The Basics of Canning, Let’s Start With Salsa!

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Canning Salsa - Tomatoes, Garlic, Jalapino

Tis the season for canning! Has anyone else noticed how trendy mason jars are? So shabby-chic. And for good reason. Mason jars are a must when it comes to canning and preserving, and allow you to enjoy seasonal fruit and vegetable all year around. Then, you can recycle your mason jars and use them as cups… or for a salad in a jar… or dry storage… or even a vase.

Canning Salsa - Garlic

Why Can Foods?

  • Sustainable eating. Enjoy foods like berries, tomatoes, peaches, cucumbers, beans and salmon all year long.

  • Avoid nasty preservatives, additives and other junk. Concerns over BPA in canned foods is still prevalent and this can be reduced by canning your own tomatoes, fruit, etc. See my post BPA Health and Environmental Concerns.

  • Save money! If you already have a veggie garden its a great way to use up extra produce. Often vegetable markets will sell canning vegetables at a cheaper price if you buy them in bulk.

  • Sense of accomplishment. Yes really! Just like a keen knitter feels when they finish a sweater… I can only imagine it would be the same.

  • Christmas and birthdays are covered. If someone showed up a my birthday party with a big jar of canned peaches, I would be over the moon.

  • Good excuse for a party. A few wines, a stock pot, some mason jars…. how can that not equal a good time.

  • It just tastes better. It really does. But you will never know until you try :)

Canning Salsa - Tomatoes

This Recipe Redux challenge was to share your version of food in a jar. I am by no sense an expert canner, but I am having fun learning! Beans, garlic, apples… the possibilities are endless.

Basic Recipe for Homemade Salsa

If you are a beginner at canning as well, I would recommend starting with a salsa. Why? Because it’s pretty hard to stuff up a salsa. The ingredients are relatively easy to get your hands on, and the rewards will be so fitting you will be hooked into the world of canning instantly. A quick Google search will find you thousands of salsa recipes, here is a simple and tasty recipe. Call all your friends… your having a canning party!

Canning Recipe - Onion and Peppers

Ingredients for Homemade Salsa

8 medium tomatoes, peeled, seeded and diced*
4 small onions, I used 2 red and 2 yellow, finely chopped
2 large peppers (capsicum), I used one red and one green, finely chopped
2 jalapeno peppers, finely chopped (optional)
12-16 cloves of garlic, peeled and finely chopped (optional)
2 bunches of cilantro (coriander), chopped
2 tsp dried oregano
4 lemons, juiced
2 tbsp. canning salt
1/2 cup water or leftover tomato water(optional)

*to removed tomato skins, score an X with a knife on the bottom of the tomatoes. Place tomatoes in large pot of boiling water for 30 seconds, remove and plunge into a bowl of ice water. The skin should now easily peel off. Don’t forget to remove the seeds and squeeze out any excess water (you can save the water to add later if your salsa is too thick).

Canning Salsa - How To Peel Tomato Skins

Method for Homemade Salsa

Before you start anything, you need to sterilize your mason jars and lids. I did this by boiling them for a few minutes. Some people just put them straight in the dish washer. Just make sure they are clean clean clean… don’t wait any spoilage later.

Start warming the chopping tomatoes in a pot, then add all the other ingredients. Bring it to a gentle simmer, cook it only as long as it is required to get to the desired consistency. If you think its to thick add some water.

Taste and adjust seasoning.

Put the salsa into mason jars, leave a little bit of room at the top (about 1/4 inch). Before putting on the lids gently tap the bottom of the jars on the counter to remove any air bubbles.

Put on the lid and hand tighten the ring around them. Make sure the contact area between the jar and the lids is clean to ensure good sealing.

Boil for about 35 minutes in a large stock pot filled with water. Be careful when removing jars… this is where jar lifting tongs come in handy. Place on a tea towel and let cool… listen for the ping sound!

Your salsa is now ready to be stored and/or cellared. Should last at least one year… if not more.

Next tackle… peaches!!!

Canned Salsa - In Mason Jars

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About Rachel

  • Dom Boyd

    This has been a great post about canning. My wife is super into it right now, and I think I’d like to get her a few new mason jars so she can can more. I really want her to start canning peaches. I think that would be delicious. http://www.hosemania.com.au

    • Hey Dom, yeah canning is super fun! Peaches are a good one at the end of the peach season when you can find them nice and cheap! Good luck on your future canning endeavours!