I really like salsa and it’s great to have it whenever you have a craving. So, rather than store bought, canning your own means you’ll always have a tasty supply in the house. It also means you have gifts you can give friends if you like as well.

To help with the process, I looked at the Ball website (www.freshperserving.com). There’s lots of useful information on the process as well as recipes.

I created my own recipe based on my taste…but the key ingredient in canning is the vinegar, it’s the preservative, along with the vacuum seal, that keeps the salsa stable until you’re ready to enjoy it. According to the Ball site, it’ll keep unopened for up to 18 months.

Some of the tools I used are on the Ball site. But, I bought mine at my local Target:

8 ounce canning jars: https://www.target.com/ball-set-of-12-half-pint-8-oz-quilted-mason-jar
canning starter kit: https://www.target.com/p/ball-9pc-preserving-starter-kit/-/A-54314620

Salsa For Canning
makes six 8 ounce jars


3 lb Tomatoes, peeled and chopped
1 1/2 lb Tomatillos, husked, washed and chopped
1 1/2 lb Green Peppers, seeded and chopped
1 1/2 lb chopped White Onions, chopped
1/2 lb Jalapeños, seeded and chopped
3 cloves Garlic, peeled and chopped
3/4 cu Cider Vinegar
1/2 tsp Louisiana Hot Sauce
1 1/2 tsp Cumin
1 1/2 Kosher Salt

(I generally followed the basic directions from the Ball canning website (www.freshpreserving.com).

Prepare jars by placing them in a large pot filled with water. Use a rack, if you have one, to place on the bottom of the pan. Bring the water to a simmer and leave jars simmering until ready to use. Do not bring to a boil. Wash the lids and collars in warm soapy water and rinse thoroughly.

Combine all the salsa ingredients in a large stockpot. Heat to a boil and stir occasionally. Reduce heat and simmer 10 minutes.

To start canning, carefully lift and drain a jar from the simmering water. Place a collar on the jar, if you have one, and ladle the hot salsa into it. Leave 1/2″ space at the top of the jar. Tap the jar to remove any air bubbles. Wipe the rim of the jar with a clean kitchen towel and center a lid on top. Apply the collar and just give it a fingertip tighten.

Place the filled jar back in the simmering water and repeat with the rest of the jars. Bring the water to a boil, cover, and boil for 15 minutes. After 15 minutes, turn off the heat, remove lid, and let jars stand for 5 minutes.

Remove jars and cool for 12-24 hours. You will probably hear a pop as you remove the jars from the water. That means they have sealed properly. But, check all jars to be sure. They should not flex when the center is pressed. If a top does flex, it means the jar hasn’t sealed properly. You should just open the jar and enjoy the salsa now.

Jars are now ready to be stored.