How to Can Salsa with Roasted Garlic? It is so much easier and it tastes so much better than store bought salsas! I rarely buy store bought anymore and if perchance, I run out before my tomatoes are ready the following year, it is a sad day, indeed!
In case you haven’t noticed, I make salsa out just about everything! Like this Salsa Verde, with tomatillos. Or this Peach Salsa. How about Roasted Corn and Black Bean Salsa? I also make citrus salsa, pineapple edamame salsa, cherry salsa. Yum! I love them all!
Canning salsa is so very easy! There is no reason not to make your own at home! With a few special tools that will cost under $50, you too, can have fresh from the garden salsa all year long!
The process of How to Can Homemeade Salsa
It’s fun to play with the flavor profiles of salsa. I love using roasted garlic, instead of fresh garlic.
I also roast the tomatoes and peppers for added smokiness, sometimes. Add more heat or less heat with the jalapenos.
Use different hot peppers, such as; habanero, ancho, guallijo, serano. They will all give you a slightly different kick!
I hope you enjoyed this post today for Cannning Salsa. Leave me a comment down below and let me know what your favorite salsa is!
As always, Enjoy! And have fun cooking!
Tools Needed to Can Salsa
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Canning salsa at home is easier than think and it tastes so much better than the store bought stuff!
- 3 lbs roughly chopped tomatoes Optional, roast tomatoes in a 350°F oven for 45 minutes to 1 hour
- 4 jalapenos, finely chopped Optional, roast tomatoes in a 350°F oven for 45 minutes to 1 hour
- 1 bell pepper, any color, chopped
- 4-5 cloves garlic, diced or roasted and smashed
- 3 tbsp chopped fresh parsley
- 1 1/2 tbsp fresh oregano, chopped
- 1 1/2-2 tbsp salt
- 2-3 tbsp lime juice
- 3 tbsp ground cumin
Wash jars in hot soapy water and rinse thoroughly. Sterilize jars in water bath canner for 10 minutes. Let jars sit in hot water until ready for use.
Cook down tomatoes for about 1 hour. Add the onion, peppers and spices and continue to cook down for another 30 minutes, or until desired thickness is obtained. Add parsley and oregano and cook for another 10 minutes.
Ladle hot salsa into hot jars. Process 20 minutes in water bath. Let rest in hot water 5 minutes. Remove from canner. Cool jars on counter for twenty four hours. Test lids. If lids flex up and down, the jar has not sealed and should be stored in the refrigerator. Store jars that have sealed in a cool, dark place for up to one year.
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