Zesty Salsa

Canning Recipe

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This delicious Zesty Salsa water bath canning recipe is from Ball's Complete Book of Home Preserving

Prep Time: 45 Min

Tomatoes Green Bell Peppers Onion Chili Peppers Garlic Cilantro Cider Vinegar (5% Acidity) Salt Hot Pepper Sauce (Optional)

Cook Time: 10 Min


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Processing Time: 15 Min


– Large Stainless Steel Pot – Knife – Cutting Board – Measuring Cups - Water Bath Canner – Pint Canning Jars – Lids – Rings – Headspace Measurer - Funnel – Jar Lifter

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Zesty Salsa  Water Bath Canning Recipe

Delicious Salsa with Tomatoes, Peppers, Onions, and Garlic

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Prep Jars and Lids

Clean the jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.  Warm jars in your canner as it heats up.

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Prep Ingredients

Peel, Core and Chop Tomatoes. Seed and Chop Peppers. Chop Onions, Garlic, and Cilantro.

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Cook Salsa

Combine all ingredients in a Stainless Steel Pot. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened (about 10 minutes).

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Prepare Canner

Put your water bath canner on your stove. Add your pint jars to the water bath canner.  Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.

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Fill Jars

Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.

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