Canning salsa at home is a great way to enjoy delicious, fresh tasting salsa all year long. Properly processing the jars in a pressure canner ensures the salsa is safely preserved and shelf stable. Here is a detailed look at how long salsa needs to process in a pressure canner.
Quick Answer
Most salsa recipes require processing pint or quart jars in a pressure canner for 15 to 20 minutes at 10-11 PSI. The exact time depends on the recipe ingredients, altitude, and jar size. Always follow the recommended canning time in a trusted recipe source.
Canning Process Overview
Safe home canning relies on high heat during processing to destroy any dangerous microorganisms in the food. Canning low-acid foods like salsa requires the use of a pressure canner, which reaches temperatures of 240-250°F. This high heat coupled with an airtight seal on the jars prevents spoilage and renders the salsa shelf-stable. Here is an overview of the complete canning process:
- Prepare the salsa ingredients and follow a trusted recipe. Never alter ingredients like acidity or thickeners in a canning recipe.
- Fill clean jars with the salsa, leaving 1⁄2-inch headspace. Wipe rims and apply lids and bands.
- Place filled jars in pressure canner and ensure adequate water in canner.
- Bring water in canner to a boil. Once steam releases, add lid and increase heat to achieve required pressure for your altitude.
- Let jars process for the full time stated in the recipe, maintaining pressure. Processing times vary from 15-20 minutes typically.
- Turn off heat and allow canner to fully depressurize before removing jars.
- Remove jars and check seals after 24 hours. Sealed jars should be shelf-stable up to 1 year.
Processing Times for Salsa by Jar Size
Most salsa recipes are formulated to be canned in pint or quart sized jars. The processing time can vary slightly based on the size of the jars. Follow these general guidelines:
- Pint jars – Process for 15 minutes at 10-11 PSI
- Quart jars – Process for 20 minutes at 10-11 PSI
These are based on typical times and pressures stated in most salsa canning recipes. Always defer to the exact processing method and time stated in a recipe from a trusted source.
Adjusting Canning Times Based on Altitude
At higher altitudes, atmospheric pressure is lower so canners require increased pressure to achieve the required internal temperature. Use this altitude adjustment guide when canning salsa:
| Altitude | Recommended Pressure |
|---|---|
| 0-1,000 ft | 10 psi |
| 1,001-3,000 ft | 11 psi |
| 3,001-6,000 ft | 12 psi |
| Above 6,000 ft | 15 psi |
For example, if you live at 5,000 feet, process pint jars of salsa for 15 minutes at 12 psi. Always adjust both pressure and processing time based on your altitude.
Tips for Safe Salsa Canning
To ensure your home canned salsa is safe, be sure to follow these guidelines:
- Use an up-to-date, tested salsa recipe from a trusted source. Never alter ingredients.
- Carefully follow preparation instructions and measure ingredients precisely.
- Use pint or quart sized jars and leave 1⁄2-inch headspace.
- Wipe jar rims clean before applying lids.
- Process jars for full time stated in recipe at correct pressure for your altitude.
- Allow canner to fully depressurize before removing jars.
- Check jar seals after 24 hours. Refrigerate any unsealed jars.
- Store properly sealed salsa up to 1 year in a cool, dark place.
- Discard any jars with signs of spoilage like mold, odd smells or spurting liquid when opened.
Choosing Salsa Ingredients for Canning
The ingredients you use can impact the safety and flavor of your canned salsa. Follow these tips when preparing salsa for canning:
- Use firm, peak ripeness tomatoes. Overripe tomatoes will make salsa too soft.
- Don’t use thickening agents like cornstarch or flour as these breakdown during canning.
- Onions, peppers, and garlic can all be used for added flavor.
- Herbs and spices add flavor but go light on stronger spices like cilantro or jalapenos.
- Citrus juice, vinegar or food-grade acid like lemon juice can boost acidity but only use amounts specified in recipe.
- Avoid thickeners, excessive olive oil or other fats as these can spoil during storage.
Following an approved recipe ensures your salsa has the right acidity and ingredients for safe water bath canning. Only make substitutions if the recipe says substitutions are safe.
Troubleshooting Problems
If you run into issues with spoiled salsa or jar seals not holding, here are some common troubleshooting tips:
- Ensure your pressure canner is in good working order and reaching the needed PSI.
- Inspect jars before use for any cracks, chips or defects.
- Be sure to wipe jar rims completely clean before applying lids.
- Always process jars for the full recommended time at correct pressure for your altitude.
- Let canner fully depressurize and cool before removing jars.
- Don’t retighten lids after processing as this can break seals.
- Follow headspace recommendations precisely, overfilling can cause seal failures.
If despite precautions taken, you end up with unsealed jars or other signs of spoilage, do not consume the salsa. Refrigerate and use within a week or discard.
Storing and Using Your Canned Salsa
For best quality and food safety, be sure to follow proper storage guidelines after canning salsa:
- Allow sealed jars to cool undisturbed for 12-24 hours before moving.
- Remove bands and wipe down jars, checking for proper lid seals.
- Label jars with contents and canning date for easy identification.
- Store jars in a cool, dark place between 50°F-70°F.
- Use within 1 year for best quality, discard if any sign of spoilage.
- Refrigerate opened jars and use within 1 week.
- Enjoy your homemade salsa on tacos, nachos, chili and more!
FAQs
Can I use my regular stove-top pressure cooker for canning salsa?
No, you must use a true pressure canner for canning low-acid foods like salsa. Pressure canners have features for safe canning including a venting/exhaust port, a dial or weighted gauge, and room for jar spacers.
What jars are ideal for canning salsa?
Use new, sterilized pint or quart sized mason jars made for home canning. Ensure all jars are free of any cracks or defects. Match the jar size recommended in your recipe.
Can I double or triple salsa recipes for canning?
Yes, you can safely scale up a canning salsa recipe but do not make the batch more than 6-8x the original. Larger batches may not heat thoroughly for safe processing. Adjust the processing time as needed.
How can I thicken my homemade salsa for canning?
Do not thicken salsa with starches before canning as they break down during processing. You can add thickeners like flour or cornstarch after opening for use in recipes.
Do I need to sterilize jars before canning salsa?
Jars do not need to be sterilized beforehand if processed 10 minutes or more in a pressure canner. However, jars should be washed and heated to simmering (180°F) to sanitize and prevent cracks.
Can I pressure can salsa that has already been refrigerated?
No, only freshly prepared salsa should be canned. Refrigerating alters the acidity and quality of the ingredients. For safety reasons, do not can salsa stored in the refrigerator previously.
Conclusion
With the proper canning methods, equipment, and recipe you can safely preserve fresh, homemade salsa to enjoy for up to a year. Be sure to use a current tested recipe and follow processing instructions carefully based on jar size and your altitude. Pressure can your pint or quart jars of salsa for 15-20 minutes adjusting for higher elevations. Employ safe food handling practices and always use the salsa within a year for optimal quality and food safety. Enjoy your homemade salsa on tacos, nachos, and more all year round!