The Best Canning Salsa

1. 1

   Gather all the ingredients.

2. 2

   In a large stockpot over medium heat, combine the tomatoes, onions, vinegar, tomato paste, sugar, bell peppers, banana peppers, garlic, pickling salt, and black pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes.

3. 3

   Meanwhile, check 17 pint-sized jars for cracks and the rings for rust, discarding any that are defective. Keep them immersed in simmering water until the salsa is ready. Wash new, unused lids and rings in warm, soapy water.

4. 4

   Remove from the heat and stir in the cilantro.

5. 5

   Pack the salsa into hot, sterilized jars, leaving 1/4 inch of headspace. Run a clean knife or thin spatula around the inside of each jar to release air bubbles. Wipe the rims with a damp paper towel to remove any residue. Place the lids on and screw the rings on tightly.

6. 6

   Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil.

7. 7

   Using a jar holder, lower the jars into the boiling water, leaving 2 inches of space between them.

8. 8

   Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 35 minutes.

9. 9

   Lift the jars out of the stockpot and place them on a cloth-covered or wooden surface, leaving several inches between each jar. Let them rest for 12 to 24 hours. Press the center of each lid to confirm it does not move up or down. Store in a cool, dark place.

• Calories 14.76 kcal Low Source
• Protein 0.26 g Low Source
• Carbs 2.96 g Moderate
• Total Fat 0.12 g Low Source
• Saturated Fat 0.02 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.07 mg Low Source
• Sodium 19.31 mg Low Source
• Fiber 0.26 g Low Source
• Sugar 0.91 g Low Source
• Added Sugar 0.37 g Low Source
• Calcium 17.75 mg Low Source
• Iron 0.1 mg Low Source
• Potassium 40.47 mg Low Source
• Vitamin A 3.88 mcg_rae Low Source
• Vitamin C 3.81 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Sulfites
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅