Canned the Summer in a Salsa
Capture the vibrant essence of sunny summer days with "Canned the Summer in a Salsa," a tantalizing homemade salsa recipe designed for canning enthusiasts and flavor seekers alike. Packed with garden-fresh ripe tomatoes, crisp green bell peppers, zesty lime juice, fragrant cilantro, and a hint of heat from jalapeños, this salsa strikes the perfect balance of zest and spice. Seasoned with a harmonious blend of cumin, cayenne, and garlic, every jar ensures a burst of bright, tangy flavors that preserve summer's bounty all year long. Whether you're an experienced home canner or a beginner, this step-by-step recipe guides you through creating shelf-stable jars of salsa, perfect for snacking, topping tacos, or sharing with loved ones. Embrace seasonal produce and savor homemade goodness with this vibrant canning recipe!
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Recipe Information
Ingredients
- 10 large Ripe tomatoes
- 2 medium Onion
- 2 medium Green bell peppers
- 2 medium Jalapeños
- 4 large Garlic cloves
- 1 bunch Cilantro
- 0.5 cup Lime juice
- 0.5 cup White vinegar
- 2 tablespoons Kosher salt
- 1 tablespoon Cumin
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Sugar
Instructions
Prepare a boiling water canning setup. Fill a large pot or canning kettle with enough water to fully submerge your jars, leaving about 1 inch of water above them. Start bringing the water to a simmer while you prepare your salsa.
Sterilize your canning jars by washing them thoroughly, then placing them upright in the simmering water for at least 10 minutes. Place the lids in a separate pot of hot water (not boiling) to soften the seals.
Wash all your vegetables. Core the tomatoes and cut an 'X' in the bottom of each. Carefully blanch them in boiling water for 1 minute, then transfer to an ice bath to loosen the skins.
Peel the tomatoes and dice them into small chunks. Finely dice the onions, green bell peppers, and jalapeños (removing seeds for a milder salsa and keeping some for more heat, if desired). Mince the garlic and roughly chop the cilantro leaves.
In a large, nonreactive saucepan, combine all prepared vegetables, lime juice, white vinegar, kosher salt, cumin, cayenne pepper, and sugar. Stir well to ensure everything is evenly mixed.
Bring the mixture to a gentle boil over medium heat, stirring frequently. Lower the heat and simmer for 10 minutes, allowing the flavors to meld together.
Carefully ladle the hot salsa into sterilized jars, leaving 1/2 inch of headspace at the top. Wipe the rims clean with a damp paper towel, then center the lids on the jars and screw the bands on until fingertip-tight.
Process the jars in the boiling water canner for 15 minutes (adjust for your altitude if necessary). Ensure the jars are fully submerged and the water is at a rolling boil.
Carefully remove the jars from the canner using jar lifters and place them on a clean kitchen towel to cool, undisturbed, for 12-24 hours. Check that the lids have sealed properly (the center should not flex when pressed).
Store any unsealed jars in the refrigerator and consume within a week. Properly sealed jars can be stored in a cool, dark place for up to 1 year.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3690 mg | 160% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 77.4 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 6181 mg | 132% | |
*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.
