My mother introduced me to tomatillos and this tomatillo salsa verde canning recipe about 15 years ago… I love having it on hand for chips and salsa or chicken taco soup!
I like to make a big batch of salsa in the fall to use through the winder as a base for making Chicken taco soup with tortilla chips! This salsa bursts with garden-fresh flavor… It’s like a taste of summer sunshine bottled up to brighten any winter meal.
Spice it up or keep it mild! This recipe lets you customize the heat level to suit your taste buds. It comes from the Ball Blue Book Recipe, it is a tested recipe, and makes a small batch of 3 pint jars. I always double or triple the batch!
I love a good tomatillo year in the garden when I get tons of tomatillos to use in this recipe… Tomatillos add a nice citrusy flavor and texture to this salsa, making it the perfect partner for all your favorite Mexican dishes! On those years when I don’t grow tomatillos or don’t get enough tomatillos from my garden, I love buying them from the local farmers market!
Key Ingredients
Tomatillos: These are the star of our show! Be sure to use fresh tomatillos and wash off the sticky residue after you remove the husks. You can chop them by hand or save time by using a food processor—they’ll break down nicely either way.
Bottled Lemon Juice (5% Acidity): This is the most important ingredient for safe canning! You can use either bottled lemon or lime juice, but it’s crucial that you use the bottled kind with a 5% acidity level. The consistent acidity is what makes this recipe safe for water bath canning. Never use fresh juice for canning, as its acidity can vary and make your salsa unsafe for the pantry.
This tomatillo Salsa Recipe includes low acid ingredients, like onion and peppers, so it must have 5% acidity lemon or lime juice to safely preserve it.
Peppers: The beautiful thing about this recipe is you can customize the heat to your family’s liking. I love using jalapeños for a classic kick, but you can swap in sweet peppers for a mild salsa or add a few serranos if you want to turn up the heat.
Herbs & Spices: Cilantro and cumin give this salsa its signature, authentic flavor. Don’t be afraid to adjust the amounts to your taste, but don’t leave them out! They’re what really make this salsa sing.
Equipment
- 3 pint-sized canning jars with lids and bands to can salsa in.
- A water bath canner or large stock pot for water bath canning.
- Canning rack or a folded kitchen towel to keep jars off the bottom of your canner and prevent scorching.
- Jar lifter – Helps you grab hot jars out of the pot without burning yourself or tipping the jar and causing the seal to fail.
- Canning funnel – This helps you load your jars without spilling salsa.
- Non-metallic spatula or bubble remover tool to remove air bubbles in the jars before canning them.
- Clean kitchen towels to rest hot jars on after canning.
The Secret to a Perfect Seal
I want you to feel completely confident with this recipe, especially if it’s your first time canning. The instructions on the recipe card are essential, but the real secret to success is understanding a few key details. Let’s walk through the “why” behind things like headspace and how to get that perfect seal every single time.
Headspace is a Big Deal: When the recipe says to leave 1/2-inch headspace, that’s a crucial measurement. This empty space at the top of the jar gives the contents room to expand as they get hot in the canner. It’s what allows a proper vacuum to form and gives you that nice, tight seal you’re looking for.
Fingertip-Tight Lids: When you put your lids on, don’t crank them down as hard as you can! You want to screw on the bands just until they are fingertip-tight. This allows air to escape from the jar during processing. If the band is too tight, the air can’t get out, and your jar won’t seal properly.
The “Ping” Sound: After your jars come out of the canner and start to cool, you’ll hear a little “ping” sound. That’s music to a canner’s ears! It means your lid has sealed. To be sure, after the jars have cooled completely, press the center of each lid. If it’s sealed properly, it will be concave and won’t pop up when you press it.
What If…? Common Canning Questions
It’s completely normal to feel a little nervous the first time you can, and things don’t always go perfectly! Here are the most common issues and what to do if they happen to you:
What if a jar doesn’t seal? It happens to everyone! If you find a jar or two that didn’t seal after cooling for 12-24 hours, don’t worry. Just place it in the refrigerator and use the salsa within a few weeks.
What if the liquid level goes down? Sometimes you’ll notice that some of the liquid in your jars has been lost during the canning process. As long as the lid has a good, tight seal, the contents are still perfectly safe to eat.
How long does canned salsa last? Properly canned and sealed salsa can be stored in a cool, dark, and dry place for up to a year. Just be sure to always check the seal again before you open it!
My Tips & Tricks
Utilize a Food Processor: To save time and effort, consider using a food processor for chopping the tomatillos quickly and efficiently.
Enhance Flavor with Roasted Tomatillos: For a deeper flavor profile, roast the tomatillos in a hot oven or under a broiler before adding them to your salsa. This method is especially great when you have an abundance of tomatillos.
Choose the Right Peppers: Select your peppers wisely to get the level of heat you want. Jalapeño peppers are excellent for a bit of heat, while sweet peppers can be used for a milder salsa. AND use rubber gloves to slice and prep jalapenos!
Eliminate Air Bubbles: Use a canning funnel and a non-metallic spatula or bubble remover tool to remove air bubbles trapped in the jars. This step is crucial for successful canning.
Water Bath Canning: This recipe is designed for water bath canning, not pressure canning. make sure you have a large stockpot with lid and a canning rack or folded kitchen towel to safely process the jars.
Sterilize Your Equipment: Cleanliness is crucial in canning. Wash your canning jars, lids, and bands in hot, soapy water, and rinse them thoroughly before use.
Check Processing Time: Adjust the processing time for your altitude, as recommended in canning guidelines. Proper processing time ensures the safety and shelf life of your canned salsa.
Label and Date Jars: Always label your jars with the date of canning to keep track of freshness. It’s also a good practice to note the level of spiciness if you’re making both mild and hot salsa.
Store your sealed jars in a cool, dark, and dry place. Mason jars are ideal for long-term storage, and they keep the salsa fresh for up to a year.
More Canning Recipes
Cowboy Candy, Candied Jalapenos Canning Recipe
Applesauce Canning Recipe without sugar!
Please let me know what YOU Think, Leave a Review!
Tomatillo Salsa Verde Canning Recipe
Ingredients
- 5 1/2 cups washed & chopped tomatillos about 2 pounds of fresh tomatillos, I like to use a food processor t do my chopping!
- 1 cup chopped green Chili peppers or jalapeño peppers. I also use sweet peppers for mild salsa.
- 1 large chopped onion 1 cup
- 4 cloves of minced garlic cloves
- 2 tablespoons minced cilantro fresh cilantro
- 2 teaspoon cumin optional
- 1/2 teaspoon salt
- Half a teaspoon red pepper flakes hot peppers
- 1/2 cup lemon juice you can use bottled lemon or lime juice at 5% acidity.
- Half a cup bottled or fresh lime juice or lemon juice
Instructions
Prepare Your Equipment:
- Wash jars, lids, and bands in hot soapy water. Rinse them thoroughly.
- Fill a large saucepan with water and place it on the stove over high heat. You'll use this for the water bath canning process later.
- Remove papery husk form tomatillos, and wash sticky residue off.
- Chop onions, and mince garlic.
Prepare the Tomatillo Salsa:
- In a large pot, combine the chopped tomatillos, green chiles or jalapeno peppers, chopped onion, minced garlic, minced cilantro, cumin (if using), salt, and red pepper flakes.
- Add the 5% acidity lemon or 5% acidity lime juice to the pot.
Cook the Salsa
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat and simmer the salsa for about 10 minutes, stirring occasionally.
Prepare the Canning Jars:
- Place your clean canning jars in a water bath canner or a large stockpot filled with water. Ensure the jars are fully submerged.
- Bring the water to a simmer to keep the jars hot until you're ready to fill them.
Fill the Clean Jars Jars
- Using a canning funnel, ladle the hot tomatillo salsa into the hot, sterilized jars, leaving about 1/2-inch headspace at the top.
- Use a non-metallic spatula or bubble remover tool to remove air bubbles by running it around the inside of the jar.
- Wipe rim of the jars, top of the jar, with a clean, damp cloth to ensure there are no food particles that could interfere with the seal.
Apply Lids and Bands:
- Place the prepared lids on top of each jar and screw on the bands until they are fingertip-tight. Don't overtighten.
Process the Jars
- Using a jar lifter, carefully place the filled and lidded jars into the boiling water in the canner.
- Make sure the jars are fully submerged in water and there's at least 1-2 inches of water above the jars.
- Bring the water back to a rolling boil, then start the timer. Process pint-sized jars for 15 minutes in the boiling water canner. Adjust the processing time for altitude! Make sure jar are completely covered with water throughout the processing time.
Remove and Cool:
- After processing, use the jar lifter to carefully remove the hot jars from the hot water bath canner and place them on a clean kitchen towel or a wooden surface.
- Let the jars cool completely. As they cool, you'll hear the lids make a "ping" sound, indicating a successful seal.
Check the Seals
- After the jars have cooled for 12-24 hours, press the center of each lid to check if it's sealed. If the lid doesn't flex and doesn't pop when pressed, it's sealed properly. If it pops, the jar didn't seal, and you should refrigerate and use it within a few weeks.
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Timber
This is the best salsa!!!! I love to use this in my tomato soup