Salsa Canning Recipes

CAUTION: Most salsa recipes contain a mixture of low-acid foods, such as onions and chiles. Acid, such as vinegar or lemon juice must be added to prevent the bacteria, Clostridium botulinum, from growing during the canning process. These salsa canning recipes have been tested to ensure that they contain enough acid to be processed safely in a boiling water canner.

Tomatillo Salsa Canning Recipe

• 5 cups chopped tomatillos
• 1 1/2 cups seeded, chopped long green chiles
• 1/2 cup seeded finely chopped jalapeños
• 4 cups chopped onions
• 1 cup bottled lemon juice
• 6 cloves garlic, finely chopped
• 1 Tbsp ground cumin
• 3 Tbsp oregano leaves
• 1 Tbsp salt
• 1 tsp black pepper

Salsa Canning Recipe Directions

Combine all ingredients over heat until thoroughly mixed. Pour mixture into canning jars and follow canning directions below in Ball Canning Recipes. Serve and enjoy these salsa canning recipes, best within 1 year of canning.

Tomato Salsa Canning Recipe

• 7 qt peeled, cored, chopped tomatoes
• 4 cups seeded, chopped long green chiles
• 5 cups chopped onion
• 1/2 cup finely chopped, seeded, jalapeños
• 3 Tbsp oregano leaves
• 2 Tbsp fresh cilantro
• 2 cups bottled lemon juice
• 6 cloves garlic, finely chopped
• 2 Tbsp salt
• 1 Tbsp black pepper
• 2 Tbsp ground cumin

Tomato Salsa Canning Recipe Directions

Combine all ingredients except spices in large pot and bring to a boil. Add spices in and cook for another 20 minutes. Spoon hot salsa into canning jars. Follow Ball Canning Recipes below for canning instructions. Store and serve this salsa canning recipe!