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Disabled Kitchen Recipe: Instant Pot Salsa for Canning

Course Appetizer
Cuisine American
Author Jules Sherred
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Total Time 1 hour 30 minutes
Servings 14 250 ml jars
Calories 92kcal


  • 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



  • 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.


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.
Be sure to use the canning tools because everything is hot!
Because the processing time is over 10 minutes, there is no need to sterilize your jars prior to canning. That said, always clean them first.
If you don't have a canner, you can freeze the salsa.
Calorie count is per 250 ml jar.