This easy salsa canning recipe was published by Ball, it’s easy enough for beginners…. And uses a ton of peppers!
I was looking for a salsa recipe that included loads of peppers so I could preserve my huge pepper harvest! True to it’s name is got a delightful zesty flare to it thanks to the addition of vinegar!
I started canning with apple sauce… Then moved to pie cherries, pickled beets, sweet, mild. and chunky salsa… Then on to this wonderful zesty salsa recipe for canning. I grow so many peppers every year, and need a good way to preserve them… This Zesty Salsa is perfect!
How To Make Zesty Salsa Canning Recipe
This salsa canning recipe is super easy… Just chop all your onions, and peppers. I used a grinder to turn my tomatoes into sauce, then add everything to your stock pot. Heat through and ladle into pint sized canning jars!
Wipe your rims, place lids and water bath them for about 20 minutes, give or take according to your altitude:
| Altitude (feet above sea level) | Adjustment to Processing Time |
|---|---|
| 1,000 – 2,000 | Add 5 minutes |
| 2,000 – 3,000 | Add 10 minutes |
| 3,000 – 4,000 | Add 15 minutes |
| 4,000 – 5,000 | Add 20 minutes |
| 5,000 – 6,000 | Add 25 minutes |
Equipment Needed
- Mason Jars, lids & rings.
- Water Bath Canner
- Good chopping Knife or Food Processor (I use both)
- Cutting Board.
- Jar Lifter
- Timer
Zesty Salsa Canning Recipe Notes
Fresh Ingredients: Use fresh, ripe vegetables for the best flavor.
Water-Bath Canning: Always follow the specific canning instructions provided in the Ball Blue Book of Canning.
Adjust Heat Level: You can adjust the heat level of the salsa by using different types of chili peppers or by adding more or less hot pepper sauce.
Prep Work: Chopping all the vegetables in advance can save time.
Sterilize Jars: Make sure to sterilize the jars and lids before filling them with the salsa.
Headspace: Leave the correct amount of headspace in the jars to allow for expansion during processing.
Cooling: Let the jars cool completely before checking the seals.
Zesty Salsa Ingredients
Tomatoes
I have a garden full of tomatoes, mostly the Roma tomato variety, that I need to preserve! You can use any type of tomato in the recipe, and you’ll need 10 cups of tomato sauce.
Onions
You need several cups of chopped onions here. I like to use the food processor with onions, because they make me cry so bad when chopping them!
Peppers
This canning salsa recipe calls for 7 1/2 cups of chopped peppers! That’s a lot of peppers, but I’ve got so many! I’m using 5 cups of chopped banana or sweet peppers, 2 cups of green bell peppers and 1/2 a cup of chopped jalapenos!
Vinegar
Vinegar adds a zippy kick to this salsa, and it’s also key for safe canning! Double win!
Garlic
The recipe calls for 3 cloves of garlic but I just used 3 teaspoons of the pre-chopped canned garlic… It’s so much easier!
Cilantro
I LOVE the flavor of cilantro! This recipe calls for 2 tablespoons of chopped cilantro.
Salt
I was surprised that this recipe only called for 1 tablespoon of salt, but it was plenty salty even though this makes 6 entire pints!
More Canning Recipes
Chunky Salsa for Canning Recipe
Sweet Salsa for Canning Recipe
Sources
National Center for Home Food Preservation – USDA Applesauce Recipe
USDA National Nutrient Database
Zesty Salsa Canning Recipe Card
If you like this recipe, I’d love a 5 star review, and tag me on Instagram with your yummy creations @Farmhouse_Harvest!
Zesty Salsa For Canning (Loads of Peppers)
Ingredients
- 10 cups chopped cored peeled tomatoes
- 5 cups chopped green peppers
- 5 cups chopped onions
- 2 1/2 cups chopped and seeded hot peppers
- 1 1/4 cups vinegar
- 3 cloves garlic
- 2 tablespoons chopped cilantro
- 1 tablespoon salt
- 1 tsp hot pepper sauce optional
Instructions
- This recipe is super easy… Just chop all your onions, and peppers. I used a grinder to turn my tomatoes into sauce, then add everything to your stock pot. Heat through, simmering for 10 minutes, and ladle into pint sized canning jars! Wipe your rims, place lids and water bath them for a full 20 minutes (give or take according to your altitude)!
- After processing time, turn off heat.
- Remove hot jars from hot water with a jar lifter, and set onto a cutting board or kitchen towel laid out on your counter.
- Let jars cool completely before removing rings, and storing jars!
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.
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