I changed the way I put of recipes on the site to make them printable and to include nutritional information. The downside to this: those who have subscribed via email for new posts aren’t receiving recipes. To solve this, I’m creating private posts so that email subscribers will receive the information they want.
We’ll see if the printable recipe is in included in the email notifications. Just to be safe, here is the original link to Instant Pot Salsa for Canning.
To RSS subscribers: Sorry for the double up! I just want to make sure that, regardless of how someone subscribes to the site, they’ll get the posts.
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This is an extremely easy Instant Pot salsa recipe. It’s a dump and cook recipe for the Instant Pot and perfect for water-bath canning. If you don’t have a canner, you can freeze the salsa.
Prep time is 10-20 minutes. Cook time is 20 minutes. Canning processing time is 20 minutes.
Heat index is medium to hot. If you think it will be too spicy for you, omit the cayenne pepper, the Serrano peppers and seed all of the jalapenos.
Makes 14 x 250 ml jars.
If you’re new to Instant Pot-ting, these Instant Pot Resources are a great place to start.
Instant Pot Salsa for Canning Needed Items
- 6 quart Instant Pot
- 23 quart canner
- Cutting board
- Knife
- Measuring cups and spoons
- Garlic press and peeler
- Food processor or food chopper attachment for your immersion blender
- Wooden spoon
- 5-piece canning set
- Plastic ladle
- 14 x 250 ml regular mouth canning jars
Disabled Kitchen Recipe: Instant Pot Salsa for Canning
Ingredients
- 4 796 ml can salt-free diced tomatoes Mostly Drained - Make sure to drain the majority of the fluids.
- 1 398 ml can salt-free diced tomatoes Mostly Drained - Make sure to drain the majority of the fluids.
- 3 cup chopped onion
- 1 chopped red bell pepper
- 1 chopped green pepper
- 2 chopped Serrano pepper Seeded.
- 4 chopped green jalapeno pepper Two with seeds and two without.
- 2 tbsp minced garlic To save prep time and if financially feasible, purchase pre-peeled garlic.
- 4 tbsp sugar
- 2 tsp pickling salt
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1 3/4 cup cider vinegar
Instructions
Salsa
- In a 6 qt Instant Pot, add all ingredients. Dump the drained tomatoes first. If 2/3 or more of the Instant Pot is filled after dumping in your drained tomatoes, use a 1-cup measuring cup to scoop out excess tomato juice until the Instant Pot is 1/2 filled. Then add the remainder of the ingredients and give it a quick stir with a wooden spoon.
- Set to High Pressure, 5 minutes.
- Naturally release pressure for 10 minutes. Do not quick release remaining pressure otherwise your salsa will come spurting out through the steam valve. To speed up natural pressure release, place cold wet dish clothes on the metal parts of the lid. You may have to re-wet them a couple of times as the heat transfers and the water evaporates.
- Remove the lid. Turn on the Instant Pot to saute and bring to boil. Once it's boiling, stir occasionally to reduce the fluids until the salsa is somewhat thickened.
Canning the Salsa
- Clean your jars and lids.
- Put the jars in your canner on the metal plate. Add enough water to cover them by at least 2.5 cm (1 inch). I use a juice jug to fill the canner sitting on the stove.
- Once the water reaches a simmer -- 82 C or 180 F -- add the snap lids. Heat for five minutes. I use my meat probe to measure the water temperature.
- Once your salsa is done, fill the jars using a plastic ladle, leaving 1.5 cm (half an inch) of space. Remove any air pockets with a plastic or rubber utensil. Do not use metal utensils.
- Wipe rims and threads with a clean, damp cloth removing any food residue.
- Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight.
- Return the filled jars back to the hot water and put on the canner's lid.
- Bring to a rolling boil and process for 20 minutes after the temperature reaches 100 C (212 F). Adjust the processing time if you live at an elevation of 300 metres (1000 feet) or higher.
- Turn off the heat and let the jars sit in the hot water for 5 minutes.
- Remove the jars to a tea towel-lined counter and let cool. Be sure to place leave at least 2.5 cm (1 inch) in between the jars.
- You will hear a popping noise when they seal and a small indent will be in the centre of the lid. If they don't seal, place in the fridge and use within a week.
- Canned salsa should be used within the year.
Notes
Nutrition
