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Canning Restaurant Style Salsa

This classic restaurant style salsa is so tasty! It is great canned to keep on hand in your pantry for any time the craving strikes, or to use as gifting!

I sure did enjoy that Restaurant Style Salsa that I posted about a few weeks ago!

So much that I played around with the recipe a little bit so that I could can some of that salsa to have on the shelves.

Not that the original recipe is complicated, but it’s nice to have some that is already ready to go and it was fun to refresh myself on canning because I hadn’t done any so far this year.

canning salsa

I was recently browsing books when the Ball Complete Book of Home Preserving caught my eye in the bookstore. I don’t own any canning or home preserving books so I picked up a copy.

This book is such a great resource! I had already converted this recipe for Restaurant Style Salsa to a water bath canning recipe, but I wanted to do more.

Since I’ve gotten this book I’ve canned some Homemade Pear Butter because pears were on sale for 50 cents/lb. I’ll post about that recipe later, but it is GOOD.

I’ve got so many recipes marked in the Ball Complete Book of Home Preserving book that I want to try. It’s a great resource and it really makes home canning feel less overwhelming.

Back to the salsa…I was asked to do a little tutorial on some salsa canning basics for a church activity. Attendees were asked to bring salsa they’ve made fresh or canned to share for refreshments after the activity. I was pleased to see that the salsa I brought (this recipe) was the first one gone. I kept hearing people ask “which one is Katie’s??” That sure makes a girl feel good!

I don’t want to overwhelm you with too many details of the canning process in this post, so I’m just providing basic instructions.

I highly recommend that you get a copy of the Ball Complete Book of Home Preserving if you’re serious about learning how to can. I also recommend this Ball Canning Utensil Set. The set includes a funnel, jar lifter, lid lifer, and head-space measuring tool.

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canning salsa

Canning Restaurant Style Salsa

Yield: 6 - 8 pints
Prep Time: 1 hour
Cook Time: 15 minutes
Water Bath Processing Time: 20 minutes
Total Time: 1 hour 35 minutes

This classic restaurant style salsa is so tasty! It is great canned to keep on hand in your pantry for any time the craving strikes, or to use as gifting!

Ingredients

  • 2 - 28 ounce can Whole Tomatoes With Juice
  • 2 - 10 ounce can Rotel Original (diced Tomatoes And Green Chilies)
  • 2 - 10 ounce cans Rotel Mexican (diced Tomatoes with Lime and Cilantro)
  • 1/4 cup tomato paste
  • 2 cups Yellow Onion
  • 3 cloves Garlic
  • 2-4 whole Jalapenos, halved (seeds removed for milder salsa)
  • 1/2 teaspoon Sugar
  • 1 1/2 teaspoon Salt
  • 2 teaspoons Ground Cumin
  • 1 cup Fresh Cilantro Leaves
  • 1/2 cup lime juice (do not use less than this if you are water bath canning; use more if you like)

Instructions

  1. Prepare canner, jars, and lids according to canning guide.
  2. Combine whole tomatoes, Rotel, paste, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.
  3. Pulse until you get the salsa to the consistency you’d like—about 10 to 15 pulses.
  4. Test seasonings with a tortilla chip and adjust as needed.
  5. Add all ingredients to a stock pot. Bring to a boil over medium high heat.
  6. Reduce heat and boil gently, stirring frequently until slightly thickened, about 15 minutes.
  7. Ladle hot salsa into clean, warm jars, leaving about 1/2 inch headspace.
  8. Remove any air bubbles and adjust headspace, if necessary, by adding additional hot salsa.
  9. Wipe rim with a clean towel.
  10. Center the sterilized lid on jar.
  11. Screw band down until resistance is met, then increase to fingertip-tight.
  12. Place jars in canner, ensuring they are completely covered with water.
  13. Bring to a boil and process pint jars for 20 minutes.
  14. Remove canner lid.
  15. Wait 5 minutes, then remove jars, cool and store.

Notes

Salsa Canning Tips:

  • Do not reduce the amount of lime juice or tomatoes.
  • Do not add extra peppers, onion, or garlic. You can reduce the amount of peppers, onion, or garlic.
  • Canned chilies may be used in place of fresh.
  • You can substitute one type of pepper for another. For example, hot jalapeno peppers, bell peppers, yellow peppers, banana peppers, chili peppers may all be substituted 1:1.
  • The key is not increasing the amount of low acid ingredients in relation to the amount of high acid ingredients
  • Wear gloves while handling jalapenos and peppers. Don't touch your face until you have washed your hands.
Nutrition Information
Yield 32 Serving Size 1
Amount Per Serving Calories 154Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgCarbohydrates 36gFiber 5gSugar 18gProtein 6g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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Tricia

Saturday 14th of November 2020

Hi, I actually want this hotter, but you say to not add extra jalapenos. What should I do then?

Katie

Saturday 14th of November 2020

I would leave the seeds in the jalapeno rather than deseeding them. You can also check hottness of the jalapenos by looking for white striations (kind of looks like stretch marks) on the peppers. Those will be hotter. Even hotter still are jalapenos that have redness on them or have been left on the plant to completely turn red. You could also add some cayenne pepper.

Megan

Wednesday 29th of April 2020

Hello! I'm wondering, is it necessary to have the tomato paste in the recipe? I have my own recipe similar to this except I do not use tomato paste. Can I also substitute the Rotel for Hot and Mild? Ive never canned before and have an amazing fresh recipe but am nervous that cooking it will change the flavor!

Katie

Wednesday 29th of April 2020

Those substitutions should probably be fine. The main thing is not changing the acidity (removing citruses) for canning purposes. However, this only applies to water bath canning. If you pressure can, you can tweak recipes however you like as the process is different and doesn't rely so much on the ph of the final product. Hope that helps.

Jennifer

Sunday 26th of April 2020

Can I halve this recipe?

Katie

Sunday 26th of April 2020

Yes, definitely!

Brenda

Sunday 25th of August 2019

When using the canned tomato do you strain off the liquid?

Katie

Sunday 25th of August 2019

No, keep the liquid

Dawn

Friday 28th of June 2019

Could I add canned pineapple to this is I am doing a water bath canning? I think pineapples are pretty acidic, but I wanted to make sure that would be safe.

Katie

Monday 1st of July 2019

I'm not well versed enough in all the rules of canning to answer this. I would consult the experts at Ball. They have a lot of books that are great resources.