Salsa
INGREDIENTS –
Makes: about 4 pint jars (16 oz) or 8 half-pint jars (8 oz)
- 7 cups diced, seeded, peeled and cored tomatoes (about 5 lb or 15 medium)
- 6 green onions, chopped
- 2 jalapeno peppers, diced
- 4 cloves garlic, minced
- 1/2 cup white vinegar (5% acidity)
- 2 Tbsp bottled lime juice
- 4 drops hot pepper sauce
- 2 Tbsp minced cilantro
- 2 tsp salt
INSTRUCTIONS- 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 all ingredients in a large saucepan and bring to a boil. Lower heat and simmer for 15 minutes.
- Ladle hot salsa into a hot jar leaving a ½ 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.
- Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars and half pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose.
- Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
| Table 1. Recommended process time for Salsa in a boiling-water canner. | ||||
| Process Time at Elevations of | ||||
| Style of Pack | Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Hot | Half-pint or Pint Jars | 15 min | 20 | 25 |
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Recipe Details
- Recipe: Water Bath Canning Salsa
- Yield: About 4 pint jars or 8 half-pint jars
- Process Time: 15 minutes at 0–1,000 ft
- Altitude: 20 minutes at 1,001–6,000 ft; 25 minutes above 6,000 ft
- Headspace: 1/2 inch
Ingredients
- 7 cups diced, seeded, peeled and cored tomatoes
- 6 green onions, chopped
- 2 jalapeno peppers, diced
- 4 cloves garlic, minced
- 1/2 cup white vinegar (5% acidity)
- 2 Tbsp bottled lime juice
- 4 drops hot pepper sauce
- 2 Tbsp minced cilantro
- 2 tsp salt
Directions
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids in warm soapy water and set aside with bands.
- Combine all ingredients in a large saucepan and bring to a boil. Lower heat and simmer for 15 minutes.
- Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims, apply lids, and tighten bands fingertip tight.
- Place jars in the canner with water covering jars by 1 inch. Bring to a rolling boil and process according to altitude.
- Turn off heat, remove cover, let jars rest 5 minutes, then remove jars and cool 12 to 24 hours. Check seals before storing.
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Can With Confidence
Always use a tested salsa recipe and adjust processing time for your altitude. Explore more beginner-friendly water bath canning recipes and guides.