Safety classification
Testing authority: Bernardin
Safety reviewed: 09/19/2026
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
- 8 × 250 ml jars or 4 × 500 ml jars
- Headspace
- 1/2 inch (1 cm)
- Base processing time
- 15 minutes for 250 ml jars and 20 minutes for 500 ml jars at altitudes up to 1,000 ft (305 m); apply Bernardin’s altitude adjustment above 1,000 ft
Publisher source
Bernardin’s official Roasted Tomato-Chipotle 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
Roasted Tomato-Chipotle 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 for 250 ml jars and 20 minutes for 500 ml jars 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.
Roasted Tomato-Chipotle Salsa — Bernardin
Relish/Condiment canning recipe published by Bernardin (Canada) (Canada).
Ingredients
Ingredients
- 2 oz (56 g) dried chipotle chilies, about 12
- 1-1/2 oz (42 g) dried cascabel chilies, about 12
- 3 lb (1.4 kg) Italian plum tomatoes
- 1 lb (454 g) sweet green peppers, halved
- 1/2 lb (225 g) small cooking onions, peeled
- 1 head garlic, broken into pieces
- 2 tsp (10 ml) granulated sugar
- 1 tsp (5 ml) salt
- 1 cup (250 ml) vinegar
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
- Place 8 clean 250 ml or 4 clean 250 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. Grill or broil dried chilies, turning frequently, just until they start to char on all sides. Discard stems and seed pods.
- Place roasted chilies in bowl; add 2 cups (500 ml) boiling water. Place weight over chilies to keep them submerged. Let steep. Grill or broil tomatoes, peppers, onions and garlic cloves 15 to 20 minutes, turning to roast all sides.
- Peel & chop tomatoes, peppers, onion and garlic; place in a large stainless steel saucepan. Purée chilies with soaking water; add purée to roasted vegetable mixture with sugar, salt and vinegar. Stirring frequently, bring to a boil; continue cooking 15 minutes.
- Ladle salsa into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe jar rim removing any food residue. Centre hot sealing disc id 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; 250 ml jars - 15 minutes; 500 ml jars - 20 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; 250 ml jars - 15 minutes - 20 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars; 250 ml 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/roasted-tomato-chipotle-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 8 X 250 ml jars or 4 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.