How to Can Homemade Salsa

No store bought salsa can compare to a special homemade recipe. Follow these steps to learn how to can and store your own homemade salsa. You can enjoy your recipe all year round and also give it as gifts to friends and family.

Things You'll Need

• Homemade salsa
• Water bath canner
• Pint canning jars
• Lids
• Rings
• Jar grabber
• Jar lifting tongs
• Large pot
• Spoon and ladle
• Jar funnel

Instructions

1. Make the salsa. Find a good recipe that can be canned or look at recipes to see how you can modify for canning. In order to achieve the correct level of acidity for canning you can't use too many peppers or too little vinegar. Also keep in mind that when you plan to can salsa, you must bring the recipe to a gentle simmer before canning.

2. Sterilize the lids and jars by running them through the dishwasher. Fill the jars with salsa to within ¼ inch from the top. Put the lids and rings on tightly.

3. Process the salsa by putting the jars in a canner and covering them with at least one inch of boiling water. Let the jars sit in the water for 15 minutes (for 8 oz. jars and pints) or 20 minutes (for quarts).

4. Remove the jars from the water and let them cool in a draft-free place overnight without touching or knocking them into anything. In the morning, remove the rings.

5. Test the seals on the jars one day after canning. The lid should be curved down in the center and not move when pushed down.

6. Store canned salsa jars properly. Wipe them down, apply a label with the date and contents and remove the screw bands. Store in a cool dark place and use within one year.

7. Check the salsa before using. Prior to opening the jar of salsa check the lid for bulges or leaks. When you open the jar, make sure the aroma is normal and there is no mold or foam in the jar. If anything seems amiss, throw away the salsa.

Tips & Warnings

• The quality and shelf life of your canned salsa will be affected by heat, freezing temperatures, light and dampness.

• Ensure that the top of the jar and underside of the ring are clean so you get a good seal.

• To can salsa with a pressure canner, process the salsa at a pressure of 10 to 11 pounds for 10 minutes (for pint jars) or 15 minutes (for quarts). Adjust the time if you are not at sea level.

• Do not can overripe or spoiling tomatoes. Use fresh, high quality tomatoes.

• When handling hot peppers, wear plastic or rubber gloves. Do not touch your face.

Resources

• Visit the National Center for Home Food Preservation online for more information.
• Go to the Great Salsa website for canning recipes.
• Buy canning supplies from the Canning Pantry website.