SalsaI’ve wanted to try canning for couple of years. I finally tried it canning some blueberry syrup for making homemade soda’s and pancakes. Homemade sodas is new obsession but more about that later.  The blueberry syrup experience went well so I decided to try canning salsa. I’ve played with idea of canning my salsa to use as gifts and just have it on hand. Being from Texas salsa is a staple in our house. What I made is a combination of my basic salsa and Ball’s Fiesta Salsa and Jalapeno Salsa. I got a copy of the Blue Book Guide to Preserving. Ball also has a guide to canning complete with videos on their website. The Fiesta Salsa recipe in the book is different from the website. I would suggest buying the book and using the website as to supplement the instructions in the book,

You will need to prep your jars, bands and lids before starting. I used the water bath method of canning.


  • 3 cups tomatoes, seeded
  • 4-6 jalapenos, banana peppers, Anaheim or other peppers seeded
  • 1 onion
  • 6 cloves garlic
  • 1 small bunch of cilantro — I cut off the leafy part
  • Juice of one lime
  • 2 tablespoons of chilli powder
  • 1 tablespoon of cumin
  • 1 cup cider vinegar
  1. Pulse tomatoes in food processor until desired consistency. Add to a large sauce pan and heat on medium.
  2. Pulse onion and peppers in food processor and add to tomatoes.
  3. Pulse cilantro and garlic. Add lime juice and pulse another 10-15 seconds. Add to tomato mixture.
  4. Add vinegar, cumin and chilli powders. Bring to a boil. Reduce heat and simmer for 10 minutes.
  5. From Blue Book Guide to Preserving: Ladle hot salsa into jars leaving 1/2 inch of head space. Adjust two-piece caps. Process 15 minutes in boiling water canner.

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