I love salsa, fresh or homemade jarred. It’s a very forgiving item to can, with no pectin to fret about and no setting necessary.
This means I never make it the same way twice – each batch might have a different combination of tomatoes, peppers and vinegars. My go to base looks like this, but you can add red onions, other peppers, and muck with the quantities as much as you like. Taste the salsa frequently before you bottle it, knowing the flavours will deepen as it sits jarred.
Cider vinegar (1/2 cup to every 10 cups for every 10 cups onion, green pepper and tomatoes)
Onions, chopped or diced
Green peppers, diced
Tomatoes, chopped, core removed (twice as many as onions and green peppers)
Jalapeños, including ribs and seeds (I use 3 for every 10 cups onion, green pepper and tomatoes)
Garlic, minced (3 cloves for every 10 cups onion, green pepper and tomatoes)
Combine with vinegar in a stainless steel saucepan. Bring to a boil; cover and boil gently 15 minutes.
Bernardin suggest you prepare your canning jars by keeping them in simmering water in your canner, while your new, unused lids (not the screw bands) are kept in hot (not boiling) water while you prepare the liquid. I never do this – instead I run the jars through a super hot rinse cycle in the dishwasher and keep the lids in hot water.
Pack salsa into a hot jar to within 3/4 inch of top of jar. Use a wooden spoon to remove air bubbles and adjust headspace, if required. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining salsa.
Put jars in canner. Ensure that all jars are covered by at least one inch of water. Cover canner and return water to full rolling boil before starting to count processing time. I process the jars for 10 minutes, then remove the lid and turn off the element for a further 5 minutes.
When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours. Label and store jars in a cool, dark place. Give the salsa a few weeks to let the flavours meld.