Salsa Recipes for Canning

It’s extremely important to use tested salsa recipes if you plan to water bath can them. With the mix of acidic and non-acidic ingredients, if you get the blend wrong, your final product could have an unsafe pH and harbor botulism. The problem is, most canned salsa recipes taste far too strongly of vinegar for my taste. These two, tested by Ball, are my favorites by far. These no longer appear on their web site, but did in the past.

Ball Fiesta Salsa

Buy:

To Yield… Buy…pints4812
Whole tomatoespounds51015
Whole cucumbersmedium246
Whole bell pepperslarge246
Long hot peppersmedium246
Green onionbunches123
Cilantrobunches.5.751
Garliccloves369

Prep:

Yield (pints)4812
Chopped tomatoescups71421
Chopped cucumberscups246
Chopped sweet pepperscups2.557.5
Chopped hot pepperscups0.511.5
Sliced green onioncups123
Minced cilantrocups0.511.5
Garliccloves369
OreganoTbsp123
Salttsp1.534.5
Cider vinegarcups0.511.5
Lime JuiceTbsp246
CuminTbsp123

Cook:

Bring to a boil and simmer about 20 mins.

Can:

In pints; water bath 15 mins.

Smoky Salsa

A nice thing about this salsa is that it takes relatively few fresh peppers…great if you have tomatoes left over after making the Fiesta Salsa above.

Buy:

To Yield… Buy…Pints612
TomatoesPounds612
Red onionMedium36
CilantroBunches12
Bell pepperMedium22

Prep:

Yield (pints)612
Tomatoes, choppedQuarts36
Chili powderTbl1.53
Red onion, dicedcups36
Cilantro, mincedcups1.53
Garlic powdertsp1.53
Bell pepper, choppedcup0.51
SaltTbl0.51
Smoked salttsp12
Smoked paprikatsp1.53
Vinegarcup0.751.5

Cook:

Bring all ingredients to a boil and simmer for 10-20 minutes. If desired, puree about halfway with an immersion blender to make a less chunky salsa.

Can:

In pints; water bath for 15 minutes.

Published by Emily

I'm an instructional designer and gardener based in Ann Arbor, Michigan. Free moments find me in my garden or the forest, hugging trees and all that jazz.

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