Apple Salsa Recipe with Canning Tips

An apple salsa recipe celebrates fall and all things fallish. However, canning apple salsa celebrates the harvest throughout the year. An apple salsa canning recipe, does it get any better than this?

A Farm Girl in the Making is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program which is linked to Amazon.com and other affiliated sites. This allows for us to make a small amount of money on goods you purchase at no extra charge to you. For that, we thank you!

With the announcement that fall has arrives comes apples, winter squash, and all things pumpkin. As much as I love all things pumpkin, apples are just as fallish and definitely deserve recognition.

All Things Apple

A plethora of recipes are available when it comes to preserving apples, and no pantry is complete without the following items:

The preserving recipes listed here are ideal, however, they are the tip of the iceberg when it comes to preserving apples!

Now, all the recipes mentioned above are absolutely delicious. However, nothing is quite as delicious, or unique, as making apple salsa. People love a good peach salsa canning recipe, but an apple salsa recipe takes the cake! And you should make it. Then come back and tell me how amazing it is. You’re very welcome, by the way.

Apple Varieties

There are many apple varieties available, though some are better to use when canning apple salsa.

  • Braeburn
  • Fuji
  • Granny Smith
  • Gravenstein
  • Honey Crisp
  • Jonathan
  • Jonagold
  • Pink Lady
  • Pippin
  • Tompkins King

The apples listed are of a crisp variety and ideal for canning purposes.

canning apple salsa

Apple Salsa Canning Recipe – Ingredients

Work with this recipe, there is room for decision making when it comes to the ingredients. For example, fresh tomatoes can be substituted for 6 cups of home canned tomatoes. Also, the sugar can be substituted for honey.

  • Roma tomatoes, 3 pounds blanched and peeled making sure to reserve peels, roughly 6 cups OR 3 quarts home canned whole tomatoes
  • Onion, 2 1/2 cups yellow or red, chopped
  • Red or Green Peppers, 2 cups seeded and chopped
  • Jalapenos, 2 peppers, finely chopped
  • Apples, 5 large peeled, cored, and chopped – roughly 6 cups
  • Organic Granulated Sugar, 1/2 cup
  • Brown Sugar, 1/2 cup
  • Apple Cider vinegar (5% acidity), 2 1/4 cup
  • Fine Sea Salt, 1 1/2 tsp
  • Pickling Spices, 1 1/2 tsp
  • Ground Cinnamon, 3 tsp

Apple Salsa Canning Recipe – Equipment

  • Large non-reactive stockpot, stainless steel or enamel Dutch oven
  • 7 pint-size Mason jars
  • Jar Funnel
  • Air Bubble Remover
  • Steam Canner or Hot Water Bath Canner
  • Cheese Cloth
  • Cotton Cooking Twine

Apple Salsa Canning Recipe – Instructions

  1. Place pickling spices into the center of the pre-cut cheese cloth. Create a little satchel by tying the cloth together with the cotton cooking twine.
  2. Add all ingredients to a large non-reactive pot.
  3. Bring mixture to a boil and allow to boil for 10 minutes. Reduce heat to simmer and cook until the apples are soft, roughly 1 to 2 hours.
  4. Using a potato musher, mash the salsa until the apples break apart. An immersion blender may also be used to reach the desired consistency.

Canning Apple Salsa

  1. Prepare canner, jars, and lids.
  2. Add salsa to hot jars, remove air bubbles, add warmed lids and rings to finger tight.
  3. Place jars into a steam canner or hot water bath canner.
  4. Process jars based on your altitude, see chart below.
  5. Once processed set jars aside to cool. Refrigerate any unsealed jars and use as quickly as possible.
Type of PackJar SizeProcessing Time
HotPint0 – 1,000 ft1,001 – 6,000 ftabove 6,000 ft
15 mins20 mins25 mins
RECOMMENDED PROCESSING TIME FOR APPLE SALSA RECIPE

My Book

For additional tip, trick, and recipes on how to preserve foods grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest. Whether you are a novice or seasoned home food preserver my book has something for everyone. Learn how to can, ferment, dry, cure, freeze, and store raw the harvest as a sustainable homesteader would.

Copies of The Farm Girl's Guide to Preserving the Harvest can be purchased online at the following sites, Amazon, Barnes and Noble, Target, Walmart, Books a Million, and on my website

Printable Recipe Card – Apple Salsa Recipe

To make things easier, enjoy this printable recipe card for your convenience!
Print Recipe
0 from 0 votes

Apple Salsa Canning Recipe

An apple salsa recipe celebrates fall and all things fallish. However, canning apple salsa celebrates the harvest throughout the year. An apple salsa canning recipe, does it get any better than this?
Prep Time40 mins
Cook Time20 mins
Canning Times20 mins
Course: Canning
Cuisine: American
Keyword: apple salsa canning recipe, apple salsa recipe, canning apple salsa
Servings: 7 pints
Cost: $15

Equipment

  • Large non-reactive stockpot, stainless steel or enamel Dutch oven
  • Jar Funnel
  • Air Bubble Remover
  • Steam Canner or Hot Water Bath Canner
  • Cheese Clothe, small 3 x 3 square
  • Cotton Cooking Twine, 3 inches

Ingredients

  • Roma tomatoes 3 pounds blanched and peeled making sure to reserve peels, roughly 6 cups OR 3 quarts home canned whole tomatoes
  • Onion 2 1/2 cups yellow or red, chopped
  • Red or Green Peppers 2 cups seeded and chopped
  • Jalapenos 2 peppers, finely chopped
  • Apples 5 large peeled, cored, and chopped – roughly 6 cups
  • Organic Granulated Sugar 1/2 cup
  • Brown Sugar 1/2 cup
  • Apple Cider vinegar 5% acidity, 2 1/4 cup
  • Fine Sea Salt 1 1/2 tsp
  • Pickling Spices 1 1/2 tsp
  • Ground Cinnamon 3 tsp

Instructions

  • Place pickling spices into the center of the pre-cut cheese cloth. Create a little satchel by tying the cloth together with the cotton cooking twine.
  • Add all ingredients to a large non-reactive pot
  • Bring mixture to a boil and allow to boil for 10 minutes. Reduce heat to simmer and cook until the apples are soft, roughly 1 to 2 hours.
  • Remove and discard the satchel of pickling spice.
  • Using a potato musher, mash the salsa until the apples break apart. Using a potato musher, mash the salsa until the apples break apart. An immersion blender may also be used, blend until the desired consistency is met.

Canning Apple Salsa

  • Prepare canner, jars, and lids.
  • Add salsa to hot jars, remove air bubbles, add warmed lids and rings to finger tight.
  • Place jars into a steam canner or hot water bath canner.
  • Process jars based on your altitude, see chart below.
  • Once processed set jars aside to cool. Refrigerate any unsealed jars and use as quickly as possible.

Notes

Select the correct processing time based on your altitude, refer to the chart within the article. 

This canning apple salsa recipe is perfect to consume throughout the year. In truth, this is one of the best fruit salsa recipes available!

apple salsa recipe
JOIN OUR MAILING LIST
Enter your email address and click on the Get Instant Access button.
I agree to have my personal information transfered to MailerLite ( more information )
We respect your privacy

Comments

    • Ann Accetta-Scott says

      Much like anything that freezes you risk the apples becoming mushy, but I would suggest making your apple slices smaller in order to not taste the mush in the apples as much. That should help quite a bit. Let me know how it turns out.

  1. Michyle says

    This is THE BEST salsa I have ever made!!! I added 3 TBS of minced garlic and 2 TBS of lime juice. Pie apples seem to work best in my opinion. There is a perfect balance of flavor, hearty texture and heat. My family went through 6 qts in under a week, the first time I made it!!

  2. Amy B says

    Hi There,

    I just used your apple salsa recipe as I was overwhelmed with crab apples. It turned out so well! I used approximately 50 crab apples. It is subtly sweet with a kick! I added a small amount of cilantro as well, so every once and awhile you get a burst of that flavour. Thank you so much for the recipe and I look forward to trying out others on the site!

  3. Emily S says

    Excited to taste this. But first, a couple questions.

    Is it 3lbs of tomatoes before blanching and peeling and seeding? Or do I need to have 3lbs of usable tomato? (I know there’s wiggle room within a recipe, but….)

    And why save the tomato peels?

    • Ann Accetta-Scott says

      Start at three pounds of fresh tomatoes. The peels can be dehydrated and used to make tomato powder, there’s an article on here on my website on how to make it and WHY it’s a must for every pantry.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright © 2020 · Theme by 17th Avenue


COPYRIGHT © 2020 A FARM GIRL IN THE MAKING. ALL RIGHTS RESERVED.