Safety classification
Testing authority: Bernardin
Safety reviewed: 09/21/2026
Processing details
Source & provenance
Relish/Condiment canning recipe published by Bernardin (Canada) (Canada).
Recipe safety classification
Tested Bernardin manufacturer recipe. Follow Bernardin’s exact ingredient proportions, vinegar quantity, preparation, jar size, headspace, and boiling-water process.
Processing details
- Method
- Boiling-water
canning ; hot pack - Jar size and yield
- 6 × 500 ml jars
- Headspace
- 1/2 inch (1 cm)
- Base processing time
- 15 minutes at altitudes up to 1,000 ft (305 m); apply Bernardin’s altitude adjustment above 1,000 ft
Publisher source
Bernardin’s official Spicy Tomato Salsa recipe is the controlling source. The WPRM record below preserves the imported formula and directions.
Preparation timeline
- Prepare the canner, jars, vegetables, and measured ingredients.
- Complete every roasting, chopping, soaking, and cooking step in the recipe card.
- Hot-fill, process for jar size and elevation, wait 5 minutes, and cool upright for 24 hours.
Equipment
- Boiling-water canner with rack
- The documented jar sizes with lids and bands
- Large nonreactive preserving pot
- Jar lifter, funnel, and headspace tool
Visual method guide
- Prepare the vegetables exactly as the card directs.
- Combine them with the complete measured acid and seasoning mixture.
- Cook for the documented time and hot-fill to 1/2 inch (1 cm) headspace.
- Process with jars covered by at least 1 inch of boiling water, adjusting for elevation.
Safety essentials
Do not reduce the vinegar, increase low-acid vegetables, change jar size, or shorten processing. Use the exact ingredient proportions and preparation method in the card.
Maintain 1/2 inch (1 cm) headspace and apply the source’s altitude adjustment above 1,000 feet.
About this recipe
Spicy Tomato Salsa — Bernardin is a source-specific Bernardin salsa formulated for boiling-water
Before you begin
- Read the complete card and official source.
- Confirm the vinegar type and quantity.
- Use only the documented jar sizes.
- Confirm your elevation before processing.
Altitude-adjusted processing
15 minutes at altitudes up to 1,000 ft (305 m). Above 1,000 feet, use Bernardin’s current boiling-water adjustment and never shorten the base process.
Spicy Tomato Salsa — Bernardin
Relish/Condiment canning recipe published by Bernardin (Canada) (Canada).
Ingredients
Ingredients
- 9 dried chili peppers
- Hot water
- 12 cups (3 L) diced cored peeled tomatoes (1⁄2-inch/1 cm dice)
- 3 cups (750 ml) chopped red onions
- 1-1/2 cups (375 ml) tightly packed finely chopped cilantro
- 15 cloves garlic, finely chopped
- 6 jalapeño peppers, seeded and chopped
- 3/4 cup (175 ml) red wine vinegar
- 1 tbsp (15 ml) salt
- 3/4 tsp (4 ml) hot pepper flakes
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
Canning method
- In a heatproof glass or stainless steel bowl, combine dried chilies with hot water to cover. Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes. Drain off half of the water.
- Transfer chilies and remaining water to a blender or a food processor fitted with a metal blade and purée until smooth. Meanwhile, Place 6 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside.
- Keep jars hot until ready to use. Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. In a large stainless steel saucepan, combine chili purée, tomatoes, onions, cilantro, garlic, jalapeño peppers, vinegar, salt and hot pepper flakes.
- Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. Ladle hot salsa into a hot jar to within 1/2 inch (1 cm) of top rim (headspace).
- Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner.
- Repeat for remaining salsa. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes.
- When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals.
- Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes - 15 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes
Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.
Recipe Notes
Source: Bernardin (Canada)
Safety: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Source: Bernardin (Canada). Bernardin category: Salsas; recipe page https://www.bernardin.ca/recipes/en/spicy-tomato-salsa.htm; process method inferred from category (not stated on index). SAFETY: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://www.bernardin.ca/recipes/category/Salsas/default.htm?paging=0&Lang=EN-US Yield as published: Makes about 6 x 500 ml jars.
Private Notes
Tried this recipe?
Share your results how it turned out.Serving and storage
Serve as an appropriate condiment with meals, sandwiches, grilled foods, or appetizers. Store sealed jars in a cool, dark, dry place and refrigerate after opening.
Frequently asked questions
Can I change the vegetable proportions?
No. Preserve Bernardin’s tested balance of low-acid vegetables and vinegar.
Can I use a larger jar?
No. Use only the jar sizes documented in the recipe card.
Can I reduce the vinegar?
No. The documented acid quantity is part of the preservation formula.
Recipe context
This Bernardin salsa is not interchangeable with a fresh, refrigerator, or differently formulated salsa.
Troubleshooting
- Jar did not seal
- Refrigerate promptly or follow current authoritative reprocessing guidance within 24 hours.
- Processing was interrupted
- Restart the full verified process after the canner returns to a boil.
- Texture differs
- Do not alter the preservation formula or process to change texture.
Source and provenance
- Source
- Bernardin
- Publication
- Official online recipe page
- Country
- Canada
- Editorial treatment
- Organization and explanatory text added without changing the imported formula or processing directions.