Photo contains two images. One of a jar with green filling and a second picture of green tomatoes on a tomato vine. Text reads "canning salsa verde using green tomatoes."

Canning Salsa Verde Using Green Tomatoes

This salsa verde makes a great enchilada sauce, salsa, or garnish! It’s also great for this time of year when many folks are seeing their first frost. If you still have unripened tomatoes on the vine, tomatillos can be safely swapped with green tomatoes in this canning recipe.

Source: Swapping Tomatillos and Green Tomatoes

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What Do I Need to Can Salsa Verde?

To make this salsa verde you need pint-size or smaller jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

For the peppers, I recommend using your best judgment when it comes to spice! If you prefer spicy salsa, you can use jalapenos, Thai green chilis, or serrano peppers. If you prefer less spicy, you can use a combination of the peppers mentioned before with some green bell peppers mixed in. Just make sure the amount of green peppers stays at 2 cups!

I recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker! A steam canner requires less water and takes less time to heat up, and the Ball freshTECH Canner can easily hold 12-14 half-pint jars!

Recipe Video

Recipe

Recipe adapted from the Ball Complete Book of Home Preserving.

Ingredients

Instructions

  1. Add all ingredients to a large stockpot.
  2. Bring to a boil.
  3. Reduce heat and simmer for 10 minutes.
  4. Remove from heat and store in refrigerator or continue with canning instructions.

    5. Canning Instructions

  5. Fill clean, warm jars with salsa verde, making sure to leave 1/2-inch headspace.
  6. Clean jar rim off to ensure no salsa verde is on it.
  7. Put a clean lid on and screw on band until fingertip tight.
  8. Put in water bath canner.
  9. Fill remaining jars until salsa verde is gone.
  10. Process in a water bath or steam canner for 15 minutes, adjusting for altitude.
  11. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  12. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  13. Wash jars and store without bands on.