Canning Salsa Recipe: The Ultimate Guide

Ingredients

• 30 medium tomatoes, peeled and chopped
• 10 cups chopped onions
• 2 cups vinegar
• 2 (8 ounce) cans tomato paste
• 0.5 cup white sugar, or more to taste
• 2 medium green bell peppers, chopped
• 2 medium red bell peppers, chopped
• 4 banana peppers, chopped
• 10 cloves garlic, chopped
• 8 teaspoons pickling salt
• 2 teaspoons ground black pepper
• 0.5 bunch fresh cilantro, chopped

Instructions

1. Gather all your canning ingredients for the salsa.
2. In a large stockpot, combine the tomatoes, onions, vinegar, tomato paste, sugar, bell peppers, banana peppers, garlic, pickling salt, and black pepper. Bring the mixture to a boil over medium heat, then reduce the heat to medium-low and simmer gently for 30 minutes, allowing the flavors to meld.
3. While the salsa simmers, carefully inspect 17 pint-sized canning jars for any cracks or rust on the rings, and discard any damaged ones. Submerge the jars in simmering water to keep them hot until the salsa is ready. Wash new canning lids and rings in warm soapy water.
4. Remove the stockpot from the heat and stir in the fresh cilantro.
5. Carefully pack the hot salsa into the hot, sterilized canning jars, leaving a 1/4-inch headspace at the top of each jar. Use a clean knife or a thin spatula to run along the insides of the jars, releasing any trapped air bubbles. Wipe the rims of the jars with a moist paper towel to ensure they are clean and free of any residue. Top each jar with a lid and screw the rings on tightly.
6. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a rolling boil.
7. Using a jar holder or canning tongs, carefully lower the filled jars into the boiling water, ensuring there is about 2 inches of space between each jar for proper circulation.
8. Pour in additional boiling water to completely cover the jars by at least 1 inch. Return the water to a rolling boil, then cover the stockpot and process the jars for 35 minutes to ensure proper sealing.
9. Carefully remove the jars from the stockpot and place them onto a cloth-covered or wooden surface, leaving several inches of space between each jar to allow for even cooling. Let the jars rest undisturbed for 12 to 24 hours. After this time, check the seal of each jar by pressing the center of the lid with your finger; the lid should not move up or down. Store the sealed jars in a cool, dark place for long-term storage.

Nutrition

• Calories: 9 kcal
• Fat Content: 0 g
• Fiber Content: 0 g
• Sodium Content: 83 mg
• Protein Content: 0 g
• Carbohydrate Content: 2 g
• Unsaturated Fat Content: 0 g