Can-It-Forward and Win! How To Can Your Own Salsa and Giveaway! #canitforward

Today is a day to celebrate the joys of fresh preserving where canners, gardeners and food enthusiasts alike can share the simplicity of home canning with delicious recipes made from ingredients at the peak of freshness!  For me, this was canning my Summer Salsa with the fresh veggies from my garden!  Join in the fun on Facebook today for live videos and giveaways every hour from Ball!!  Keep reading to find out what I’m giving away too!

can it forward

When D.J. and I first planted our garden this summer, we were talking about all of the canning possibilities that would come at the end of the season.  Our harvest has already been very plentiful this year, and has inspired me to make some delicious, fresh summer salsa!  As I was planning my canning adventures, I was lucky enough to be contacted by Ball and they asked me if I wanted to participate in Can-It-Forward Day!  Of corse, I immediately jumped on the opportunity, and started planning what exactly what I was going to can – even though I new in the back if my mind it was going to be a salsa!

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I received a package 4 BLUE mason jars from Balls new 2016 collection as well as a new book; The All New Ball Book of Canning and Preserving, filled with recipes and how-to’s for both the beginner and experienced canner.  Flipping through the book, reading the recipes and the easy-to-follow instructions probably took longer than the actual canning process its self!  There are just so, so many recipes – canning recipes and recipes to use your canned good with that will tempt you to spend a whole weekend in your kitchen canning for the year!  Since I kind of already decided on salsa, I needed to choose exactly what salsa I wanted to make.  There was a peach salsa, a salsa verde and even a pineapple habanero salsa – and all of them came with delicious recipes that you can use the canned salsa in – like huevos rancheros or enchiladas!

Take the pledge to Can-It Forward with me and get a $5 coupon for!  Save a few bucks on your canning supplies, and get started canning all of those yummy summer veggies!


After finally figuring out what I wanted to make, I decided to use the Salsa Ranchera recipe, and add my own little twist to the recipe making it Mama’s Kick Ass Salsa (ask me about how I got the name)!  As I was getting set up for canning, I carefully followed the instructions laid out in the All New Ball Book of Canning and Preserving.  The instructions were very easy to follow, and also included pictures for extra guidance.  The book lets you know about the choosing the right jar for the job, altitude adjustments (we had to process an extra 10 minutes because of our elevation), the 101 about canning different things – like jams, jellies and pickles.

I bought this canning kit from
I bought this canning kit from

Interested in canning?  Take the pledge to Can-It-Forward and comment below with what you want to can this summer and be entered to win:

·        The All New Ball Book of Canning and Preserving: From the makers of the iconic Ball® jars and Ball® canning products comes the first truly comprehensive canning guide created for today’s home cooks. This modern handbook boasts more than 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more. (Retail value: $22.95)

·        Case of Collection Elite Wide Mouth Pint Jars: For the first time, the Ball® brand has introduced a line of never-before released blue colored jars. If you’d like another size or glass color, let us know and we’d be happy to swap out! (Retail value: $8.99/case)

·        One $5 off coupon to be used on

How-To Can Your Own Salsa – Mama’s Kick Ass Salsa Recipe

Adapted from Ball’s Salsa Ranchera Recipe

4, 1 pt (500 ml) jars with new lids and bands
jar funnel
jar rack and a stock pot large enough to hold jars and rack with enough room for 1″ of water above the jars
jar lifter
bubble remover
measuring tool for head space

3 lbs roma tomatoes, seeds removed, roughly chopped
3/4 lb jalapeños or green chiles, roughly chopped
6 large cloves garlic, smashed
3 large sweet yellow onions, roughly chopped
1 tbsp salt
1/2 tbsp each; chili powder, cumin
2 tsp paprika
2 bunches fresh cilantro, roughly chopped
1/3 cup fresh lime juice – about 4 limes


Fill a large stockpot about halfway with water.  Place jars on rack in water to warm.  Bring water to an almost simmer over medium heat.  Keeping the jars warm until ready to use is important as it will prevent jar breakage due to an abrupt change in temperature.

Wash lids in warm soapy water and set aside.  Leave bands at room temperature of easy handling.

In a blender, combine all ingredients and blend until smooth – about 45 seconds – 1 minute.

Transfer salsa to a large pot, and bring to a boil.  Reduce heat and simmer for two minutes.  Remove from heat.


Remove hot jars from water using jar lifter.

Using a jar funnel, ladle hot salsa into jars leaving a 1/2″ (1 cm) head space.


Remove bubbles using a bubble remover between the jar and the food to release trapped air and ensure proper headspace during processing.  Repeat around jar two or three times.


Clean the rim and the threads using a clean, damp paper towel to remove any food residue.

Place lid on jar allowing the sealing compound to come in contact with the jar rim.  Apply band and adjust until it’s just finger tight.

Using a jar lifter, place filled jars in water until all jars are used or stockpot/rack is full.  Make sure that water covers the jars by 1″ to 2″.

Place lid on pot and bring to a rapid boil.

Set time for 20 minutes, adjusting for altitude, and maintain a rabid boil through out entire process.

When time is up, turn off head and remove lid.  Let cool for 5 minutes before removing jars.

Carefully remove jars from canner with jar lifter and set upright on a towel to prevent jar breakage.

Leave jars undisturbed for 12-24 hours.  Bands should not be retightened.

Check lids for seals after stand time.  Lids should not pop up and down when center is pressed.  Remove bands and try to lift lids off gently with your finger tips.  If the lid cannot be lifted off, you have a good seal.

Remove band and wash jars and lids using a clean, damp cloth to remove residue that may have siphoned from the jar during precessing.

Add labels with date, and store in a cool, dry, dark place for up to 1 year!


There are a lot of steps in the canning process, but it’s mostly waiting, and the steps are very easy.  This salsa makes it easy to bring something when invited to a friends house, it also makes a great gift.  I get asked to make this salsa every time we visit friends, and now that I have canned it, I don’t need to worry about making salsa right before we leave.  I already have it done so all I have to do is grab and go!

Click the link below to download a free printable version of How To Can Your Own Salsa.

How To Can Salsa

*All opinions are my own and have not been influenced by Ball or in any way.


  1. I want to can pickles this summer.

  2. I’d like to can some tomatoes to use in the winter months for spaghetti and pizza sauce.

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