatoes, blended vegetables, green chiles, Tabasco sauce, vinegar, sugar, salt, lime juice, and salsa seasoning mix in a large, heavy stockpot. Bring to a simmer.
Simmer uncovered over low heat for 3 to 4 hours, stirring often and scraping the bottom of the pot to prevent scorching.
Ladle hot sauce into hot jars, leaving ½ inch headspace. Remove air bubbles, wipe rims clean, and add lids and rings.
Process quart jars for 40 minutes in a boiling-water canner for altitudes of 1,000 feet or less. Adjust processing time for higher altitudes:
1,001 to 3,000 feet: add 5 minutes
3,001 to 6,000 feet: add 10 minutes
6,001 to 8,000 feet: add 15 minutes
8,001 to 10,000 feet: add 20 minutes

Notes

The finished recipe has been tested for acidity as written. Do not change the ingredient amounts or acid sources.
Measure the tomatoes after peeling and dicing but before blending.
Roma tomatoes work well because they contain less liquid, but the final amount must still equal 25 cups.
Do not drain the tomatoes. The long simmer reduces the liquid and thickens the salsa.
Stir more frequently as the salsa thickens to prevent scorching.
Wear gloves when handling jalapeño and Serrano peppers.
Do not reduce the vinegar or lime juice.
Do not add extra onions, peppers, garlic, fresh herbs, fruit, corn, beans, tomato paste, or thickeners before canning.
Add fresh ingredients or additional heat only after opening a jar.
Process longer at elevations above 1,000 feet according to approved boiling-water canning adjustments.
Store properly sealed jars in a cool, dry, dark place and use within one year for the best quality.
Refrigerate after opening.

Nutrition