Mild Salsa for Canning Recipe

Introduction

This mild salsa recipe is perfect for home canning, offering a balanced blend of tomatoes, peppers, and spices. It’s a flavorful and versatile condiment that’s great for snacks, meals, or gifts. The careful preparation ensures a fresh taste that preserves beautifully.

Ingredients

• 10-1/2 pounds tomatoes (about 35 medium)
• 4 medium green peppers, chopped
• 3 large onions, chopped
• 2 cans (12 ounces each) tomato paste
• 1-3/4 cups white vinegar
• 1/2 cup sugar
• 1 medium sweet red pepper, chopped
• 1 celery rib, chopped
• 15 garlic cloves, minced
• 4 to 5 jalapeno peppers, seeded and chopped
• 1/4 cup canning salt
• 1/4 to 1/2 teaspoon hot pepper sauce

Instructions

1. Step 1: In a Dutch oven, bring 2 quarts of water to a boil. Using a slotted spoon, place tomatoes a few at a time into the boiling water for 30-60 seconds. Remove each tomato and immediately plunge it into ice water to cool. Drain and pat dry.
2. Step 2: Peel and quarter the tomatoes, then place them in a stockpot. Cook uncovered over medium heat for 20 minutes. Drain, reserving 2 cups of the liquid, then return tomatoes to the pot.
3. Step 3: Stir in the chopped green peppers, onions, tomato paste, vinegar, sugar, sweet red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce, and the reserved tomato liquid. Bring the mixture to a boil.
4. Step 4: Reduce the heat and simmer uncovered for 1 hour, stirring frequently to prevent sticking.
5. Step 5: Ladle the hot salsa into 10 hot 1-pint jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace by adding more hot salsa if necessary. Wipe jar rims clean, center lids on top, and screw on bands until fingertip tight.
6. Step 6: Place the jars into a canner filled with simmering water, making sure the jars are completely covered. Bring to a boil and process for 20 minutes.
7. Step 7: Carefully remove the jars and let them cool undisturbed. Check seals before storing.

Tips & Variations

• For a milder salsa, reduce the number of jalapenos or omit the hot pepper sauce. For extra heat, add more jalapenos or a dash of cayenne pepper.
• Use fresh, ripe tomatoes for the best flavor and texture.
• Make sure to sterilize your jars and lids to ensure safe preservation.
• Feel free to adjust sugar and vinegar levels to balance sweetness and acidity to your taste.

Storage

Store sealed jars in a cool, dark place for up to one year. Once opened, keep the salsa refrigerated and use within 2 weeks. Reheat gently on the stove before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of peppers in this salsa?

Yes, you can substitute or add other mild peppers like bell peppers or Anaheim peppers to customize the flavor and heat level.

Do I really need to blanch and peel the tomatoes?

Blanching and peeling helps to improve the salsa’s texture and reduces bitterness from the skins, giving a smoother final product.

Mild Salsa for Canning Recipe

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4.6 from 65 reviews

This Mild Salsa Recipe for Canning is a perfect blend of tomatoes, peppers, onions, and spices. It offers a balanced, mildly spicy flavor ideal for preserving and enjoying year-round. The recipe guides you through blanching, simmering, and safely canning the salsa for long-term storage.

• Author: mia
• Prep Time: 45 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 2 hours 5 minutes
• Yield: 10 pints 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Fresh Produce

• 10–1/2 pounds tomatoes (about 35 medium)
• 4 medium green peppers, chopped
• 3 large onions, chopped
• 1 medium sweet red pepper, chopped
• 1 celery rib, chopped
• 15 garlic cloves, minced
• 4 to 5 jalapeno peppers, seeded and chopped

Canned & Bottled

• 2 cans (12 ounces each) tomato paste
• 1–3/4 cups white vinegar

Dry & Seasonings

• 1/2 cup sugar
• 1/4 cup canning salt
• 1/4 to 1/2 teaspoon hot pepper sauce

Instructions

1. Blanch Tomatoes: In a Dutch oven, bring 2 quarts of water to a boil. Using a slotted spoon, place tomatoes, a few at a time, into the boiling water for 30-60 seconds. Immediately transfer each tomato to ice water to stop cooking. Drain and pat dry.
2. Prepare Tomatoes: Peel and quarter the blanched tomatoes. Place them in a large stockpot.
3. Cook Tomatoes: Cook tomatoes uncovered over medium heat for 20 minutes to reduce excess liquid. Drain the tomatoes, reserving 2 cups of the cooking liquid. Return the tomatoes to the pot.
4. Add Ingredients: Stir in the chopped green peppers, onions, tomato paste, white vinegar, sugar, sweet red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce, and reserved tomato liquid into the pot with tomatoes.
5. Simmer Salsa: Bring the mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Stir frequently to blend flavors and prevent sticking.
6. Prepare Jars: Ladle the hot salsa into 10 hot 1-pint jars, leaving a 1/2-inch headspace. Remove any air bubbles and adjust headspace if necessary by adding more salsa. Wipe rims clean.
7. Seal Jars: Center lids on jars and screw on bands until fingertip tight.
8. Process in Water Bath: Place jars in a canner filled with simmering water, ensuring the jars are completely covered. Bring the water to a boil and process the jars for 20 minutes.
9. Cool and Store: Remove jars from canner and let them cool undisturbed. Check seals before storing the salsa in a cool, dark place.

Notes

• Blanching tomatoes helps loosen the skins for easy peeling.
• Adjust the hot pepper sauce quantity to control the salsa’s heat level.
• Ensure jars and lids are sterilized before use to avoid contamination.
• Use pint-sized jars to allow for proper processing and cooling.
• Store canned salsa in a cool, dark place to maintain flavor and safety.

Keywords: mild salsa, canning salsa, homemade salsa, tomato salsa, preserving salsa, mild salsa recipe