Delicious Tomato Salsa Recipe for Canning
Capture the vibrant flavors of summer with this *Delicious Tomato Salsa Recipe for Canning*, a perfect blend of garden-fresh ingredients and warm spices that will elevate your pantry staples. Made with vine-ripened tomatoes, crisp bell peppers, zesty jalapeños, and a hint of fresh cilantro, this homemade salsa strikes the perfect balance between tangy and mildly spiced. Apple cider vinegar and a touch of cumin add depth to the flavor, while the canning process ensures it stays fresh for up to a year—making it ideal for meal prep or gifting. Whether you're preserving the harvest or creating a savory dip for tortilla chips, this straightforward recipe is a must-try for canning enthusiasts. Serve it as a topping for tacos, a side for grilled meats, or as a simple snack.
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Recipe Information
Ingredients
- 10 cups (chopped) ripe tomatoes
- 2.5 cups (finely chopped) onions
- 2 cups (finely chopped) bell peppers
- 4 pieces (seeded and finely chopped) jalapeño peppers
- 5 cloves (minced) garlic
- 1 cup apple cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 0.5 cup (chopped) fresh cilantro
Instructions
Prepare your canning equipment: Wash canning jars, lids, and bands. Sterilize the jars by boiling them in water for 10 minutes. Keep them warm in the hot water until ready to use.
Peel the tomatoes: Bring a large pot of water to a boil and prepare an ice bath. Cut a small 'X' into the bottom of each tomato. Boil the tomatoes for 30-60 seconds, then immediately transfer them to the ice bath. Once cooled, peel off the skins and chop the tomatoes.
Chop and measure all other vegetables: Ensure all vegetables are uniformly chopped to ensure even cooking and texture.
Combine ingredients in a large stockpot: Add the chopped tomatoes, onions, bell peppers, jalapeño peppers, garlic, apple cider vinegar, tomato paste, salt, sugar, cumin, and black pepper to the pot. Mix well.
Cook the salsa: Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 30 minutes, stirring frequently to prevent sticking.
Stir in cilantro: Add the chopped cilantro and simmer for another 5 minutes.
Fill jars with salsa: Use a canning funnel to carefully ladle the hot salsa into sterilized jars, leaving 1/2 inch of headspace at the top. Remove air bubbles by running a clean knife or spatula through the salsa. Wipe the jar rims clean and seal with the lids and bands.
Process the jars: Place the filled jars in a boiling water canner. Ensure they are fully submerged. Process for 15 minutes (adjust time for altitude if necessary).
Cool and store: Carefully remove the jars and place them on a towel-lined surface to cool for 12-24 hours. Check the seals by pressing on the lid; it should not flex. Store sealed jars in a cool, dark place for up to 1 year.
Nutrition Facts
Calories |
101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 13.1 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 892 mg | 19% | |
*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.
