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    You are in: Home / Recipes / Big Batch Salsa (For Canning) Recipe
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    Big Batch Salsa (For Canning)

    Big Batch Salsa (For Canning). Photo by CindyMarie

    1/1 Photo of Big Batch Salsa (For Canning)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    1 hrs 30 mins

    2 hrs

    CindyMarie's Note:

    My mom and I have made this salsa for years. This is the easiest way to can a big batch of salsa. Instead of cooking pots full of salsa on the stove and worrying that it will scorch on the bottom, this method slowly simmers one batch in an 18 qt. electric roaster (a church dinner style roaster). This is a thick, medium heat salsa that is slightly sweet. It is a staple in my holiday gift baskets. In fact, I get complaints from friends, family, and neighbors when I do not include it or if I run out before the next canning season! This year I made four batches - 52 quarts.

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    My Private Note

    Ingredients:

    Serves: 104

    Yield:

    Quart

    Units: US | Metric

    • 15 quarts tomatoes, cored, peeled, and crushed (about 1 1/2 to 2, 5-gallon buckets of tomatoes)
    • 6 cups onions, chopped (about 4 large onions)
    • 2 cups jalapeno peppers, chopped (25-30 peppers, seeded)
    • 12 garlic cloves, minced
    • 1 3/4 cups white vinegar
    • 3/4 cup sugar
    • 4 tablespoons salt
    • 30 ounces tomato paste

    Directions:

    1. 1
      Fill roaster with tomatoes, crushing with hands or with an emersion blender as you add them to the pan.
    2. 2
      Add onions, jalapenos, garlic, vinegar, sugar, salt, and tomato paste. (Note: Sometimes I need to let the tomatoes cook down before adding the sugar, vinegar, and tomato paste so that it will fit in the roaster.
    3. 3
      Simmer 2 to 5 hours to desired thickness. Stir occasionally, scraping sides of roaster so that it does not burn. Adjust salt, sugar, and peppers to taste. You can add tomato juice if it becomes too thick.
    4. 4
      Ladle hot salsa into jars, leaving ¼-inch head space.
    5. 5
      Clean rim with damp cloth. Adjust two-piece caps.
    6. 6
      Place jars in a hot water bath. Process 15 minutes (pints) or 20 minutes (quarts), after water comes to a boil.
    7. 7
      Remove jars from hot water bath. After 12 hours, check seal, remove bands, and label.

    Browse Our Top Salsas Recipes

    Ratings & Reviews:

    • on September 13, 2010

      Thanks for posting this "easy" method to can such a big batch of salsa. I would have never thought to use my nesco but it was perfect for such a large batch which yeilded 12-1/2 quarts. It was just a teensy sweet for us so next time I'll use less sugar but otherwise, I added my personal touch using red bell peppers, cilantro and cumin. I also used equal amounts of "concentrated" lime juice in place of the vinegar. Perfect!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2009

      45

      It was a popular item with friends and family

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Big Batch Salsa (For Canning)

    Serving Size: 1 (129 g)

    Servings Per Recipe: 104

    Amount Per Serving
    % Daily Value
    Calories 36.7
     
    Calories from Fat 2
    60%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 339.1 mg
    14%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 1.8 g
    7%
    Sugars 5.6 g
    22%
    Protein 1.4 g
    2%

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