Turn your windfall of tomatoes into salsa! We'll teach you everything about canning salsa, plus share our family favorite zesty salsa recipe for canning.

A recipe for canned salsa verde, made from charred tomatillos, peppers, onions, and cilantro. Making this green salsa will be one of the best things you did all summer!

Straight from the kitchen of my Italian grandmother, who grew up making sauce and jarring it up with her mom for years.

This tangy green salsa gets bright flavors from tomatillos and roasted Hatch chiles for a smooth dipping sauce that is also excellent in baked dishes. This canning recipe provides ample stores to enjoy the flavor year round.

Our friend and guest blogger Chez LaRae worked up this family favorite Enchilada Sauce canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts. For many, enchiladas are a family favorite. Make them extra special by canning your own enchilada sauce. Summer tomatoes are perfect for a delicious sauce you can pull from your pantry throughout the year. After your jars cool, affix pretty Custom Apothecary Tomato Canning Labels by CanningCrafts. Shop for matching canning labels in the Apothecary Canning Label Collection. Enchilada Sauce Canning Recipe Recipe modified from America's Test Kitchen's 'Foolproof Preserving' PRINT THE RECIPE CARD Preservation method: Waterbath canning Difficulty level: Easy Yield: Makes about 6 one-pint jars You will need clean pint jars and closures, a boiling-water canner, rack, jar lifter, canning funnel, and wooden skewer 5 dried New Mexico chiles, stemmed and cut into large pieces, seeds reserved (You may omit the pepper seeds if desired. The spiciness level will go down significantly without adding the seeds to the sauce). 2 1/2 tbsp chili powder 2 tsp ground cumin powder 1/2 cup water 1 white onion, roughly chopped 5 garlic cloves, minced 1 tbsp salt 2 tsp sugar 5 pounds plum tomatoes, coarsely chopped 6 tbsp apple cider vinegar (1 tbsp per jar)* *NOTE: The vinegar is NOT added to the pot of ingredients in the recipe. It is added to each individual pint jar before filling with the sauce. Adding vinegar to each jar will ensure proper and safe acidification for this water bath recipe. PRINT THE RECIPE CARD Place rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. Place lids in a small saucepan, cover with water, and bring to a simmer over medium heat. Do not boil. Keep lids hot until ready to use. Heat a large Dutch oven over medium heat. When hot, toast the New Mexico chiles, reserved seeds, chili powder, and cumin. Stir frequently to avoid burning, about 30 seconds. Stir in water, onion, garlic, and salt. Cook until onions are softened, about 10 minutes. Stir in sugar and tomatoes. Bring to a simmer. Cook, stirring often for about 25 minutes. Working in batches, carefully process hot tomato mixture in a blender until smooth. Return sauce to the pot and bring to a boil, then remove from heat. Taste, adjust salt and spices if necessary. Remove jars from canner and place on dish towel. Add 1 tbsp of vinegar to each hot jar. Ladle sauce into jars, leaving 1/2” headspace. Slide a skewer in the jars to remove any air bubbles. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight. Place jars onto rack in canner. Water must cover jars by 1 to 2 inches. Cover, bring water to a boil. Once boiling, process the jars for 40 minutes. Turn off heat after 40 minutes and let jars sit in canner for an additional 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. If lid springs back, lid is not sealed and refrigeration is necessary. Let prepared jars stand at room temperature 24 hours. Wipe down jars, affix CanningCrafts’ labels to jars, and date. Store unopened sauce in a cool, dry place for up to 1 year. PRINT THE RECIPE CARD Shop our Apothecary Canning Label Collection Decorate your home canned goods with our rustic Apothecary Canning Label Collection. These custom kraft labels are available for a variety of fruit and vegetables. Customize with a food name, short saying, ingredients, date, or weight. These old-fashioned labels are perfect for farmer’s market sales, pantry storage, and can also be used for bath & body products like sugar scrubs and candles. Shop for Tomato Canning Labels Get more Tomato Canning Recipes on our blog! If you're looking for more tomato growing tips and recipes, follow our Pinterest Tomato Board. Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.

Canning pears is a simple way to preserve pears for year-round use. It's perfectly fine to can them with or without sugar, and in halves or slices based on your needs. There's a famous quote

These different recipes for canning beans that we’ve gathered are all you need to can your own pantry full of beans.

Canning Recipe for Pickled Red Onions {No Funky Spices}. Just salt, sugar and vinegar baby! Plain and simple. Just the way I like them.

I prefer to eat my asparagus fresh in the spring, but it’s always nice to have some available for other times of the year. So let's start canning asparagus!

Pressure canning mushrooms creates a clean tasting product. A recipe card for how to can mushrooms is included, making it easy for you to reference later.

Easy & flavorful salsa verde recipe using roasted tomatillo or green tomatoes that you can preserve by either canning or freezing to enjoy all year.

It's tomato season around here! The garden is producing which has me busy and not running about looking at wild plants. While this is not a wild edible recipe, it is a recipe that can be served with wild edibles in the future. It's also fantastic so I thought I would share! I like a little spice so that is what this Enchilada Sauce has. If you go to Taco Bell and order the hot sauce for your burrito and not the mild sauce you will have about the equivalent spiciness. There is some tingle in the mouth but not an all out burn. Enchilada Sauce Ingredients: 1/2 bushel of tomatoes (about 25 lbs., it's the size of a case of paper) 2 heads of garlic 2 large onions 1 cup vinegar 1/2 cup sugar 3 T ground chipotle chili pepper 3 T chili powder (less for milder taste) 2 T cumin 2 T oregano 2 T salt 1 T cinnamon 1/2 teaspoon ground cloves Directions: Wash and roughly cut up tomatoes and onions and place in four large baking pans (should fill up both racks in your oven). Break up heads of garlic and add cloves to pan. You do not need to take the skin off of the cloves. Bake at 350 degrees for 1 1/2 hours or until the tomatoes are all shriveled up and are floating in their own juices (will be clear). Here is the important part and will keep you from having to wait all day while your sauce thickens! DRAIN your tomatoes in a colander. You can either run your tomatoes through a food mill to extract the sauce and remove the skins and seeds or you can use the method I have which is actually very quick. Take your tomatoes and blend in a blender. You will have to do this in sections. Pour sauce into a fine mesh strainer over a deep pot, agitate mixture (I also tap strainer on the top of the pot beneath) until the sauce falls below and the skins and seeds are left in the strainer. This really works. What you have left is a thick sauce ready for any final ingredients, and additional simmering to thicken further if you prefer. Leftover tomato skin and seeds. You can dehydrate this and grind to use as a thickener for soups and sauces or just add to compost! Add remaining ingredients and bring to a boil. Simmer 10 minutes or longer if you prefer an even thicker sauce. Prepare your jars. You will need approximately a dozen pint jars (varies depending on type of tomato, etc.). Ladle hot liquid into jars, wipe edges with a damp paper towel and seal with lid and ring. Water bath for 30 minutes.

Canning stewed tomatoes gives you a versatile ingredient. I use this stewed tomatoes recipe as a base for stews. I use it in my chili. I will pour it over a roast in a Crockpot.

pecan pie filling

"Canning Homemade Chili with Meat" is easier than you think and makes for fast, nutritious meals all year round!

Canning plums is a great way to preserve plums to savor summer all year long. Plums can be canned whole or in halves, plain or sweetened, with or without spices, with or without the pits, and by raw packing or hot packing. Learn how to can plums with this step by step guide.

I can't think of a better way to use fresh tomatoes (except fresh salsa) than using them in this recipe. Tomato relish with a nice kick. I made this one a while back when I had so many tomatoes I had to find another way to use them. Carol sent me the link and boy am I glad she did. The recipe is from Cathy Shambley @ Showfood Chef. She adapted the recipe from the Minimalist. We used it as a spread and on cream cheese. I took some to work and the girls used it as a dip for corn chips. It's so good and you can make it hotter by changing out the chiles. Enjoy!!!! Cowboy Tomato Jam ShowFood Chef 1 lb. Garden fresh tomatoes (peeled, cored and chopped) 12 oz. sugar 1 lime -use both juice and zest 1 Tbls. fresh grated ginger 1 whole finely chopped Jalapeno-use 2 if you want it hot 1 tsp each: cumin, black pepper and cinnamon 1 tsp. salt Start by sterilizing your jars, I used pint jars and got 2 jars. Let jars dry and ladle hot water in a small bowl over the bands and lids. Put a lid on the canner to keep the water hot (on med/low). In a large deep saucepan add all ingredients together into pan on med heat until sugar completely dissolves, stirring almost constantly. Continue to stir and bring to a boil until the temperature reaches 220°F. It's ready when it coats the back of a wooden spoon and leaves a trace when you drag your finger through it. Ladle hot jam into sterilized jars leaving 1/2" headspace. and seal with lids. Tighten bands finger tight. Place the jars into the water bath and process for 10 minutes. Be careful when removing the jars, they get super hot. Place on the counter on a dishtowel or cutting board and let sit until cool. You should hear the popping sounds of the lids when they seal. after they cool, test the lid by pressing down gently if it gives, then it's not sealed properly. Store in the refrigerator and use withing a week. Store the sealed jars in a cool dry place. You don't have to can it, but it's always nice to have canned goods in your pantry to use later! Featured 9/30/15 on Miz Helen's Cottage Featured 10/2/15 on Olives -n- Okra

Delicious and health homemade ketchup made from fresh tomatoes

Make up a big batch of this zesty, spicy zucchini salsa to use the glut of zucchinis overflowing your garden, and you can enjoy the harvest bounty all winter long. A combination of food processor and hand chopping gives it just the right texture. It's zesty & spicy, great for dipping with tortilla chips, or using in any recipe calling for salsa.

Canning diced green chiles means one more item crossed off the grocery list and added to the local, homemade (and maybe even homegrown) list.

Bread and Butter Pickles, sweet and tangy and crunchy, my favorite pickle canning recipe to capture summer in a jar. These are the best!

If you have never canned before, you might want to start by canning something easy, like fresh peaches!

It's tomato season around here! The garden is producing which has me busy and not running about looking at wild plants. While this is not a wild edible recipe, it is a recipe that can be served with wild edibles in the future. It's also fantastic so I thought I would share! I like a little spice so that is what this Enchilada Sauce has. If you go to Taco Bell and order the hot sauce for your burrito and not the mild sauce you will have about the equivalent spiciness. There is some tingle in the mouth but not an all out burn. Enchilada Sauce Ingredients: 1/2 bushel of tomatoes (about 25 lbs., it's the size of a case of paper) 2 heads of garlic 2 large onions 1 cup vinegar 1/2 cup sugar 3 T ground chipotle chili pepper 3 T chili powder (less for milder taste) 2 T cumin 2 T oregano 2 T salt 1 T cinnamon 1/2 teaspoon ground cloves Directions: Wash and roughly cut up tomatoes and onions and place in four large baking pans (should fill up both racks in your oven). Break up heads of garlic and add cloves to pan. You do not need to take the skin off of the cloves. Bake at 350 degrees for 1 1/2 hours or until the tomatoes are all shriveled up and are floating in their own juices (will be clear). Here is the important part and will keep you from having to wait all day while your sauce thickens! DRAIN your tomatoes in a colander. You can either run your tomatoes through a food mill to extract the sauce and remove the skins and seeds or you can use the method I have which is actually very quick. Take your tomatoes and blend in a blender. You will have to do this in sections. Pour sauce into a fine mesh strainer over a deep pot, agitate mixture (I also tap strainer on the top of the pot beneath) until the sauce falls below and the skins and seeds are left in the strainer. This really works. What you have left is a thick sauce ready for any final ingredients, and additional simmering to thicken further if you prefer. Leftover tomato skin and seeds. You can dehydrate this and grind to use as a thickener for soups and sauces or just add to compost! Add remaining ingredients and bring to a boil. Simmer 10 minutes or longer if you prefer an even thicker sauce. Prepare your jars. You will need approximately a dozen pint jars (varies depending on type of tomato, etc.). Ladle hot liquid into jars, wipe edges with a damp paper towel and seal with lid and ring. Water bath for 30 minutes.

I'm sharing how I got my Laura Ingall's Wilder on this weekend. I made some homemade chunky garden spaghetti sauce.

How to prepared and can your own dry beans

Move over boring ole' traditional salsa, there is a new flavor in town. LOL. I think sometime back I showed you how to make this fresh mango salsa recipe and this fermented pineapple salsa recipe, right? If you have already tried those and loved them, there is absolutely no reason why you shouldn't try this

These canning recipes are the perfect way to make use of leftover fruits and vegetables from your garden.

My delicious squash relish is the perfect addition to all those fabulous summer vegetables. It is also the easiest canning recipe - even for a newbie.

A delicious treat to can in the summertime and give the gift of your harvest away in pint-size jars for the holidays! YIELDS about 26 pints of salsa.There's lots of debate regarding whether you need to pressure can or just use water bath for canning salsa. Because this recipe has vinegar and canning salt, it adds enough preservative and brings up the acidity level to the point where pressure processing is not necessary. My recommendation for any canning is that you need to research yourself what is best for each recipe and the ingredients involved though! Please refer your safe or not safe questions to the National Center for Home Food Preservation.

Preserving corn by canning is a great way to have shelf stable corn all year long.

These Candied Jalapenos, otherwise known as Cowboy Candy, are such a great treat any time of the year! Candied jalepeños are a great way to use up all of those jalapeños from your garden next summer!

Hello! I’d like to share my salsa recipe today. Now this isn’t just any salsa recipe, but the one that always gets recipe requests from my canning friends. I always like to make an extr…