Best 3 The Best Homemade Salsa For Canning Recipes

Salsa is a versatile condiment that can be used to add flavor to a variety of dishes, from tacos and burritos to grilled meats and fish. It's also a great way to use up fresh tomatoes and other garden produce. This article features three delicious homemade salsa recipes that are perfect for canning.

The first recipe is for a classic tomato salsa. It's made with fresh tomatoes, onions, cilantro, and jalapeños. The second recipe is for a roasted tomato salsa. Roasting the tomatoes gives them a smoky, caramelized flavor that adds depth to the salsa. The third recipe is for a pineapple salsa. This salsa is a sweet and tangy twist on the classic tomato salsa. It's made with fresh pineapple, tomatoes, onions, cilantro, and jalapeños.

All three of these salsas are easy to make and can be canned in a water bath canner. Canning salsa is a great way to preserve the summer's bounty and enjoy fresh salsa all year long.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST HOMEMADE SALSA FOR CANNING

The Best Homemade Salsa for Canning image

The BEST homemade salsa for canning. Have fresh tomatoes? Then you'll want to make this salsa, either hot or mild. It's so delicious and inexpensive to make!

Provided by Alex Caspero

Categories canning

Time 1h30m

Number Of Ingredients 8

Ingredients

9 cups peeled and chopped tomatoes (they must be peeled first, see directions below or tutorial here)
2 1/2 cups chopped green bell peppers
2 1/2 cups chopped white onion
4 medium jalapeños, chopped (see notes)
8 large cloves garlic, chopped
6 teaspoons canning salt
1 cup white vinegar
1 (12-ounce) can tomato paste

Steps:

To do this, bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches- though the jars will displace some of the water as they are added.

Nutrition Facts : ServingSize 2 tablespoons, Calories 23 calories, Sugar 3.4 g, Sodium 161 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.2 g, Fiber 1.2 g, Protein 1.1 g, Cholesterol 0 mg

ZESTY SALSA RECIPE FOR CANNING

Zesty Salsa Recipe for Canning image

Turn your windfall of tomatoes into salsa! We'll teach you everything about canning salsa, plus share our family favorite zesty salsa recipe for canning.

Provided by Cassie Johnston

Categories Canning + Preserving

Time 1h30m

Number Of Ingredients 9

Ingredients

10 cups chopped cored peeled tomatoes (about 25 medium)
5 cups chopped seeded green bell peppers (about 4 large)
5 cups chopped onions (about 6 to 8 medium)
2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)
1-1/4 cups cider vinegar
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 Tbsp salt
1 tsp hot pepper sauce, optional

Steps:

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands
Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process both pint and half pint jars for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Nutrition Facts : Calories 15 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tablespoons, Sodium 76 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

THE BEST HOMEMADE SALSA

The Best Homemade Salsa image

Provided by Mel

Categories Appetizers

Time 1h40m

Number Of Ingredients 13

Ingredients

10 cups peeled, chopped and drained tomatoes (see note)
3 cups chopped onion
1 3/4 cups chopped green bell pepper
5 jalapeños, finely chopped, membranes and seeds removed (leave in for extra spice)
7 cloves garlic, finely minced
2 1/2 teaspoons ground cumin
2 1/2 teaspoons coarsely ground black pepper
2 1/2 tablespoons canning or pickling salt (see note)
1/3 cup chopped fresh cilantro
1/3 cup sugar (optional, depending on sweetness of tomatoes)
1 1/4 cups apple cider vinegar (see note)
16 ounces tomato sauce (NOT optional - necessary for safe canning/proper pH)
12 ounces tomato paste (optional if you want a thicker salsa)

Steps:

Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.
Fill sterilized pint-size canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.
Process in a water or steam bath canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).
Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm - if the center bubbles up and down when you press on it, it hasn't sealed correctly and will need to be refrigerated or re-processed).

Tips:

Use ripe, fresh tomatoes: This will ensure the best flavor and texture for your salsa.
Choose the right type of tomatoes: Roma tomatoes are a good choice because they are meaty and have fewer seeds.
Roast the tomatoes before making the salsa: This will intensify their flavor.
Use a variety of chilies: This will give your salsa a complex flavor. Be sure to remove the seeds from the chilies before adding them to the salsa, unless you want it to be very spicy.
Add other ingredients to your salsa, such as onions, garlic, cilantro, and lime juice: These ingredients will add flavor and depth to your salsa.
Can your salsa in a water bath canner: This is the safest way to can salsa and will ensure that it is shelf-stable.

Conclusion:

Making homemade salsa is a great way to use up fresh tomatoes and enjoy a delicious, healthy snack or condiment. With a little planning and effort, you can easily make your own salsa that is sure to be a hit with your family and friends. So what are you waiting for? Give it a try today!