Skip to Main navigation Skip to Left navigation Skip to Main content Skip to Footer

University of Minnesota Extension
www.extension.umn.edu
612-624-1222

Extension > Food > Food Safety > Preserving and Preparing > Tomatoes and Salsa > Canning Tomato-Based Salsa Safely

Print Icon Email Icon Share Icon

Tomatoes and Salsa

S. Driessen

MN tomato mixture

Canning Minnesota tomato mixture: Step-by-step directions

Using boiling water canner

Suzanne Driessen

Clean: food safety starts here!

Clean and sanitize sink and counter tops

  1. Wash counter tops and prep sinks with hot soapy water. Rinse off soap with clean water.
  2. Sanitizer Solution: Fill squirt bottle with 1 quart water. Add 1 teaspoon of chlorine bleach; or fill squirt bottle with full-strength white vinegar or hydrogen peroxide; or use commercially prepared sanitizer per directions on label.
  3. Spray counter tops and sink with sanitizer solution. Let air dry for 10 minutes.
  4. Wash hands.

Wash hands for 20 seconds

  1. Wet hands under hot running water. Add lots of soap.
  2. Rub and wash back of hands, wrists, between fingers and under fingernails for 20 seconds.
  3. Rinse well under running water.
  4. Dry with paper towels.
  5. Use paper towel to turn off the water faucet.

Clean as you go

  1. Wash dishes, utensils, cutting boards, etc. in hot soapy water.
  2. Let air dry.

Ingredients:

Note: Do not increase the amount of pepper, onion, or celery. Doing so will alter the acidity level and make it unsafe for canning.

Canning directions:

1) Prepare jars - yields 6-7 pints; double recipe for 6-7 quarts

2) Wash tomatoes

3) Blanch, peel (optional if canning with skins)

4) Core and prep tomatoes

5) Wash and chop pepper, celery and onion

6) Heat tomato mixture

7) Prepare lids

8) Fill jars

9) Load the canner

10) Unload the canner

11) Cool and store

Recommended resources

2015

  • © Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy