Forktionary

Canned Bottled Salsa Recipe

Tired of vinegary canned salsa that tastes more like pickles? This recipe delivers the fresh, vibrant flavor of homemade salsa, perfectly preserved for safe, long-term storage. We achieve this by focusing on proper salting and straining techniques to eliminate the need for vinegar while maintaining safe canning practices. Enjoy the bright, authentic taste of summer, all year round!

Prep Time 60 mins
Cook Time 300 mins
Calories 178.6 kcal
Protein 15g
Rating 4.2 (29 Reviews)
Canned Bottled Salsa 30

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Canned Bottled Salsa

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Canned Bottled Salsa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Canned Bottled Salsa

  1. Sterilize jars and lids in boiling water for 10 minutes. Keep them hot until ready to use.
  2. Roughly chop 10 lbs ripe tomatoes.
  3. Place the chopped tomatoes in a large bowl and sprinkle generously with 2 tbsp salt. Mix well and let sit for at least 30 minutes. This draws out excess moisture and helps prevent spoilage.
  4. After 30 minutes, strain the tomatoes through a colander lined with cheesecloth to remove excess liquid. Discard the liquid.
  5. Finely chop 2 large onions, 2 green bell peppers, 4 jalapeños (remove seeds for less heat), and 2 bunches of cilantro.
  6. Combine the strained tomatoes, onions, peppers, jalapeños, and cilantro in a large pot. Add 2 tsp cumin, 1 tsp oregano, 1 tsp garlic powder, ½ tsp onion powder, and 1 ½ tsp salt.
  7. Stir the mixture well to combine all ingredients.
  8. Bring the salsa to a gentle simmer and cook for 45-60 minutes, stirring occasionally, until it has thickened slightly. This reduces the risk of spoilage during canning.
  9. Ladle the hot salsa into the sterilized jars, leaving ½ inch headspace. Remove air bubbles by gently tapping the jars.
  10. Wipe the rims of the jars clean. Place the lids and rings on top, tightening them fingertip tight.
  11. Process jars in a boiling water bath for 35 minutes for pints or 45 minutes for quarts. Add jars to the canner once the water is at a rolling boil.
  12. Remove the jars from the canner and let them cool completely undisturbed. You should hear the jars 'pop' as they seal. Check that all jars have sealed properly.
  13. Once cooled and sealed, label and store in a cool, dark place.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

84g

Fat

1g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Appetizers Canning Condiments Etc Vegetables Mexican Diabetic Fall Low Fat Vegan Vegetarian Dips Salsas Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Tomatoes Number Of Servings Technique Water Bath