Salsa Recipe for Home Canning {This Tastes Just Like Costco Salsa!}
Tomato season is in full swing at our place and so my focus now is getting all those delicious ripe tomatoes preserved and in the pantry so a single one doesn’t go to waste.
Earlier this spring we planted 68 tomato plants with the hopes that we’d be able to stuff our shelves full of enough homemade sauces, salsa and other concoctions that we wouldn’t need to buy any tomato related products at the store this winter.
And actually, so far, I think we’re off to a pretty good start.
Growing your own vegetables, you just can’t beat it!
Over the weekend I made 2 batches {20 jars!} of this homemade salsa recipe and after just one bite, my husband declared it tasted just like Costco’s Kirkland Organic Salsa and wanted me to make even more.
And I had to agree with him. It DOES taste just like the salsa they sell at Costco and we’re going to need more.
Lots and lots more. You know, for the neighbors, the mailman, our kids and for basically when we hole up this winter and forgo the grocery store because we’ve got so many home canned goods to go though this winter because we’ve turned into canning weirdos!
This salsa is chunky and thick and sits nicely on a chip. And that my friends, is everything you want a salsa to be in my book.
We LOVE this salsa recipe and I hope you will too. Winter will be here before you know it, so get busy canning and stock up now!
~Mavis
Update: We ended up making over 60 jars of this salsa last year {which seems like a lot and okay, maybe it is} and by the time canning season rolled around, we were down to just 4 jars. So trust me when I tell you, you are going to want to can a lot of this stuff. 🙂
Salsa Recipe for Home Canning {This Tastes Just Like Costco Salsa!}
Ingredients
- 9 cups peeled, cored, chopped fresh tomatoes
- 2 ½ cups seeded and chopped green peppers {I used green peppers and 4 jalapenos}
- 2 ½ cups chopped onion
- 12 ounce can tomato paste
- 1 cup white vinegar
- ½ cup fresh chopped cilantro
- 8 cloves garlic, peeled and minced
- 2 tablespoons canning salt
Instructions
Fill a hot water canner about 2/3 rds full with water and bring it to a boil.
Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Make sure you are starting with peeled tomatoes. If you don’t know how to peel tomatoes for canning, pop on over to my How to Peel Tomatoes tutorial real quick. It will make the whole salsa making process go more smoothly.
Combine all ingredients in a large heavy pot. Bring ingredients to a boil over medium high heat. Reduce heat and simmer for about 10 -15 minutes, stirring occasionally to prevent scorching and to let the salsa thicken and cook down a bit.
When the salsa is ready, ladle immediately into prepared jars, filling to within 1/2 inch of tops. Remove any air bubbles.
Canning Your Salsa
Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.
If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 2 evenly spaced Weck clamps.
Place jars on an elevated rack in a hot water bath canner. Lower rack into canner. {Water must cover jars by 2 inches. Add boiling water, if necessary.}
Cover; bring water to a boil. Process 20 min. Remove jars and place upright on a towel to cool completely. Cool jars for 12-24 hours.
After the jars have cooled, check the seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. {Traditional canning jars}.
For Weck jars, check to make sure your seal is pointing downwards.
Remove rings or clamps and store jars in a cool dark place.
Yields about {6} pints or about {11} #746 Weck jars
Hawaii Planner says
Thanks for sharing! Do you think this recipe would freeze well? I don’t have canning supplies (and, have never canned before), but have all of the ingredients on hand & would like to use up some of our garden bounty for salsa!
Susan H. says
The salsa looks delicious! I accidently got a hillbilly tomato (they are huge and awesome) because it had the wrong marker in it. We are so happy having raised them in WV. Our family’s favorite salad is diced tomatoes, diced hot and sweet peppers, minced garlic simply tossed with a little salt and oil. The longer it sits the better!
Linda C says
Sounds yummy!
I canned around 225 lbs of tomatoes last year and found it much easier to cut the tomatoes in half, broil them cut side down on jelly roll pans for 10-12 minutes until slightly charred, and then cool them until they can be handled. The skins just lift off with a pinch and no peeling is required.
I know you don’t have an oven right now but maybe this will help someone else.
Happy gardening!
Lisa says
What is the reason for peeling the tomatoes first?
Ranae says
Hi Mavis,
Do you put the salsa in a hot water bath or do them in a pressure cooker?
Shawna says
Where do you get cute canning jars, please?
Mavis Butterfield says
Weckjars.com