Description
When summer rolls around and tomatoes are at their peak, there’s no better way to preserve their vibrant, fresh flavor than by making canning homemade salsa. This simple recipe is the best way to preserve fresh flavors and enjoy salsa all year long.
Ingredients
Scale
For the Salsa:
- 12 cups fresh tomatoes, peeled and chopped (Roma tomatoes work great)
- 2 cups bell peppers, chopped (green, red, or a mix)
- 1 cup onions, chopped (yellow or red)
- 1–2 jalapeño peppers, finely chopped (adjust for heat preference)
- 1 tablespoon garlic, minced
- 1/4 cup fresh cilantro, chopped (optional)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup vinegar (to ensure acidity for safe canning)
- 1 tablespoon salt
- 1 teaspoon ground cumin (optional)
- 1/4 teaspoon ground black pepper
For Canning:
- Canning jars (quart or pint)
- Canning lids and rings
- Water bath canner or large pot with rack
- Jar tongs
- Funnel and ladle
- Sharp knife and cutting board
Instructions
- Prepare the Ingredients: Wash and chop all vegetables. Peel and chop tomatoes, remove seeds from peppers, and finely chop the onions, jalapeños, and cilantro.
- Cook the Salsa Mixture: In a large pot, combine tomatoes, bell peppers, onions, jalapeños, and garlic. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Add Seasonings and Acidity: Stir in lime juice, vinegar, salt, cumin, and black pepper. Simmer for another 5-10 minutes to incorporate the seasonings.
- Prepare Jars: Sterilize your canning jars and lids in boiling water or dishwasher. Set them aside to cool.
- Fill the Jars: Using a ladle and funnel, pour the hot salsa into sterilized jars, leaving 1/2 inch of headspace. Wipe rims to ensure proper sealing.
- Seal and Process the Jars: Place lids and rings on jars, finger-tighten, and process in a boiling water bath for 15-20 minutes.
- Cool and Store: Remove jars carefully and allow them to cool. Store in a cool, dark place for up to one year.
Notes
- Use Fresh Ingredients: Fresh tomatoes and peppers give the best flavor and texture.
- Adjust Acidity: Always ensure enough vinegar or lime juice to ensure proper acidity for safe canning.
- Don’t Overfill Jars: Leave about 1/2 inch headspace at the top of the jars to allow for expansion during processing.
- Ensure Proper Sealing: Verify that jars are fully sealed after processing by checking for a “pop” sound as they cool.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Canning, Cooking
- Cuisine: Mexican, American
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 3g
- Sodium: 200mg
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Canning Homemade Salsa, Salsa Recipe, Tomato Salsa, Canning Salsa, Fresh Salsa