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Pico de gallo Canning Recipe

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Do you love making pico de gallo and eating it all summer long? Well, did you know that you can can your pico de gallo so you can enjoy it all winter long too? It's really easy to do, and in this blog post I'm going to share with you my recipe for pico de gallo canning. Stay tuned, because at the end of this post I'm also going to give you a few tips on how to store your canned pico de gallo. Enjoy!

Fresh pico de gallo canning recipe

Can You Can Pico De Gallo?

Pico de gallo, also known as salsa fresca, is a fresh salsa made with chopped tomatoes, onions, cilantro, and jalapeños. It's a staple of Mexican cuisine and can be enjoyed as a dip, condiment, or even a main dish. While you can certainly find pico de gallo in the grocery store, it's easy to make at home with just a few fresh ingredients. All of our favorite salsas are homemade, so it's great to find a salsa recipe that you love, and have it on hand ready to go. Canning salsas and Pico is a great way to have it ready without any prep time! And, homemade pico de gallo tastes so much better than the store-bought variety!

Fresh pico de gallo will have a brighter flavor than salsa that is made with canned or cooked ingredients.

Can You Freeze Pico De Gallo

While fresh pico de gallo is always best, you can also freeze it to enjoy later. As long as you follow a few simple tips, frozen pico de gallo can be just as good as the fresh version. One thing to note about freezing vegetables is that it can change the texture and moisture if they are frozen for a long time, or thawed unevenly. For frozen, it should retain as much flavor as the original recipe, but if you're sensitive to textures it would be better to can for long term storage.

When freezing pico de gallo, it's important to use fresh ingredients that haven't been previously frozen. Since tomatoes are the main ingredient in pico de gallo, make sure to use fresh, ripe tomatoes that haven't been frozen before. Once your ingredients are chopped and mixed together, transfer the salsa to a freezer-safe container. Be sure to leave some headspace (a gap) at the top of the container. The pico de gallo will need room to expand as it freezes. Finally, label and date the container before storing it in the freezer for up to 3 months. When you're ready to enjoy your frozen pico de gallo, thaw it overnight in the fridge before enjoying.

Do not thaw in the microwave or on the counter, since uneven thawing may cause mushy pico or salsa ingredients.

Pico De Gallo Recipe

This easy homemade pico de gallo recipe for canning pic de gallo will ensure that you have fresh, delicious salsa all year round!

To start, you will need:

  • Medium onion, white or yellow
  • red onion
  • fresh tomatoes
  • jalapeno pepper
  • fresh cilantro
  • splash of lime juice (optional)

While it is typically made with plum tomatoes, you can substitute other types of tomatoes, such as cherry or Roma. Do not use grape tomatoes, as your salsa will end up with a larger amount of tomato skins and less of the juicy tomatoes themselves. Likewise, you can use any type of chile pepper that you like, from jalapeños to habaneros. For a mild salsa, make sure to avoid adding the pepper seeds to your recipe. You can cut your peppers on a cutting board, and then remove the inside spines (white membrane) and seeds then. For a hot salsa, be sure to add all pepper seeds.

Heat with jalapenos does vary a lot. If this is the first time you' have mixed up a pico de gallo or salsa, you can start with the recommended amount of fresh jalapeños. Add more to taste. We like mixing these with other hot peppers, such as serrano or Anaheim peppers. If you have a garden or have a farmer’s market nearby, the best thing is just to use whatever you have on hand! The fresh flavors will make the perfect salsa.

Finely chop the onion, jalapeno peppers and tomatoes and mix together in a bowl. Add the cilantro and mix together until everything is evenly distributed. You can also just throw everything into your food processor if you have one. Scroll down to the bottom of this post for the full recipe. It's a very simple recipe, so you may have it memorized after just making it once!

Pint Canning jars

Canning Pico:

Once everything is chopped and mixed together, it's time to start canning! Be sure to sterilize your jars and lids before starting. Then, then ladle the salsa into the jars, leaving about ½ an inch of headspace at the top. Use a canning funnel to ensure none of that delicious Pico goes to waste, and at the same time keep your cans as clean as possible.

pico de gallo canning recipe

Wipe the rims of the jars clean with a damp cloth, then screw on the lids. You will process in a boiling water bath for 15 minutes. Once processed, remove from the water bath and allow to cool completely before storing. If you haven't canned before, the water bath method in a large stockpot is the best way to get started. Water bath canning is fairly simple. If you can boil anything on the stove and are able to transfer the jars onto the counter, you can do it! Research hot water bath canning online, and check out Ball Canning for basic instructions.

The only thing to remember about hot pack canning is that the time it takes to boil your jars depends on your elevation from sea level. So, you can look online at your elevation. Adjust the time the jars spend in the water bath canner accordingly. In general, higher elevation means the cans will need to process or boil longer.

This recipe makes about 4 quarts of salsa, so if you don't think you'll use that much, feel free to halve the recipe. Enjoy your homemade pic de gallo all year long! Invite everyone over for taco night and serve it on tacos, taco salad, nachos, carne asada, or just as a side with homemade tortilla chips.

You may also like our black bean salsa and restaurant style salsa recipes. If you love this Pico de gallo Canning Recipe please give us a star rating. Be sure to check out our Fresh tomato salsa recipe to add to your collection!

Disclaimer:

Disclosure: This content has not been evaluated by the Food and Drug Administration. Any product {or products} mentioned is not intended to diagnose, treat, cure, or prevent any disease. Please note I am not a healthcare professional and this post is for sharing information or our own experiences only. Please seek health advice from a qualified professional, rather than online.

Here Are a Few of Our Favorite Canning Items:

Yield: 6 pint jars

Pico de Gallo Canning Recipe

Fresh pico de gallo canning recipe

See this easy canning recipe you can make for fresh Pico de Gallo! This delicious Mexican relish is perfect for any dish, and it's ready with just a few basic canning steps!

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 1 hour 45 minutes
Total Time 2 hours 20 minutes

Ingredients

  • 7-8 plum (Roma) tomatoes
  • 1 small white or yellow onion
  • 1 red onion
  • 1-2 sweet red and yellow peppers
  • 2 green peppers, diced
  • 4 large cloves garlic
  • 2 large jalapeños (for added heat, use Serrano, or Habanero in place of one pepper).
  • Juice of 2 limes
  • 1 Tablespoon lemon juice
  • 1/4 cup chopped cilantro
  • 1/4 cup Kosher Salt
  • 1 Teaspoon Black Pepper
  • 1/2 cup apple cider vinegar
  • 2 cups cooking liquid (see note)
  • 1 cup sugar

Instructions

Dice peppers, onions, tomatoes, cilantro, and finely chop garlic on a large cutting board. Discard any tomato ends or tough pieces of peppers. Add to a large (non-metal) mixing bowl.

Dice garlic and add to bowl.

Sprinkle salt, pepper, and lime juice over the mixture. Gently blend, cover, and refrigerate overnight.

The following day, drain the vegetables, reserving two cups of the liquid. Rinse vegetables in a colander and set aside. At this time, prepare/heat up jars and bring your stock pot of water to a boil for your canning process. Heat up jar lids in a small sauce pan.

In a separate small pot, blend the vegetable liquid, vinegar, sugar, and bring to a boil. Stir and boil gently until sugar is dissolved.

Stir in vegetables but do not boil vegetables- instead, reduce heat and keep mixture hot. The vegetable mixture must be hot in order to go into hot jars. However, if you boil the Pico de Gallo mixture, it will quickly cook down and become a salsa. Leave uncovered at lowest heat on the stove until jars are ready.

Once jars are hot, Carefully remove with tongs and empty out any water inside. On the counter, place a towel down and line cans up. Use a canning funnel to fill each small jar with vegetable mixture. Leave head space at top and wipe jars clean prior to placing lids on top. Immediately return them to the water bath canning (stockpot). Each jar should also have a small amount of liquid at the bottom of the can.

Process jars according to canning directions for your elevation, about 15 minutes at sea level for pint jars. Remove to the dry kitchen towel on the counter and let them remained undisturbed until cool. Label and enjoy!

Notes

Disclaimer: Please see official canning recommendations and instructions from a reputable source such as Ball Canning, for food safety reasons.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 197Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2549mgCarbohydrates: 50gFiber: 2gSugar: 41gProtein: 1g

Did you make this recipe?

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If you make this recipe, please leave a comment with your star rating below. I would like to know how it turned out for you and what changes can be made in future batches!

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8 Comments

  1. I just finished this recipe and I am definitely saving it! This has so many flavors! I used a couple of green bell peppers, and mostly Anaheim’s for the sweet peppers and jalapeños and 1 ghost pepper for the heat. My husbands face after his first bite was priceless. Thank you so much for this!

  2. I made this recipe. Written recipe is not the easiest to follow. What is the vegetable liquid? and when do I add it? I made it. Mine is better. Sorry. I added more cilantro, and cumin to mine. Some chili powder, Plenty of lime.

    1. Hi Ron, I looked over this recipe several times and I can’t find where it mentions “vegetable liquid” so I’m not sure what you are asking. Your take on the recipe sounds pretty good! 🙂

    2. Vegetable liquid is the liquid left behind after you let the pico sit over night. Strain the pico and save the liquid. Then proceed with the rest of the recipe with adding the extra ingredients

  3. Ron Doty is probably referring to the cooking liquid that is saved which basically would be vegeatable liquid. Not sure why a person would want lots of liquid in their pico de gallo though.

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