I usually toss the lids and rings into a pan with water to cover and put it on the back burner. You need to also get your lids ready to go following your manufacture’s instructions. It’s gonna take a while to come to a boil. This makes sure that there will be enough water in the canner for processing. Now fill the canner with enough water to reach the top of the jars. Fill all the jars with water all the way to the top. Put your canner on the stove and put the jars you are going to use into it. So let’s get started! Preparing your Canner & Jars Whichever way you prefer to eat your salsa, the process to make it is the same. If that’s the case, your yield will fall somewhere between the other two depending on your chunky to smooth ratio. And you like your’s half smooth and half chunky. Or maybe you’re a middle of the road salsa person. How many jars you end up with is dependent on what kind of salsa you prefer.Īre you a chunky salsa kinda person? If so, you’ll end up with 6 to 8 pints.ĭo you like your salsa pretty smooth? Pureeing it will give you 3 to 4 pints.

pint, 1 1/2 pint, or quart canning jars.

large stainless steel pot for heating the salsa.

1/4 cup lemon juice or lime juice (or a mixture).

1/2 cup Apple Cider Vinegar or Red Wine Vinegar.

hot or mild peppers of your choice (optional).

1 1/2 cups tightly packed finely chopped cilantro.

12 cups peeled, cored, and diced tomatoes (about 6 pounds).

Here is what you will need to have these gorgeous jars of summer sunshine sitting on your pantry shelves. And get started on your journey to food self sufficiency today. Need more waterbath canning recipes? Grab your copy of The Basics of Waterbath Canning. So that means no expensive equipment is needed for this pantry staple! That way, in the middle of winter when you’re dreaming about those big, red, juicy tomatoes still warm from the vine, you can pop open a jar of salsa to satisfy that craving.Īnyway you say it, I just hear, “Awesome yumminess”.Īs a bonus, this is a waterbath canning recipe!Īlthough everything that goes into salsa is a vegetable, because we’re adding lemon juice and vinegar, the acid level is sufficient to process in the waterbath. When you’re drowning in tomatoes, it’s the perfect time to make a big batch of homemade salsa and can it up! You’ve had an amazing year in your garden.Īnd now you’ve come to that part of the year where it’s getting hard to keep up with all the tomatoes.

Canning salsa