We love fresh homemade salsa on our homestead and we love to preserve our food by canning.
Finding a fresh homemade salsa canning recipe that is tasty and safe can be challenging.
But we are survivalists, so we’ve created this fresh homemade salsa and we can’t stop eating it. We actually love all kinds of foods, but salsa is probably one of those foods we never go without. Often times when I make it, I make a big batch and can it. Our family loves it on tacos, on chicken or even just with chips. It’s that good.
One thing you must know is that our family does not do spicy. I know, we’re weird. So if you are looking for a salsa with some kick, this is not it. You’ll need to add some jalapeno for that. We actually have jalapeno from the garden but opted not to put it in because a hot mouth is not a happy mouth in our home. In fact, I’m not really even sure why we grow jalapenos!
This recipe is sweet and savory.
And if you are able to make it with homegrown tomatoes, it’s even better! This is what we use most of our tomatoes from the garden for. We also can whole or diced tomatoes for soups and chilis (be looking for upcoming posts on those recipes!), but salsa is our number one reason for growing tomatoes.
If you don’t have a garden or don’t grow all of these ingredients, just pick them up at your local farmer’s market or grocery store. Just remember to choose healthy fruit. Your food is only as great as your produce. If you aren’t canning your salsa there’s no need to boil it, just put it in the fridge.
This fresh homemade salsa canning recipe is absolutely delightful you’ll make it every season!
Before we give you the recipe and canning instructions please know that this recipe has been adapted from the Ball Canning Book. We are adamant about providing safe canning recipes, so rest assured these are in line with Ball Canning.
An important note to make is that our pictures do not reflect peeled tomatoes because we weren’t canning this batch of salsa.
If you plan to can your salsa you must peel your tomatoes!
From what we understand, botulism likes to hide in tomato peels. And botulism is hard to detect because you can not smell or taste it. Please do not skip the peeling process if you choose to can your salsa. We know it can be a messy chore, but it’s super important to be safe when canning.
Be looking for a post on how to peel tomatoes easily, and enjoy your salsa!
~Until next time,
Question: What’s your favorite salsa recipe?