Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.
Try this research-tested recipe for canned choice salsa courtesy of the National Center for Home Food Preservation.
- 6 cups, Peeled, cored, seeded and chopped ripe tomatoes
- 9 cups, Diced onions and/or peppers of any variety
- 1 ½ cups, Bottle lemon or lime juice
- 3 teaspoons, Canning or pickling salt
Yield: Makes about 6 pints.
- Dip washed tomatoes in boiling water for 30 to 60 seconds, or until the skins split. Submerge in cold water; peel off loosened skins and remove cores. Remove seeds and chop (¼ to ½ inch pieces).
- Peel, wash, core and dice onions (¼ inch pieces).
- Wash and core bell peppers. Remove the seeds and membranes before dicing (¼ inch pieces).
- Wash and remove stems of hot peppers. Keep or remove as much of the seeds and membrane as you wish. Dice peppers (¼ inch pieces).
- Combine prepared ingredients in a large pot; add lemon juice and salt.
- Bring to a boil over medium heat while stirring. Continue stirring, reduce heat, and simmer for 3 minutes.
- Fill the hot salsa into prepared hot jars, leaving ½ inch of headspace. Remove air bubbles and wipe the rims of the jars with a clean towel.
- Secure lids and process in a water bath canner for 15 minutes (Altitudes above 1,000 ft require an increase in processing time).
To learn more about safe water bath canning practices, watch our How to Use a Water Bath Canner video!
- When preparing the peppers:
- The jalapeño peppers do not need to be peeled.
- The skin of long, green chiles may be tough and can be removed by heating the peppers.
- Instructions on water bath canning can be found in this resource.
SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.