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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/mild-salsa-for-canning-recipe/