Homemade Canning Salsa

Follow our step-by-step guide on how to make Homemade Canning Salsa.

1. Step 1

   Start by gathering all your ingredients and setting up a clean, organized workspace to make the process smooth and enjoyable.

2. Step 2

   In a large stockpot over medium heat, combine the chopped tomatoes, onions, vinegar, tomato paste, sugar, green and red bell peppers, banana peppers, garlic, pickling salt, and black pepper.

3. Step 3

   Stir everything together and bring the mixture to a lively boil.

4. Step 4

   Once it’s bubbling away, reduce the heat to medium-low and let it simmer for about 30 minutes, stirring occasionally to keep the flavors mingling beautifully.

5. Step 5

   While your salsa is simmering, take a moment to inspect 17 pint-sized jars for any cracks and check the rings for rust.

6. Step 6

   If you find any defects, set those aside.

7. Step 7

   To ensure your jars are ready for canning, immerse them in simmering water to sterilize.

8. Step 8

   For the new lids and rings, give them a wash in warm, soapy water and set them aside to dry.

9. Step 9

   After the salsa has simmered for 30 minutes, remove it from the heat and stir in the freshly chopped cilantro for that burst of flavor.

10. Step 10

    Now comes the fun part: carefully pack the hot salsa into your sterilized jars, filling each one to about 1/4 inch from the top.

11. Step 11

    To eliminate any pesky air bubbles, use a clean knife or thin spatula to gently run around the inside edges of the jars.

12. Step 12

    Wipe the rims with a damp paper towel to ensure a perfect seal, then place the lids on top and screw the rings on snugly.

13. Step 13

    Next, prepare a large stockpot by placing a rack at the bottom and filling it halfway with water.

14. Step 14

    Bring this water to a boil.

15. Step 15

    Using a jar holder, lower your filled jars into the boiling water, making sure there’s at least 2 inches of space between each jar.

16. Step 16

    If needed, add more boiling water to ensure the jars are covered by at least 1 inch.

17. Step 17

    Bring the water back to a rolling boil, cover the pot, and let the jars process for 35 minutes.

18. Step 18

    Once the time is up, carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, allowing a few inches of space between each jar.

19. Step 19

    Let them rest for 12 to 24 hours.

20. Step 20

    After this resting period, press the center of each lid to check for a proper seal; it should stay firmly in place without any movement.

21. Step 21

    Finally, store your beautifully sealed jars in a cool, dark place, and get ready to enjoy the fruits of your labor!.