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    Home » Farm To Table » How to Can Salsa with Roasted Garlic

    How to Can Salsa with Roasted Garlic

    Posted on October 20, 2017 By Beth Neels

    273 shares
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    how to can Oscar relish Pinterest image with text overlay
    how to can salsa Pinterest image with text overlay
    how to can salsa Pinterest image with text overlay
    how to can salsa Pinterest image with text overlay

    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!

    Jar of canned salsa with cherry tomatoes, red and yellow peppers and garlic heads on a white plate with silver spoon
    Homemade Salsa with Roasted Garlic

    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!

    Silver spoon filled with salsa on white plate next to jar of canned salsa with cherry tomatoes, yellow peppers and garlic heads

    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 Homemade Salsa

    Fresh cherry tomatoes sliced in half, on roasting panIf you’d like to roast tomatoes, which adds a great smoky flavor.
    Roasted cherry tomatoes sliced in half, on roasting panRoast at 350°F for about 45 minutes.

    Roasted garlic on tin foilWrap garlic in foil. Drizzle with olive oil. Roast garlic along with tomatoes.Roasted garlic on wooden cutting board, removed from skin.Remove garlic from skins.

    Roasted heirloom cherry tomatoes in pot to cook down liquid.Place the tomatoes in a large pot and cook down over medium low heat, stirring occasionally.Cooked down roasted tomatoes in pot with immersion blender, to make a creamier sauce.My husband likes a smoother consistency, so I use an immersion blender to blend the tomatoes.

    Roasted garlic cloves with skins removed on cutting board.Remove garlic from skins.Roasted garlic smashed on wooden cutting board with chef's knife.Smash garlic with the side of your chef’s knife.

    Chopped onion, yellow peppers, jalapeno, parsley and oregano on wooden cutting board.Cut up ther rest of the herbs and vegetables.Pot with cooked down cherry tomatoes with peppers, onions, and spices.Add the onions and peppers to the pot and cook for another 30 minutes, or so, until desired thickness.

    Cooked down slasa in pot.The salsa has cooked down enough to my desired consistency.Addition of parsley and oregano to salsa in pot.Add the herbs and cook on low another few minutes.

    Fresh cherry tomatoes sliced in half, on roasting pan

    Ladle the salsa into hot canning jars and process in a water bath canner. Here is link that will show you the canning procedure. Here is another great article for the canning procedure.

    Man's hand holding silver spoon filled with salsa on barn wood board with cherry tomatoes, yellow peppers

    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!

    Love Gardening? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

    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!

    Binky’s Signature

    Tools Needed to Can Salsa

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • canning pot
    • canning tools
    • low sugar pectin
    • jelly jars
    Open jar of salsa on white plate.

    How to Can Homemade Salsa

    Canning salsa at home is easier than think and it tastes so much better than the store bought stuff!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 6 votes
    Print Pin Rate
    Course: Condiment
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 50 minutes
    Servings: 64 tablespoons
    Calories: 6kcal
    Author: Beth Neels

    Ingredients

    • 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

    Instructions

    • 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.
    canning jars- Pint
    Water Bath Canning Pot
    canning tool set
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky's Amazon Store!

    Notes

    Quantities are not crucial in this recipe, except the lime juice, if canning in a water bath. Depending on your desired thickness of the salsa, the yield could be more, or less. I cooked mine for about 1 hour.
    Makes approximately 4 pints.
    Follow safe canning practices, if using water bath canning pot.
    pH levels should be below 3.5, for canning.
    Be sure to test lids for seal after thorough cooling. When lids are pushed in the middle, they should not flex up and down. If they do, jar is not sealed. Store in refrigerator.

    Nutrition

    Calories: 6kcal | Carbohydrates: 1g | Sodium: 165mg | Potassium: 64mg | Vitamin A: 265IU | Vitamin C: 6.8mg | Calcium: 7mg | Iron: 0.3mg
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    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

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    273 shares

    Reader Interactions

    Comments

    1. Bonita Rasmussen

      July 17, 2018 at 8:54 am

      Going to try your recipe. Also wanted to know, I have my grandmother’s green salsa recipe, which has no tomatoes of any kind. Just roasted jalapeños, onion, garlic and salt to taste. I make it all the time. I remember her canning it. But I’ve been afraid to do this because I don’t know her process, except that I do remember her using the hot water bath process. Heating the jars, filling them and putting them back into the hot bath. I don’t remember her using vinegar in her recipe. Can you advise me what or how to can my salsa. Do I need to add the vinegar or something else.

      Reply
      • Binky

        July 17, 2018 at 12:37 pm

        Hi Bonita! Thanks for your contact! The thing with water bath canning is that the food you are canning must be acidic enough, I believe a pH of below 4.6. Therefore, for canning peppers, you need to add vinegar, or bottled lemon or lime juice! I explain a bit about it in this post. https://www.binkysculinarycarnival.com/easily-pickle-hot-peppers/ My grandmother would can peppers with just vinegar in a water bath, but she had an old fashioned root cellar that was very cold, too. If you are worried about it, store it in the refrigerator. Hope that helps!

        Reply
    2. Laura

      October 25, 2017 at 11:27 pm

      5 stars
      Just the look of it is mouth-watering, at roasted garlic you had my full attention. Delicious!

      Reply
      • Binky

        October 26, 2017 at 1:10 pm

        Nothing better than roasted garlic, is there, Laura? Love it! Thanks you!

        Reply
    3. Michelle

      October 21, 2017 at 3:10 pm

      5 stars
      I love salsa on just about everything! Yum. Your recipe with the roasted tomatoes and garlic is a great idea. I’m starting to get into canning more too. It really isn’t as hard as people think. Thank you for your detailed tutorial.

      Reply
      • Binky

        October 23, 2017 at 2:27 pm

        It’s really not difficult at all! I have really gotten into it in the last few years myself. Thanks, Michelle! Glad you enjoyed the post!

        Reply
    4. Amanda Wren-Grimwood

      October 21, 2017 at 2:21 pm

      5 stars
      Beth I think my French friends would love this! They love anything homemade and preserved and this looks so delicious.

      Reply
      • Binky

        October 21, 2017 at 2:52 pm

        Great! I hope they love it as much as we do! Thanks, Amanda!

        Reply
    5. Lisa | Tiny Kitchen Capers

      October 21, 2017 at 10:58 am

      5 stars
      I love homemade salsa! Roasting the tomatoes and garlic first is such a great idea!

      Reply
      • Binky

        October 21, 2017 at 1:17 pm

        Yes, it really adds a great smokiness and beautiful depth of flavor! Thanks, Lisa!

        Reply
    6. Lauren

      October 20, 2017 at 12:59 pm

      Homemade salsa is the best! So much better than the store bought stuff. This recipe looks great!

      Reply
      • Binky

        October 20, 2017 at 1:31 pm

        Thanks so much, Lauren! I couldn’t agree with you more!

        Reply
    7. Janette | Culinary Ginger

      October 20, 2017 at 11:31 am

      I wish I could keep homemade salsa around long enough to can it, it always gets eaten. I need to do this and make a big batch.

      Reply
      • Binky

        October 20, 2017 at 12:05 pm

        i have the same problem! I just do a huge batch and leave some fresh and then can the rest! Thanks, Janette!

        Reply
    8. Jacque

      October 20, 2017 at 11:09 am

      5 stars
      I have pinned this for later! I have always wanted to make my own 🙂

      Reply
      • Binky

        October 20, 2017 at 11:20 am

        Do give it try, Jacque! It is easier than you think! And so much better than store bought!

        Reply
    9. Tina Dawson

      October 20, 2017 at 10:58 am

      Wouldn’t these make excellent gifts to giveaway! I’ve always been so intimidated about the canning process!

      Reply
      • Binky

        October 20, 2017 at 11:19 am

        Canning gets a bad rap. It is really so much easier than you think, with the right tools! I give a selection to friends for Christmas! Thanks, Tina!

        Reply
    10. Elaine

      October 20, 2017 at 10:51 am

      5 stars
      Woohoo! I love these tutorials. But not as much as I love homemade salsa! I love how chunky your salsa is and it looks so incredibly delicious!! Great recipe Beth!

      Reply
      • Binky

        October 20, 2017 at 11:18 am

        Thanks, Elaine! I’ll have to send you some for Christmas!

        Reply

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