How to Can Apple Salsa in the Instant Pot

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Canning season is my absolute favorite time of year! There’s just something so satisfying about filling up the pantry with homemade goodies, especially when I’ve gone a little overboard at the local orchard (who can resist fresh apples and tomatoes?). This year, I decided to put my Instant Pot Max to work for some small-batch canning, and let me tell you—this apple salsa recipe is a keeper! It’s the perfect mix of sweet, tangy, and spicy, and it tastes amazing on everything from tacos to grilled chicken.

If you’re new to canning, don’t worry—I’ll walk you through the process step by step. The most important thing? Always use a tested and approved recipe to keep everything safe and shelf-stable. When canning salsa, you want to stick to the exact amount of tomatoes, vinegar, and lemon juice to ensure proper acidity. Feel free to swap out dried spices or adjust the heat level, but avoid adding extra veggies or thickening agents like cornstarch. When in doubt, check with the National Center for Home Food Preservation!

Let’s Get Started

What You’ll Need to Make Apple Salsa

To get started, you’ll need to chop up your fresh ingredients. Here’s what you’ll need:

• 6 cups blanched, peeled, and chopped tomatoes (about 3 lbs.)
• 2 1/2 cups chopped yellow onions
• 2 cups chopped red bell peppers
• 2 finely chopped jalapeños
• 6 cups chopped, peeled, and cored green apples (about 5 large)
• 1/2 cup white granulated sugar
• 1/2 cup brown sugar
• 2 1/4 cups apple cider vinegar (5% acidity)
• 1 1/2 tsp. sea salt
• 1 1/2 tsp. pickling spice (tied in cheesecloth)
• 3 tsp. ground cinnamon

I used a mix of Roma and slicing tomatoes, yellow onions, red bell peppers, and Granny Smith apples. You can adjust the apple variety for a sweeter or tangier salsa, but I love the balance of tart and sweet in this recipe!

Prepping the Ingredients

I like my salsa on the smoother side, so I toss everything into my Ninja food processor to get a finer consistency. If you prefer a chunkier salsa, just dice everything by hand. Once everything is chopped, transfer it to a large saucepan (juices and all!) and get ready to cook.

If you don’t have a food processor, you can also simmer everything down and use an immersion blender later to adjust the texture.

Time to Start Cooking

Cooking the Apple Salsa

Now comes the fun part—cooking! Here’s what to do:

1. Add all ingredients to a large pot.
2. Bring to a boil over medium-high heat for 10 minutes, stirring occasionally.
3. Reduce the heat and simmer for 1 to 2 hours, or until everything is softened and well combined.
4. Remove the pickling spice bundle before canning.

(Pro tip: Want to add a little kick? I tossed in 1 tsp. of smoked habanero pepper for a bit of smoky heat, and it’s delicious!)

Process the Apple Salsa

Canning the Apple Salsa in the Instant Pot

I love using my Instant Pot to sterilize jars—it’s quick and easy! Here’s how to do it:

1. Place the canning jars, lids, and rings on the wire rack inside the Instant Pot.
2. Add 2 cups of water and set to high pressure for 2 minutes.
3. Let them sit on the “keep warm” setting until you’re ready to fill them.

Once the salsa is done cooking, carefully ladle it into the hot jars, leaving 1/2 inch of headspace. Run a knife or bubble remover tool around the inside edges to release any air bubbles. Wipe the rims clean and place the warm lids and rings on finger-tight.

Now, process the jars in the Instant Pot:

• 0–1,000 ft altitude: Low pressure for 15 minutes
• 1,001–6,000 ft altitude: Low pressure for 20 minutes
• 6,000+ ft altitude: Low pressure for 25 minutes

After processing, carefully release the pressure and let the jars sit for 5 minutes before removing them. Allow them to cool to room temperature, then check that the lids have sealed. Any unsealed jars should go straight into the fridge to enjoy within a few weeks.

Storing & Enjoying Your Apple Salsa

Once cooled, remove the rings and store your sealed jars in a cool, dry place. This apple salsa is fantastic with tortilla chips, on grilled meats, or even as a topping for baked brie (highly recommend!).

If you give this recipe a try, I’d love to hear how it turned out! Drop a comment below or tag me on Instagram @WildBlackberryAcres. And if you’re looking for more delicious canning recipes, be sure to check out my other posts on the blog.

Happy canning, friends!