Canning a Year’s Worth of Salsa Using a Pressure Canner [With Detailed Instructions]

#cannedsalsa #canning

Join me as I show you from start to finish how to can salsa using a pressure canner. I detail my entire process in the video.

My Salsa Recipe:

12 cups diced tomato
3 cups diced onion
3 cups diced peppers
1/4 cup apple cider vinegar
1-2 hot peppers
Lime juice to taste
Salt and pepper to taste
** Recipe Update: I'm no longer adding garlic to future batches because I don't like the way the flavor changes during processing. Instead, I'm adding it fresh with a little lime juice and cilantro when I open the jars to serve.

Follow me in IG for more updates @valentinelaurene

[colliecoform]

Never stack jars directly on top of one another. Buy an extra shelf, same as you put on the bottom of the canner, to place the jars on. I like pressure canning the tomatoes as it is less time processing and I get more jars at one time. Great video for salsa. My family does not like hot so I use Nadapenas or habanadas. Great taste, no heat.

[erinwallace]

Just watched this for the first time. I super appreciate your videos. I will be watching all of them! Thank you very much for making these.

[bmbc]

Quick tip. Wash and core tomatoes...if you are using a food processor or emersion blender it chops the seeds and skin enough you won't notice. And for tomato juice put in a vitamix blender it purees everything just wash and core

[sharonmckee]

Just cruising videos on salsa. I would prefer to PC but don’t see anyone doing this. I’m still researching, but have subscribed to come back to it . Thanks!

[sageandshadow]

I am glad I found your channel. I wish you lots of success. I love canning and learning new recipes!

[Andydoficial]

I thought we couldn’t do pressure canning for salsa, I’m so glad to see this video

[chevypreps]

I have done projects like this and can fully appreciate the amount of work to do what you have done. I also am very impressed with your ability to organize the process for maximum efficiency. Is that enough salsa to get you and your family through the year.?
Thanks for posting.

[JessicaJones-mesp]

Hi there. When you stack your jars without a shelf make sure the bottoms of the top jars are resting on 2 jar rings instead of directly on the top of the jar below. The reason is that it will not allow the air to escape effectively, possibly creating a false seal. When a shelf is used for stacking it is resting on the rings that are not pressed hard down on the lids (finger tight). I only comment this because you seem to be a careful canner. The Presto canner manual says use 3 quarts of water. I've never measured if it is 1.5 inches, but just in case.

[tjohnson]

You can dehydrate and powder your skins for soups & stews.

[beingsneaky]

Im a real rebel. I don't peel my tomatoes.
I dont use a food processor. i like chunky.. i use a food chopper. The large square grid works great for me.

[cocacolafiesta]

Great tutorial. I also didn’t want vinegar or lemon in my salsa so pressure canning is necessary.

[Deathrattle]

Great video! Thanks for sharing your process & all the tips & info.

[Harphoney]

You’re video is well done, however, you need a second tray to put your jars on, never stack jars on top of each other. The divider tray also allows another full layer to be pressure canned.

[raziaskitchen]

It’s great n perfect share ❤️❤️❤️❤️❤️❤️🥰🥰🥰🥰🥰

[kitcatel]

Could I safely add more peppers and jalepenos to that recipe or would I need to adjust the acidity ratio? I'm want to pressure cook safely! Thanks for your help!

[bukuroshja_shqiptare]

Great video.. Are the directions the same for quart jars? I have about 24 I'd like to fill...

[susanchristensen]

Thanks for your recipe, I have everything except bellpeppers, my last batch of salsa in pressure canner, half the lids and rings came off? What for.
It was a salsa mess. 😊

[belindawest]

I thought you are supposed to have another tray in between the two rows of jars in the canner. My presto canner says to

[NuNationsUnity]

for the amount of food you have in comparison to the vinegar in comparison to the amount of time you are processing your jars, I would think 40 minutes in the pressure canner for just the onions alone is safer??? So many recipes for salsa but how many are actually correct? Also, even with pressure canning at recommended times for vegetables, you'd still have to boil the food for 10 minutes before consuming it to be 100% sure that botulism spores were destroyed in the event they survived the pressure canning process at the correct time frame.

[diananeuenschwander]

I missed the part of how long you pressure canned them.