Tips for Canning Salsa

I have been researching salsa recipes for canning for a few weeks now. It turns out that tomatoes are one of those borderline foods on the acidity scale. Some recipes are fine for a water bath canner and others require a pressure canner. I recently bought an All American Pressure Canner but I still need to learn how to use it properly.

I came across a great deal on organic tomatoes for $0.75/lb. and decided it was time to take the plunge into canning salsa. I bought both the red tomatoes and the yellow/orange ones. Doesn’t it make a pretty mix? Since I did not have the time to play with my new-to-me pressure canner, I used the Ball Fiesta Salsa Mix. All I needed to add was the diced tomatoes. It is very easy and safe to use a water bath canner.

I did take out most of the tomato seeds when I was dicing the tomatoes up. Interestingly, the yellow/orange tomatoes had less seeds and juice. They were firm and very easy to work with.

I did add in some extra hot pepper to give it a little zip. Otherwise you just gently boil the tomatoes and packet ingredients for five minutes. Make sure you sterilize and heat your canning jars while you are preparing the salsa.

For half pint jars it takes 35 minutes to process in a boiling water bath for this recipe. It makes eight half pints.

I plan to go back and see if I can find more tomatoes at the rock bottom price of $0.75/lb. It takes about 4 pounds of tomatoes to use the Ball Fiesta Salsa Mix. I paid $1.04 for the mix on clearance. So I paid roughly $4.50 for ingredients making it just $0.56 for a half pint jar of homemade salsa!

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