Salsa for Canning

Before You Start

• Jar size matters: These instructions are written for half-pints.
• Use new lids: Use new flat lids each time. Bands can be reused if they are not rusty or bent.
• Check jars: Inspect rims for nicks and hairline cracks. A perfect recipe cannot seal a chipped jar.
• Headspace: Headspace is the empty space between the top of the food and the underside of the lid.
• Do not thicken: Do not add starch, flour, or other thickeners. Do not increase tomato paste beyond what is listed in the tested recipe.
• Use bottled citrus: For canning, use bottled lemon or lime juice only, and only if the current NCHFP recipe allows that choice.
• Boil means boil: Keep jars covered by 1 to 2 inches of water and maintain a continuous rolling boil for the full processing time. Adjust heat as needed to keep that boil steady.
• When in doubt, throw it out: If a jar spurts when opened, smells off, shows mold, or looks spoiled, discard it and do not taste.

1. Get set up. Wash jars and keep them hot (in simmering water or a dishwasher hot cycle). Set a clean towel on the counter for cooling finished jars. Tip: If the processing time is 10 minutes or longer, jars do not need pre-sterilizing, but they must be clean and hot.
2. Warm the lids (optional). Many modern lids do not require preheating. If you prefer, keep lids in warm water (not boiling) and follow your lid manufacturer instructions.
3. Peel the tomatoes. Bring a large pot of water to a boil. Cut a small X on the bottom of each tomato, blanch 30 to 60 seconds, then transfer to ice water. Slip off skins, core, and chop.
4. Drain for better texture (optional). Add chopped tomatoes to a strainer over a bowl for 10 minutes. You are not trying to dry them out, just letting excess juice drip off. Do not press or squeeze. (Tomatoes are measured by weight before draining.)
5. Cook the salsa. In a large pot, combine tomatoes, onions, peppers, garlic, bottled lemon or lime juice, and tomato paste. Bring to a boil, then reduce to a steady simmer uncovered for 10 minutes, stirring occasionally.
6. Add seasonings. Stir in salt (if using), sugar (if using), cumin, and black pepper. Simmer uncovered 5 more minutes. Stir in cilantro for the last 1 to 2 minutes.
7. Prep jars and fill. Using a jar lifter, pull one hot jar at a time. Funnel hot salsa into the jar leaving 1/2-inch headspace. Run a clean chopstick or bubble remover around the inside to release air pockets, then recheck headspace and adjust if needed. Wipe the rim with a damp paper towel until perfectly clean.
8. Cap and tighten. Place lid on the jar and screw band on until fingertip-tight. Repeat with remaining jars.
9. Process in a water bath. Lower jars into boiling water, making sure they are covered by at least 1 to 2 inches of water. Cover and return to a full rolling boil. Start timing only when the water returns to a full boil. Process for the time that matches your altitude (see below).
10. Cool and check seals. Turn off heat, remove lid, and let jars sit in the water 5 minutes. Lift jars onto the towel and let cool undisturbed for 12 to 24 hours. Do not retighten bands during cooling. Check seals (lid should not flex). Label and store. For storage, remove bands and store jars in a cool, dark place.

Processing Time

For half-pints or pints in a boiling water bath canner:

• 0 to 1,000 ft: 15 minutes
• 1,001 to 6,000 ft: 20 minutes
• Above 6,000 ft: 25 minutes

Citation: NCHFP Tomato and Tomato Paste Salsa

Safety note: Processing times are tied to the tested method. If you change jar size, ingredients, or thickness, you are no longer following the tested formula.