1/1 Photo of Canned (Bottled) Salsa
Jenny Sanders's Note:
Most recipes for canning salsa call for vinegar, which I do not like at all. It makes the salsa taste more like a pickle and less like a fresh salsa. I developed this recipe to conform to the requirements of safe canning practices while still tasting as much like fresh salsa as possible. Salting and straining the tomatoes prevents the salsa from being too "soupy" without requiring a long cooking time to reduce the liquid. You should buy 10 limes; you probably won't need them all but they do vary in juiciness quite a bit. NOTE: Jalapenos vary wildly in strength - the ones I get are fairly mild. If yours are very hot, or if you are looking for a milder salsa, you should feel free to reduce them accordingly.
My Private Note
500ml j ...
Units: US | Metric
- 1Bring a large pot of water to a boil.
- 2Blanch the tomatoes by dropping them into the boiling water for one minute. You will need to do them in batches.
- 3Transfer them to a large bowl or sink full of cold water.
- 4Fish them out and peel them.
- 5Chop them coarsely and sprinkle with pickling salt in layers as you go - I try to use about 4 tablespoons.
- 6Put them in a strainer and set in a cool place (but NOT the fridge!) to drain for several hours.
- 7When you are ready to procede, put all the canning jars in a large canner full of water to cover by one inch, and bring to a boil.
- 8Boil for 10 minutes.
- 9If your water is very hard, add a shot of vinegar to the water before it boils (to prevent lime build-up on bottles).
- 10Meanwhile, peel and chop the onions.
- 11Peel and deseed the peppers, and chop them.
- 12Peel and mince the garlic.
- 13Mix the tomato paste with cupful of the tomatoes until it is lump-free.
- 14Mix all the ingredients except the lime juice in a large kettle or pot.
- 15Bring the salsa to a boil.
- 16Lift the sterilized jars from the boiling water bath and empty them.
- 17(Most should be emptied into the sink, so the boiling water bath doesn't overflow when they go back in).
- 18Add 3 tbsps lime juice to each jar.
- 19Pack the salsa into the jars.
- 20Wipe rims, and seal according to manufacturer's instructions.
- 21(Generally, boil lids and rings for 5 minutes).
- 22Return the bottles to the boiling water bath and process them for 20 minutes. It may be necessary to do this in two batches; put as many in the canner as you are able to; when they come out add the next batch of jars to be sterilized while you fill the first set. Take them out and fill them as the first set of filled jars is being processed.
- 23Remove, allow to cool, and check seals.
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Nutritional Facts for Canned (Bottled) Salsa
Serving Size: 1 (8484 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 178.6
- Calories from Fat 17
- Total Fat 1.8 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 140.7 mg
- Total Carbohydrate 39.0 g
- Dietary Fiber 10.5 g
- Sugars 21.1 g
- Protein 7.7 g