Can Salsa

Does your garden produce a surplus of tomatoes? If you have more tomatoes than you can eat during the summer, consider using them to make salsa that you can can and enjoy in the winter months. Canned tomato salsa is made with vinegar(which helps preserve it) and stored in sealed canning jars. Read on for a good tomato salsa recipe and USDA-approved canning procedure. NOTE: Do not base your work on the pictures alone, as they might not be completely accurate; there are more specifics given in the tutorial.

Steps

This canning recipe makes approximately six pints of tomato salsa. It's important to keep the ratio of tomatoes to vinegar to ensure that the salsa is preserved properly. Read the USDA's guide to canning tomatoes and tomato products for more information.

Making the Salsa

  1. Gather the ingredients. Make sure the vegetables you use are ripe and undamaged with no spots or bruises. You will need:
    • 5 pounds tomatoes
    • 1 pound canned green chilis, chopped
    • 2 jalapeños, seeded and chopped (if you want extra spicy salsa, add two more jalapeños)
    • 2 cups chopped white onion
    • 3 cloves garlic, minced
    • 1 cup white vinegar
    • 1/2 cup chopped cilantro
    • 2 teaspoons salt
    • 1 teaspoon sugar
  2. Prepare the tomatoes. Canned tomato salsa tastes best when the tomatoes have been peeled. To peel the tomatoes, use the following method:
    • Remove the stems from the tomatoes and give them a rinse.
    • Use a sharp knife to cut an "x" at either end of each tomato.
    • Put a large pot of water on the stove and bring it to a boil.
    • Blanch the tomatoes by dropping them in the boiling water and allowing them to cook for 30 seconds.
    • Remove the tomatoes, allow them to cool, and peel off the skin at the "x." It should come right off.
    • Taking care to preserve the juices, use a knife to slice out the core of the tomatoes.
    • Chop the tomatoes and set them aside in a bowl with their juices.
  3. Place all of the ingredients in a large steel pot. Bring them to a boil, then reduce the heat to medium low and allow the salsa to simmer. Taste to make sure the salsa has enough spices, and add more if necessary.
  4. Cook the salsa. Use a thermometer to make sure it reaches a temperature of 180 degrees Fahrenheit (82 degrees Celsius). This kills any enzymes or bacteria that may otherwise spoil your canned salsa.

Canning the Salsa

  1. Pour the salsa into clean canning jars. Fill the jars to within a quarter inch (half a cm) of the rim. Use a funnel to ensure that the seal between the jar and the lid stays clean.
    • You may want to wash the canning jars using the hot water cycle on your dishwasher before starting the process. Place the lids into boiling water for a couple of minutes to sanitize them.
    • If you spill salsa on the rim of the jars, wipe it off with a paper towel before proceeding.
  2. Place the lids on the jars of salsa. Screw on the lid rings to make sure they stay put. Don't tighten the lids too much at this point, since air needs to escape at the next stage of the canning process.
  3. Place the jars in a large pot. Fill the pot with water until it covers the jar by 2 inches (5 cm). Turn the burner to high heat and bring the water to a boil.
    • If you live at low elevation, boil the jars for 15 minutes.
    • If you live at high elevation, boil the jars for 25 minutes.
  4. Remove the jars from the water carefully. Allow them to cool completely. The lids will make popping noises as they cool and seal.
  5. Check the seals by tapping on the lids. If a lid makes a popping noise when pressed down and released, the can has not been properly sealed. You can place unsealed jars in the refrigerator to use immediately, or put them through the canning process again.
  6. Finished.



Tips

  • If you use jalapeno peppers during the salsa making and canning, wear gloves while you handle them. The oils in the peppers can remain on your skin even after washing and inadvertently end up in your eyes, nose or mouth. The oils from the pepper can cause an unpleasant burn.

Warnings

  • Use pint size or smaller jars. The processing time is not appropriately calculated for bigger jars.
  • Find a USDA-approved recipe to ensure the acidity of the salsa you are canning is appropriate to prevent early spoilage.
  • Improperly sealed canned salsa will spoil, so it's important to check the seals after the canning process.
  • Do not attempt to cool the cooked jars by force, using a fan or a cold draft.

Things You'll Need

  • USDA-approved salsa recipe
  • Salsa ingredients
  • Pint-sized canning jars
  • Canning lids
  • Large pot
  • Funnel
  • Mixing spoon
  • Large ladle
  • Jar grabber

Related Articles

  • Make a Corn Salsa
  • Make Green Tequila Salsa
  • Make Pineapple Salsa
  • Make Chunk Salsa
  • Make Homemade Salsa with Fresh Produce

Sources and Citations

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