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?

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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:

• Canning Apple Juice Concentrate
• Easy Applesauce Recipe with Canning Tips
• Crockpot Apple Butter for Canning
• Apple Pull-apart Bread
• Dehydrated Cinnamon Apple Rings
• Homemade Apple Cider Vinegar
• Spiced Apple Shrub
• Homemade Apple Fruit Pectin
• Apple Pie Moonshine
• Canning Apple Slices
• Canning Apple Pie Filling

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.

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If the answer is, yes, allow me to help you out! The Sustainable Canning Course will teach you everything you need to know about preserving foods as a sustainable homesteader would. Learn more about this incredible opportunity now.

Utilize this canning course to achieve food freedom.

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 leaving a 1/2-inch headspace, remove air bubbles, add additional apple salsa as needed.
3. Add warmed lids and rings to finger tight.
4. Place jars into a steam canner or hot water bath canner.
5. Process jars based on your altitude, see chart below.
6. Once processed set jars aside to cool. Refrigerate any unsealed jars and use as quickly as possible.

My Book

The Farm Girl’s Guide to Preserving the Harvest is a comprehensive book covering multiple methods for preserving foods in the comfort of your home. Learn how to safely can, dry, ferment, cure, freeze, and store foods fresh as a sustainable homesteader would. The tips, tricks, and recipes within this book will provide you the confidence and knowledge needed to own your food source.

Printable Recipe Card – Apple Salsa Recipe

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Yield: 7 pints

Apple Salsa Canning Recipe

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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 Time 40 minutes

Cook Time 20 minutes

Canning Times 20 minutes

Total Time 1 hour 20 minutes

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

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. Remove and discard the satchel of pickling spice.
5. 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

1. Prepare canner, jars, and lids.
2. Add salsa to hot jars leaving a 1/2-inch headspace, remove air bubbles, add additional apple salsa as needed.
3. Add warmed lids and rings to finger tight.
4. Process jars based on your altitude, see chart in the blog post.
5. 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. 

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

Nutrition Information:

Yield:

7

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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

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