When canning salsa, always use a tested recipe.  A tested recipe has been developed in a laboratory setting to assure sufficient acid, time, and temperature are achieved to destroy microorganisms that may cause food borne illness.  Recipes must be followed exactly.

For general canning guidelines, see the USDA Canning Guidelines at the Utah State University Extension Food and Nutrition Publications web page

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Chile Salsa (Hot Tomato-Pepper Sauce)

 


10 cups peeled, cored, chopped tomatoes
6 cups seeded, chopped chili peppers (use a mix of hot and mild)
4 cups chopped onion
1 cup vinegar
3 teaspoons salt
1/2 teaspoon pepper
Combine ingredients in a large saucepan.  Heat to a boil and simmer 10 minutes.  Ladle hot ingredients into pint jars, leaving 1/2-inch headspace.  Adjust lids and process in a boiling water canner: 15 minutes at 0 - 1,000 feet altitude; 20 minutes at 1,001 - 6,000 feet; 25 minutes above 6,000 feet.

 

Yield: 6 to 8 pints.  ( Source: Salsa recipes for canning.  Pacific Northwest Extension Publication .)
For more salsa recipes, link to USU Food and Nutrition Publications , then click on the link to ' Canning Tomatoes and Tomato Products '

 

BEFORE PREPARING ANY FOOD PRODUCT, BE SURE TO WASH HANDS THOROUGHLY AND DRY WITH A CLEAN CLOTH OR FRESH PAPER TOWEL.

 

STEPS TO CANNING SALSA:

 

Step 1 - Prepare Jars, Lids, and Rings
  • Examine jars for nicks, cracks, uneven rims, or other damage.  Select jars in good repair.
  • Clean jars in hot soapy water and rinse in hot water.
  • Heat jars until ready for use by placing in a large pan with simmering water.  You may use a dishwasher to wash, rinse, and heat jars.
  • Wash, rinse, and air-dry rings.  Prepare lids according to package directions.

 

Step 2 - Set up Boiling Water Canner
Fill canner half full with water.  Heat water to a simmer.

 

Step 3 -- Prepare ingredients

Step 4 -- Fill jars

Step 5 -- Process Salsa