Best Homemade Salsa
Whether you’re enjoying your Homemade Salsa with Mexican Wontons, on top of Chicken Enchiladas, or paired with Queso Blanco and tortilla chips, it’s sure to add a burst of flavor to any dish. Having canned salsa on hand is a game-changer—it’s ready whenever you need it, making meal prep and snacks a breeze. With your salsa properly canned, you’ll always have tasty, homemade salsa available for any occasion.
What to Know When Canning Salsa
When canning salsa, it’s key to use a safe recipe that’s designed for the method you’re using. The water bath method is more commonly used for salsa. When using this method, make sure the salsa has the right acidity by either cooking it thoroughly or adding an acidic ingredient like vinegar or lemon juice. For more canning information, check out the National Center for Home Food Preservation.
Supplies
mason jars – these pint jars are perfect for canning! water bath canner – this is essentially a large stock pot with a rack on the bottom ladle canning funnel lifter – this is for removing the jars from the pot of water jar wrench – used to loosen jar lids mixer/measurer – used to measure the headspace or space left between the top of the jar’s rim and the top of the salsa magnetic lid lifter – this tool isn’t required but it’s helpful to prevent burns when canning
Method 1: Water Bath Canning
Method 2: Pressure Canning
Use steps 1-9 from the water bath canning method. Yes, they’re the same! The only difference is in the processing method, so let’s dive into that. Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video
