Canned Salsa Batch 2
Get ready to savor the bold, fresh flavors of homemade salsa with this "Canned Salsa Batch 2" recipe—a perfect blend of diced tomatoes, crisp onions, vibrant green bell peppers, and just the right kick from jalapeños. Enhanced with aromatic garlic, tangy white vinegar, and a harmonious mix of spices like cumin and chili powder, this salsa packs unbeatable flavor in every bite. A touch of lime juice and fresh cilantro adds a zesty finish, making it the ideal condiment for chips, tacos, or as a versatile topper for countless dishes. Designed for home canning, this recipe yields a generous 64 servings and ensures your pantry is stocked with salsa goodness for up to a year. Whether you’re a canning pro or new to the process, these straightforward steps will guide you to create this irresistible, shelf-stable salsa that’s bursting with homemade charm.
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Recipe Information
Ingredients
- 10 cups (diced) Tomatoes
- 5 cups (diced) Onions
- 2.5 cups (diced) Green Bell Peppers
- 1.25 cups (diced, seeds removed for less heat if desired) Jalapeños
- 6 cloves (minced) Garlic
- 1.25 cups White Vinegar
- 12 ounces (2 standard 6-ounce cans) Tomato Paste
- 2 tablespoons Granulated Sugar
- 1 tablespoon Canning Salt
- 1 tablespoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Black Pepper
- 0.5 cup (chopped) Cilantro
- 0.25 cup Lime Juice
Instructions
Prepare the ingredients by dicing the tomatoes, onions, green bell peppers, and jalapeños. Mince the garlic and chop the cilantro. Remove jalapeño seeds if you prefer a milder salsa.
In a large pot, combine the diced tomatoes, onions, bell peppers, jalapeños, and garlic.
Add white vinegar, tomato paste, granulated sugar, canning salt, ground cumin, chili powder, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
Reduce the heat to low and simmer the salsa for 20-25 minutes, continuing to stir occasionally. The mixture should thicken slightly.
Stir in the chopped cilantro and lime juice during the last 5 minutes of simmering.
While the salsa is simmering, sterilize canning jars, lids, and bands in a boiling water bath to ensure they’re ready for use.
Carefully ladle the hot salsa into the sterilized jars, leaving 1/2 inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth to remove any residue.
Place the lids on the jars and secure them with bands until fingertip-tight.
Process the jars in a boiling water canner for 15 minutes (adjust based on your altitude). Ensure the jars are fully submerged and the water is at a rolling boil.
Carefully remove the jars from the canner and place them on a clean towel or cooling rack. Allow them to cool completely and check for proper seals (the lids should not flex when pressed).
Store the sealed jars in a cool, dark place for up to 12 months. Refrigerate any jars that did not seal properly and use within 1 week. Enjoy your homemade canned salsa!
Nutrition Facts
Calories |
4355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8472 mg | 368% | |
| Total Carbohydrate | 980.5 g | 357% | |
| Dietary Fiber | 217.0 g | 775% | |
| Total Sugars | 628.7 g | ||
| Protein | 204.8 g | 410% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1954 mg | 150% | |
| Iron | 135.9 mg | 755% | |
| Potassium | 48175 mg | 1025% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
