Salsa Recipe for Canning
This is a very mild salsa recipe for canning.
Equipment
- Water Bath Canner
- Jar Lifter
- Canning Jars, Seals & Rings
- Bubble Freer Spatula
Ingredients
- 5 lbs tomatoes about 6 cups
- 2 lbs green peppers
- 1 lb onions
- 3 tbsp canning salt
- 1.5 cups lemon or lime juice
Instructions
- Core and chop the tomatoes into bite-sized pieces. Place them in a large glass mixing bowl.
- Core the peppers, removing the seeds and membranes. Dice the peppers.
- Add peppers to the tomatoes.
- Chop the onions and add them to the tomato and pepper mixture.
- Add the 1-1/2 cup of lemon juice.
- Add 3 TBS of canning salt.
- Add the mixture to your cooking pot & bring to a boil.
- Simmer for 3 minutes, then set aside.
- Fill the jars leaving 1/2 inch headspace.
- Remove air bubbles using the bubble freer spatula.
- Place the lid on top of the jar & tighten the rim.
- Place the canning rack down in the pot. Fill to about 1/3 full.
- With the jar tongs, lower the full jars into the hot water, careful not to tap them together in the process.
- Once the jars are in the pot, add enough hot water to cover the jars by about 2 inches. CAUTION: Do not, at any point, allow cold to touch the hot glass jars, or they will shatter!
- Boil for 15 - 25 minutes depending on your elevation.
- When they are finished cooking, carefully remove them to a rack that is out of any draft.
- Set aside for 12-24 hours to let the seal form. You'll start to hear little dings as the seals take.
- Double check the seal before storing.
Notes
For a spicier salsa add a few hotter peppers such as jalepenos or chiles.
The ratio of peppers & onions to tomatoes is important. After chopping you should have about 6 cups of tomatoes & 9 cups of onion/peppers.
For some salsa recipes for canning, the skin and seeds are removed from the tomatoes. This is more easily done by blanching them and placing them in an ice bath. The skins slide off, then you cut the tomato and squeeze the seeds out.