How to Can Homemade Salsa: A Complete Guide for Garden Fresh Flavor

This topic spans multiple categories: DIY (canning and preserving), gardening, and recipes. I garden from spring until the season ends. Last year, we had a mild winter, and some of my favorite herbs, like rosemary, survived until January—a first for me. My household is in Zone 7a, but some years it feels like Zone 6a. We lived in Illinois for 15 years, in a solid Zone 5b—I don’t miss that at all. If you aren’t familiar with zones, USDA Plant Hardiness Zones. Be careful, as many resources show incorrect zones, which can lead to disappointment if you follow the wrong planting schedules.

My tomatoes are starting to ripen. This is the earliest I’ve ever been able to preserve; it usually doesn’t happen until mid to late August. I have plenty of tomatoes, onions, four peppers, and cilantro ready. The only fresh ingredient I don’t have is garlic. When your tomatoes start to ripen, they quickly go from a few to more than you can eat. I made salsa for the first time last year, and it was a hit. I don’t have much left, so I’m focusing on salsa this year.

The salsa this year will taste different. I had more varieties of peppers last year. I use whatever tomatoes are ready, so each year has a different flavor profile. I’m not great at following recipes, which is why I seldom bake. I use "Amish Canning and Preserving" by Laura Ann Lapp (Salsa Variation 1) to base my measurements of tomatoes, pickling salt, and vinegar. The rest of the ingredients vary. I swap alum for cream of tartar, an acid and thickening agent because I avoid aluminum-based products. There are so many different recipes available with slight variations—experiment and find your favorite.

Important Notes and Tips:

• Always weigh your tomatoes; adjust the other ingredients accordingly.

• Swap cream of tartar for alum.

• Cilantro is optional; people either love it or hate it.

• Use any or mixed varieties of peppers. I used two green and two Hungarian sweet peppers in this batch.

• Use pickling salt. You can’t change the salt significantly or omit it. You need it for preserving.

• If you don’t garden or don’t have enough ingredients, find local farms or markets. Grocery stores work too.

• You can adjust the recipe for smaller or larger batches. I find that it helps to write down the change to every ingredient.

• Always use new lids. Rings can be reused, but lids must be new.

• Clean vegetables in cold water with a bit of vinegar (1/4 cup) since the recipe calls for vinegar. I generally won’t use vinegar to wash vegetables if I wasn’t preserving them.

• A food processor saves time. I’m impatient, so cutting by hand isn’t for me.

• Boiling water for canning must cover the jars by at least an inch.

• Two stock pots are helpful, but not necessary.

• Covering the stock pot helps it boil faster and reduces water loss.

• Wash your canning equipment if it’s been sitting for a while or is new.

• A canning set with utensils is very useful. The wide-mouth funnel is especially handy.

• Clean jar tops after filling. Spills can cause lids to deteriorate, leading to spoilage.

• Don’t over tighten rings, only twist finger tip tight. They shouldn’t be tightened again after cooling.

• Popping sounds during cooling are normal.

• Don’t push on the lids; they need to cool for 24 hours undisturbed.

• Test lids gently after 24 hours. Properly sealed lids won’t flex or pop. The center should be flat or slightly inverted.

• If any lids pop, put those jars in the refrigerator. There should be few, if any.

• Store finished salsa for up to a year. Label with the date; it helps with multi-year canning. I will keep them for up to 2 years but the general guideline is 1 year.

• Eat any unsealed or opened jars within a week or so. If you see any signs of mold or a foul odor, throw it out immediately.

Ingredient adjustments:

• Weight tomatoes as a baseline and you can adjust the remaining ingredients. I had 7 pound of tomatoes.

• 4-8 Peppers (Any type that you prefer based on the level of heat you want for your salsa. If you are using large peppers, I would use 4)

• 1.5 cups of White vinegar (This ratio needs to stay the same)

• 1/2 teaspoon cream of tartar (I swapped out alum for cream of tartar to avoid aluminum-based products)

• 1/3 cup pickling salt (I would not increase the salt to tomato ratio. It will be too salty.)

• garlic to taste (I prefer fresh but powder is great too or even a little of both)

• onion and / or onion powder to taste. (I used both but it also depends upon what you have on hand.)

• ground black pepper (I love pepper, so I may use a little extra)

• 1 can tomato paste (This was optional as a thickening agent. I think it adds some extra depth.)

• 1/3 cup of brown sugar. (You can adjust based on preference but I wouldn’t change the measurements substantially. Recipe calls for white sugar but any sugar is fine.)

• Cilantro to taste (Not in the original recipe).

Instructions:

1. Prepare vegetables: Pick tomatoes over a few days. Pick cilantro and peppers before starting. Wash tomatoes and peppers, remove stems and seeds, and peel onions.

2. Process vegetables: Pulse onions, cilantro, peppers, ground pepper, garlic, and onion powder in a food processor. Put the mixture in a smaller stock pot.

3. Boil water: Start boiling water in a large stock pot.

4. Pulse tomatoes: Process tomatoes and add them to the onion mixture. Add sugar, vinegar, pickling salt, and cream of tartar. Bring to a boil, then simmer for 30 minutes.

5. Sterilize jars and lids: Boil them for 30 seconds to a minute. Ensure jars are warm to avoid cracking.

6. Fill jars: Use a large-mouth funnel to fill jars, leaving 1/2 inch of headspace. Put on new lids and rings finger-tight.

7. Process jars: Boil jars for 20 minutes. Remove and let rest for 24 hours undisturbed. Test lids after 24 hours; store properly sealed jars for up to a year.

Links to products that can improve your canning experience:

• Canning starter set

• Starter set with stock pot

• Additional lids

• Case of Mason Jar Pints

• Amish Canning and Preserving by Laura Anne Lapp

And that's it—your homemade salsa is ready to spice up your meals! There's nothing quite like the taste of fresh garden flavors, especially when you know you've preserved them yourself. Canning can be a fun way to keep a bit of summer with you all year long.

So grab those jars, roll up your sleeves, and let’s get canning! Don’t forget to share your salsa adventures—I'd love to hear how it turned out for you. Happy canning, and enjoy every bite! 🍅🌶️

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