Having salsa in your pantry at all times can be a huge lifesaver when it comes to mealtimes. You know there’s nothing like a fresh batch of salsa and today, I’m sharing how to can salsa the easy way so you can keep it year-round.
In the post, I’m going to answer all of your salsa canning questions, so keep reading.
This recipe originated from my friends at Ball® Home Canning, my go-to resource on all things preserving. Why not go straight to the pros to give you this step-by-step guide?
I’ve also linked everything I used in this post; which is great because Ball canning products are easy to find online and in major retailers.
If you’ve found yourself with more tomatoes in your garden you can consume and already figured out you can’t freeze tomatoes, you’re in the right post. Preserving them in salsa is the way to go!
This post will explain everything you need to know to keep your garden tomatoes for months to come; from how to make the tomato peeling process 1000x easier to how to store your precious canned salsa and more.
You know why I love having canned salsa in my pantry? Because I can always have it on hand for all the taco recipes on this website and for chips, of course!
Enter your email, and I’ll send this one straight to your inbox. Plus, you’ll receive epic new recipes to try every single week. We won’t send you spam. Unsubscribe at any time.
Today, I’m going to show you how to can salsa at home with a simple and easy-to-follow canning process. You’ll need a few canning supplies to get the job done so let’s go over those first.
How to Remove the Skins from Tomatoes for Salsa
Unlike my traditional, make-and-eat salsa recipe, this version calls for peeled tomatoes –all canned salsa recipes do.
You didn’t think I was going to peel fresh tomatoes with a vegetable peeler, did you? Hah, please! That’d be a mess and nearly impossible. There are two ways to peel tomatoes; blanching them in boiling water and roasting them.
To blanch the tomatoes, you’ll need to score an X at the bottom of the tomato skin. Then submerge them in boiling water for 1 minute, and remove them using tongs into an ice bath, one by one.
Roasting the tomatoes is the easiest way to remove the skins in bulk. Once roasted, the skin separates on its own, making the tomato peeling process a breeze.
Can I Use Lime Juice or Lemon Juice Instead of Vinegar When Canning Salsa?
If you want to use lime juice or lemon juice in this recipe instead of vinegar, I recommend you use the bottled kind since they have higher acidity than squeezing fresh lemon or lime juice out of the fruit.
How to Jar/Preserve Homemade Salsa
How long does salsa last in a jar?
Angela Fraser of North Carolina State recommends a year, to a year and a half, for home canned salsa: If canned and stored properly, its shelf life is about 12 to 18 months. Salsa older than this is safe to eat if the jar is in good condition and the seal is intact. Its quality, however, may be poor.”
How long does homemade salsa last after opening?
In summary, homemade salsa can last for up to a week in the refrigerator, up to a year when canned, and up to 6 months when frozen. Proper storage and handling are key to ensuring the salsa stays fresh and safe to eat. How Long Does Jar Salsa Last After Opening? Jar salsa is a popular condiment that can be used in a variety of dishes.
How long does salsa last after canning?
Properly canned salsa can last up to 1-1.5 years when stored in a cool, dark place. Can you freeze tomatoes for salsa? You will be disappointed if you freeze your tomatoes and then try to make salsa for canning purposes. Those tomatoes will be very runny with no consistency. Why did my salsa separate after canning?
How long does it take to can salsa?
The water bath canning processing time for salsa typically ranges from 15 to 20 minutes, depending on your recipe and jar size. You’ll need to follow the recipe for the specifics. And don’t forget that good recipes will include information on adjusting the time according to your altitude. What is the best tomato for canning homemade salsa?