How to Can the Perfect Salsa

The best salsa I ever tasted was canned at home, right in my own kitchen. It was fun and easy to do and makes perfect stocking stuffer gifts. That is, if you don't finish it all off yourself. The Ball Salsa Kit has very easy to follow instructions and when you're done, you have the satisfaction that you made it with your own two hands.

I use the Ball Salsa Kit, which I got at my local grocery store for about $10.00. I've seen them online for much more but if you can't find this kit, you can simply follow the instructions and use the salsa seasoning package along with your own jars and supplies.

You will need either:

Ball Salsa Kit which includes

6 1-pint jars with dome lids

jar funnel

jar lifter

Salsa seasoning

OR a salsa seasoning package and all of the above items that would normally come in a kit
an extra large stock pot

large stock pot

Ingredients will include

6 pounds of whole tomatoes or 3 - 2 pound cans of canned tomatoes

2 tablespoons of minced garlic

1 medium onion

1 large red, yellow and red bell peppers

1/2 cup of white vinagar

A sprig of cilantro

If you use fresh tomatoes, you will need to remove the seeds and skin, which can be done by putting them in a large pot of boiling water for about 3 minutes, and then placing them in ice water bath. This allows you to remove the skin easily. You will then need to dice them. If you are using canned tomatoes, you will save time as far as skin and seed removal.

Fill and have your stockpot ready with boiling water.

Cut the tops off and remove the seeds from your bell peppers. Cut into long, wide strips and sear them in a large saucepan with a little oil or place them on a hot grill to give them a chared flavor. Then dice into small, cubed pieces and add to tomato mixure along with garlic, onions, etc.

Mix all of your ingredients including salsa package in a pot and let simmer. You do not have to cook these ingredients, just let them simmer briefly.

Fill the sterilized jars up to about ¼ of an inch from the top. Clean the top rim of the jars off to ensure a proper seal. Place the lid on top and tighten the ring around them. You can sterilize your jars beforehand in a dishwasher or very hot, soapy water to ensure proper canning.

Place your filled jars into your stock pot of boiling water and make sure they are covered fully, at least and inch or so above the lid. Keep the water boiling and remove the jars after about 15 minutes or so.

Lift the jars out of the water and let them cool. Use the tongs include in your salsa kit. After a few minutes you will hear the lids making a popping noise. They are then done and once cooled, they are ready to enjoy with your favorite chips or Tex-Mex dishes! To make sure the jars are properly canned, the middle of the lids will have an indention in them. These salsas are good for 6 months so you will need to make a label with the date on it.