Canning Salsa Recipes and
How to Can Salsa!

"Canning Salsa Recipes" article written by Chef Jay,
originally published in the September 2003 issue of The Heat!

When canning salsa, or any other food for that matter, it is important to take proper precautions in order to avoid contamination. My little newsletter won't go into all the basics of canning, so if you are doing this for the first time, you should buy the Ball Blue Book . It is considered the encyclopedia of canning and preserving, and will teach you all you need to know.

Canning Jars and Labels

When you're canning your own salsas and vegetables, be creative. Not just with the recipes, make your own labels and decorate your canning jar. Make them your own.


One easy way to create your own "family" brand is with canning labels. They can be made by hand. Many kits come with them or just ask your local hardware store about canning jar labels. There are even software programs available with printable canning labels!

Now, with canning salsa recipes, the most important thing is to use a reliable, laboratory tested recipe. I am going to show you two here. You should follow these closely.

Bottled lemon juice may be substituted for vinegar if you don't like the taste of the vinegar, I don't. Also, these recipes are pretty mild. It is OK to increase the heat by using a hotter chile pepper, but you must use the same amount. Do not change the amount of chiles used in these recipes as they are calculated precisely to work for these canning salsa recipes.

The spices are optional and the amounts may be decreased or omitted altogether, but should not be increased. You may choose to add fresh cilantro just before serving, if you prefer a stronger cilantro flavor.

I recommend processing with a boiling water canner for canning salsa recipes. Be sure to follow the manufacturers suggested guidelines and use these recipes to insure a safe and tasty salsa you will love for the months to come. And check back to my website often, I will be adding more canning salsa recipes in the future.

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Tomatillo Green Salsa

 Yield: 5 pints
5 cups chopped tomatillos
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeņos
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

- Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa 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.

- You may use green tomatoes in this recipe instead of tomatillos.

(*Optional)

Chile Salsa

Yield: 7 to 9 pints
10 cups peeled, cored, chopped tomatoes
4 cups chopped onions
1 cup vinegar
6 cups seeded, chopped chiles*
3 tsp salt
1/2 tsp pepper

- Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot salsa 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.

*Use mixture of mild and hot chiles.

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