Diane’s Salsa Canning Recipe

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Canning tomatoes are very seedy and have lots of juice.  Be sure to remove excess juice prior to measuring your cups of chopped tomatoes.  Roma tomatoes are considered the best salsa tomato; however, I have used both with great results.

Blanching your tomatoes prior to chopping makes skin removal so much easier.  I’ll share what works best for me:  Core the top of the tomato, then cut a decent size “X” on its bottom.  Fill a metal canning basket full of cored/x-ed tomatoes.  Using a pot of boiling water and heat retardant gloves, lower the basket into the boiling water, completely submerging the tomatoes.  Set timer for 1 minute.  Remove from boiling water and plunge the tomatoes into a bowl of ice cold water resting in the sink.  Let sit 1 minute in cold water.  Starting with one corner of the “X” you created, pull the skin off the tomato with ease.

Home Canning Salsa

In my household, my husband and kids do not find “chunky” salsa appealing.  Me?  The chunkier the better!  Our compromise:  I use a food processor to finely chop the tomatoes, jalapenos, bell pepper, onions and cilantro to make my family happy; I later make a whole batch of super chunky salsa just for me.


  • 8 cups of peeled, cored and finely chopped fresh tomatoes
  • 1 to 2 cups of seeded and finely chopped jalapeno peppers
  • 1 cup finely chopped green bell pepper
  • 2 cups finely chopped onion
  • 8 cloves of garlic, minced
  • ½ to 1 cup finely chopped fresh cilantro
  • 1 tbsp. sea salt
  • ½ cup apple cider vinegar
  • ½ cup fresh lime juice


  1. Combine all ingredients in a large stainless steel stock pot and bring to a boil.  Reduce heat and let simmer for 10 minutes.  Stir occasionally to avoid scorching the salsa.  Remove from heat.
  2. Using your funnel, ladle hot salsa into readily prepared jars (hot pack).  Be sure to leave ½” of headspace.  Use the size jar that suits your preference.  Wipe each rim with a warm wash cloth prior to placing the lid and ring on each jar.
  3. Process in a hot water bath; 15 minutes for pints and 25 minutes for quarts.  Be sure the water level fully covers the top of the jar.  Remember, processing time does NOT begin until the water is boiling!  Also, consult a bathing guide if you live in a higher altitude.  The thinner the air, the longer the boil time.

The Canning Diva

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