Canning salsa without a pressure cooker is safe and easy to do with a water bath canner. I will show you how easy it is to can your salsa using our family's favorite recipe, Green Tomato Salsa. This salsa has a slightly tart roasted flavor with a hint of Mexican spices. Green tomato salsa is perfect with tortilla chips or topping your tacos, burritos, or enchiladas.
When using green tomatoes in a canning recipe, you do not need to peel them. Give them a good scrub, then remove the core of each tomato. Dice the tomatoes into 3-inch cubes.
The jalapeño peppers or banana peppers do not need to be peeled. However, if you have thick, hard skin peppers, try my How To Oven Roast Peppers for a quick and easy way to infuse flavor and get the skin off.
Hot Pack Salsa Instructions
Combine all ingredients in a large pot and heat, frequently stirring, until the mixture boils. Reduce heat and simmer for 45 minutes, stirring occasionally.
Using an immersion blender stick puree the salsa until it is smooth. If you prefer a chunkier salsa lesson, your processing time. You could also use a food processor for this step.
Ladle hot salsa into hot clean pint jars leaving ½-inch headspace. It is easier to fill jars if you use a canning funnel.
Remove air bubbles and adjust headspace if needed.
Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
When the processing time is finished, use a jar lifter, and remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.
Remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
Wash jars and lids to remove all residues.
Label and date jars. Store them in a cool, dry place out of direct light.
If you like mild salsa, use banana peppers, poblano, or Anaheim.
For spicy salsa, use jalapeño peppers or cayenne peppers.
If you are brave, make your salsa verde hot, adding a few habanero peppers with your mild peppers.