Easy Homemade Freezer Salsa (2024)

FAQs

Is it better to freeze homemade salsa or to can it? ›

There is not a better time to make large quantities of tomato sauces or salsas. Canning is often the preferred method to store sauces for use later, but freezing is also an option which many prefer—especially those who have large freezer space.

It's best to freeze your homemade sauce in resealable salsa containers or ziplock bags: separate your sauce into individual portion sizes and freeze the portions separately to make things easier when defrosting.

A: Stews, soups, sauces and salsas may be vacuumed-packaged in a canister or Mason jar in the refrigerator. To freeze these items in a FoodSaver Bag, these foods must be frozen overnight before vacuum sealing.

Wash the tomatoes (no need to dry), place in plastic bags and freeze until ready to use. When ready, remove tomatoes from bags and place in a sink full of hot water. Peel – the skin should slip off easily.

Once the salsa is ready, pour hot salsa into clean hot pint canning jars, leaving ½-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled. Process jars for 40 minutes* in boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner.

Jars with tapered sides or straight sides are freezer safe; shouldered jars are not.

- Use whatever freezer containers you have on hand - glass jars with straight sides, plastic containers, silicone containers, or freezer bags. - leave 1/2 to 1 inch headspace to allow for expansion. - let salsa cool completely to avoid condensation build up.

Homemade salsa will last in the freezer for up to three months as long as you've stored it properly in sealed air-tight containers to prevent freezer burn. It's a good idea to freeze your salsa in usable portions so you can take out only what you need and keep the rest frozen.

Since there aren't any preservatives added, your best bet is going to be to keep it refrigerated. When you prepare salsa in your own kitchen, using fresh ingredients, it can stay fresh for about 3-7 days if properly covered and refrigerated.

You can chop or toss in a cube of frozen cilantro and cook as normal. However, if the recipe calls for the fresh herb—think salsas or garnishes—frozen cilantro won't give you the exact texture or appearance as truly fresh stuff. So if you're making guac, buy a new bunch.

How long does vacuum sealed salsa last? ›

On average, a vacuum-sealed product under freezing conditions can last up to 5-6 months or even 1-2 years, depending on your freezer capacity. On the other hand, refrigerated vacuum-sealed products can last up to 1 to 2 weeks.

You don't have to, but you could

Deciding on keeping tomato skins on or off is really a matter of taste — and how much time you've got on your hands. You don't need to peel them.

Store your homemade freezer salsa in an airtight container or freezer-safe mason jars, leaving space at the top for expansion. It will stay good for up to 3 months in the freezer. If you're storing it in the fridge instead of the freezer, the salsa will remain fresh for about 5-7 days.

When canning salsa to keep on the shelf, it's important to use a tested recipe for safe levels of acid - you can't just add whatever you want. BUT, with freezer salsa you can add whatever you want. So go ahead, add corn, beans, peppers, onions and whatever else you'd like!

Tomatoes may be frozen raw or cooked, whole, sliced, chopped, or puréed. Tomatoes do not need to be blanched before freezing. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they're thawed.

Yes you can freeze the peppers and use them in canned salsa. I just did a batch yesterday with some jalapeno peppers I froze along with some bell pepper and it looks and tastes great.

It's so easy to make and freeze fresh, homemade tomato sauce. If your garden is brimming with juicy, ripe tomatoes—or if your local farm stand is—this is a great way to preserve a bit of summer all winter long. Plus, I think it tastes better than opening up a can or jar.

How long can I keep home-canned salsa? Angela Fraser of North Carolina State recommends a year, to a year and a half, for home canned salsa: If canned and stored properly, its shelf life is about 12 to 18 months. Salsa older than this is safe to eat if the jar is in good condition and the seal is intact.

Salsa safe canning tips

Choose only high-quality, disease-free, firm produce for canning. Canning is NOT a way to use overripe or damaged tomatoes, or tomatoes from dead or frost-killed vines because these may cause the home-canned product to spoil and be unsafe to eat. Salsa needs added acid to ensure product safety.