Canning Salsa (Safe Water-Bath Recipe for Beginners)

What Makes This Recipe Work

Canned salsa is only safe when its acidity stays below pH 4.6, so the tested amount of 5% vinegar is what makes a boiling-water bath enough to preserve it without a pressure canner.

Ingredients for Canning Salsa (Safe Water

• 5 lb (2.3 kg) ripe tomatoes, peeled, cored, and chopped, about 12 cups (do not increase this amount)
• 2 cups chopped yellow onion, about 2 medium
• 1 cup chopped green bell pepper, about 1 large
• 8 jalapeno peppers, stemmed, seeded, and finely chopped (use 4 for mild)
• 3 garlic cloves, minced
• 1 cup (240 ml) cider vinegar with 5% acidity (do not reduce)
• 1 can (6 oz / 170 g) tomato paste
• 2 tsp salt
• 1/2 tsp ground black pepper
• 1/4 cup chopped fresh cilantro (optional)
• Bottled lemon juice or citric acid, only if a tested recipe directs it

How to Make Canning Salsa (Safe Water

1. Fill a boiling-water canner halfway with water, set it over high heat, and wash the pint jars, lids, and bands in hot soapy water; keep the jars hot in the canner or a 180 F oven until filling time.
2. Peel the tomatoes by dipping each in boiling water for 30 to 60 seconds, then into ice water, then slip off the skins; core, chop, and drain them briefly, saving the juice.
3. Combine the drained tomatoes, onion, bell pepper, jalapenos, and garlic in a large nonreactive pot and stir in the vinegar, tomato paste, salt, and black pepper.
4. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook 15 to 20 minutes, stirring often, until it thickens to a spoonable salsa consistency; stir in the cilantro at the end.
5. Bring the canner water to a rolling boil and keep the jars hot; ladle the hot salsa into the hot jars, leaving 1/2 inch of headspace.
6. Run a wooden chopstick or bubble tool around the inside of each jar to release air, wipe the rims with a damp cloth, center a lid, and screw the band on fingertip-tight.
7. Lower the jars into the boiling water, making sure they are covered by 1 to 2 inches, and process pints for 15 minutes and quarts for 20 minutes at 0 to 1,000 ft elevation; add 5 minutes for every 1,000 ft above that.
8. Turn off the heat, wait 5 minutes, then lift the jars onto a towel to cool undisturbed 12 to 24 hours; press the center of each lid to confirm the seal, and refrigerate any jar that did not seal and use it within 2 to 3 weeks.

Tips for the Best Canning Salsa (Safe Water

• Use vinegar labeled 5% acidity and measure it exactly, because reducing it or using a weaker vinegar can push the salsa into an unsafe pH range.
• Do not thicken canned salsa with cornstarch or flour, and do not add extra onions, peppers, or low-acid vegetables beyond the tested amounts.
• Use ripe but firm tomatoes and drain excess juice so the salsa does not stay watery.
• For the best texture, chop rather than puree, and simmer only until the salsa is thick enough to mound slightly on a spoon.

Variations and Substitutions

• For a fresh, uncooked version that is eaten right away, make homemade salsa with canned tomatoes instead of canning this batch.
• Salsa verde made with roasted tomatillos is a green alternative; if you plan to jar it, follow a tested tomatillo salsa recipe.
• Add 1 to 2 diced chipotle peppers in adobo for a smoky salsa, counting them as part of the tested pepper amount.
• For a fruit salsa such as mango salsa, keep it fresh and refrigerated rather than water-bath canned.

How to Store and Reheat

• Store sealed jars in a cool, dark place for up to 18 months, and refrigerate after opening.
• Refrigerate any unsealed or opened jar for up to 2 to 3 weeks.

Canning Salsa (Safe Water FAQ