Step-By-Step Canning

of Tomato-Pepper Salsa
(Using Slicing Tomatoes)

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 Step-By-Step Canning
of Tomato-Pepper Salsa
• This slide show is a description of typical steps in boiling
water canning of tomato-pepper salsas at home.
• It is not intended to be a specific recipe and not all steps may
apply in every recipe.
• It is not intended to be used with salsa recipes that have not
been tested and determined to be safe for boiling water
canning.
• The salsa recipes we recommend using, although they are not
all tomato-pepper salsas, are found here:
[Link]
or
[Link]

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 Prepare the Canner
• Make sure there is a rack in
the bottom of your canner.

• Fill the boiling water

canner about half full of
water, and begin heating it.

• You need enough water so

the filled jars will be
covered with 1 to 2 inches
of water over the tops.

• The temperature should be

about 180°F when it is time
to add your filled jars.
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 Prepare the Jars and Lids
• Select jars in good condition. Make sure there are no
nicks or cracks anywhere. For two-piece lids shown,
select jar rings that display no rust or bending, and
new flat lids.
• Wash everything in warm, soapy water. Rinse well.
• Keep the jars in warm water while you are preparing
the salsa.
• Follow the directions from
the lid manufacturer for
preparing that specific
type of lid.
• Have an extra pot of water
heating in case you need
more to add to the canner
at processing time.
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 Collect the Ingredients
• Tomatoes (we picture slicing tomatoes, but
use the type of tomatoes in your salsa recipe)
• Peppers
(we picture Anaheims and Jalapeño peppers)
• Onion
• Vinegar (5%)
• Pickling or canning salt
Your recipe may include
• Garlic cloves
• Other dried seasoning
such as black pepper,
oregano leaves, ground cumin, etc.
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 To prepare the tomatoes
• Wash tomatoes. Make an “x”-shaped slit in the
skin at the base of each tomato.
• Dip washed tomatoes into boiling water for 30-60
seconds until skins just begin to split.
• Then dip immediately into cold water.
• Slip the skins off the tomatoes and core them.
• Chop the tomatoes into small pieces. Measure
out the required amount.

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 To prepare the peppers
• Caution: Wear plastic or rubber gloves and do not touch your
face while handling or cutting hot peppers. Wash hands
thoroughly before touching your face or eyes.
• Wash the peppers well. Cut the peppers lengthwise.
Remove the stems and white membranes. Remove
seeds; the more seeds you remove, the milder the
salsa will be.
• Chop the peppers into small pieces. Measure out the
required amount.

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To prepare the onions and garlic
• Remove the outer skin. Wash the onion and garlic
cloves well.
• Cut away any tough stem or root end parts.
• Chop the onions into small pieces. Use a garlic
press to finely mince the garlic (or chop very small
by hand).
• Measure out the required amount of each.

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 Cook the Salsa
• Canned salsa is a hot pack.
• Combine all the measured prepared vegetables in a
large saucepot with the vinegar and seasonings.
Bring to a boil, stirring frequently.
• Reduce the heat and simmer for 20 minutes, stirring
occasionally. (or follow cooking directions for each
recipe)

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 Fill the Jars, part 1
• Fill the hot salsa into
clean, hot canning jars.
• Use a ladle and a jar filler
(funnel) to avoid getting
salsa on the sealing
surface (and prevent a
big mess!)
• Leave ½” headspace,
making sure the liquid
juices cover the pieces of
food.

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 Fill the Jars, part 2
• Remove air bubbles and adjust headspace if needed,
leaving ½” empty. Use a plastic knife or special bubble
remover tool. Do not use metal knives or spoons.
• Wipe the rims (top surface) of the jars with a
dampened clean paper towel, to make sure no food or
liquid is on them. This could interfere with sealing.

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 Applying the Lids
• Use lids already pre-prepared according to
manufacturer’s directions. For a two-piece metal lid
system:
• Apply the flat lids to the tops of the jars.
• Tighten the ring bands over the lids until “fingertip-
tight” and snug. Be careful not to overtighten and
cut through the gasket.

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 Place the Jars in the Canner
• The temperature of the water in the canner should be about
180°F (simmering) when it is time to add your filled jars.
• Carefully add the jars to the canner, using a jar lifter. Keep
them straight up; do not tilt jars.
• Racks for boiling water canners will have divided spaces
for holding jars. If using a flat rack, fill empty jars with
water and place in the empty space around your filled jars,
to prevent the jars of salsa from moving around or tipping
over.

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 Processing the Salsa
• After all the jars are in the canner, make sure the
water is 1 to 2 inches over the tops of the jars. Place
the lid on the canner.
• Turn the heat on high and bring
the water in the canner to a full
boil over the jars.
• After the water is fully boiling,
process the jars for the
required process time.
• The water must never stop boiling.
If it does, return the water to a boil
and start timing the process over
from the beginning.

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 Removing Jars from the Canner
• After processing, turn off the burner. Remove the lid,
turning away from you to avoid getting steam in your
face.
• Let the jars sit in the canner another 5 minutes.
• Using the jar lifter, remove the jars from the canner,
again without tilting them, and set them on a thick
clean towel, or plastic or wooden cutting board to cool.
Do not sit the jars directly on a cool surface.

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 Cooling the Jars
• Let the jars sit undisturbed while they are cooling
(this takes between 12-24 hours).
• If the jar seals properly, the lid will be curved inward
and there will be a clear ringing sound when tapped.

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 Storing the Jars
• Remove ring bands from the sealed jars.
• Gently wash the lid area and threads of the jar
(in case there is any food or liquid residue that
you might not even see).
Then rinse and dry jars; label and date them.
• Store jars without ring bands in a cool, dark, dry
place.
• Store unsealed jars in the refrigerator.

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 Credits
• This slide set was developed by Heather Simmons as a student project in
FDNS 3010, Department of Foods and Nutrition, The University of Georgia.
• Edited by faculty of the National Center for Home Food Preservation, 2008
and again in May 2017.

• Document Use:
– Permission is granted to reproduce these materials in whole or in part
for educational purposes only (not for profit beyond the cost of
reproduction) provided the authors and the University of Georgia
receive acknowledgment and this notice is included:
– Reprinted with permission of the University of Georgia. National
Center for Home Food Preservation and Simmons, H. 2017rev. Step-
By-Step Canning of Tomato Salsa Using Slicing Tomatoes. Athens,
GA: The University of Georgia, Cooperative Extension.

• This material is based upon work supported by the Cooperative State

Research, Education, and Extension Service, U.S. Department of
Agriculture, under Agreement No. 00-51110-9762.

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