Best 2 The Best Canning Salsa Recipes

Salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is typically made from tomatoes, onions, peppers, and cilantro, but there are many variations on the classic recipe. Canning salsa is a great way to preserve the fresh flavors of summer and enjoy them all year long. Salsa recipes are often divided into two categories: cooked and uncooked. Cooked salsas involve simmering the ingredients together for a period of time, while uncooked salsas are made by simply combining the ingredients and chilling them. This recipe provides instructions for both cooked and uncooked salsa, as well as a variety of flavor variations, so you can find the perfect salsa to match your taste. Whether you like it mild, medium, or hot, chunky or smooth, there's a salsa recipe here for you. So get ready to fire up your canning pot and enjoy fresh, homemade salsa all year long!

Here are our top 2 tried and tested recipes!

THE BEST CANNING SALSA

The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h30m

Yield 17

Number Of Ingredients 13

Ingredients

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

Steps:

Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

BEST CANNING SALSA

Best Canning Salsa image

I received this recipe from a friend and have been making it for years. I think it has the best flavors with the cumin seed and cilantro. Increase the amount of peppers to increase the heat.

Provided by cleash

Categories Sauces

Time 2h30m

Yield 12 pints

Number Of Ingredients 13

Ingredients

16 cups tomatoes, peeled and quartered
6 cups onions, chopped
2 cups jalapenos, chopped
2 1/2 cups white vinegar
1 cup sugar
2 cups red chili peppers, chopped (optional for hot salsa)
1/2 cup pickling salt
1 tablespoon garlic powder
2 teaspoons chili powder
2 teaspoons black pepper
2 tablespoons cumin seeds
2 (15 ounce) cans tomato paste
1/2 bunch cilantro, chopped

Steps:

Blend all ingredients except cilantro and cook for 2 hours, uncovered.
Sterilize canning jars.
Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
Water bath the jars for 15 minutes.

Tips:

Choose ripe, fresh tomatoes for the best flavor.
Use a variety of peppers to add different levels of heat and flavor.
Don't be afraid to experiment with different spices and herbs to create a unique salsa.
If you want a smoother salsa, remove the seeds from the tomatoes and peppers before blending.
If you like a chunky salsa, chop the tomatoes and peppers instead of blending them.
Canning salsa is a great way to preserve it for later use.

Conclusion:

Salsa is a delicious and versatile condiment that can be used in a variety of dishes. It is also a great way to use up fresh tomatoes and peppers. With so many different recipes to choose from, there is sure to be a salsa that everyone will enjoy. So, get creative and experiment until you find your favorite recipe!