Fresh Homemade Salsa for Canning
Capture the vibrant flavors of summer with this Fresh Homemade Salsa for Canning recipe, designed to preserve the zesty goodness of ripe tomatoes, crisp bell peppers, and spicy jalapeños all year long. Perfectly balanced with the tang of white vinegar, freshly squeezed lime juice, and aromatic spices like cumin and paprika, this salsa is a pantry-essential for taco nights, party dips, or quick flavor boosters for your favorite dishes. Crafted with simple, wholesome ingredients and an easy-to-follow canning process, this recipe ensures bold, homemade taste at your fingertips. Whether you prefer mild or extra spicy, you can adjust the heat to suit your tastes, making it a versatile staple that's perfect for canning enthusiasts or anyone looking to stock their pantry with delicious homemade condiments.
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Recipe Information
Ingredients
- 10 cups (peeled, seeded, and diced) Tomatoes
- 2.5 cups (chopped) Onions
- 1.5 cups (diced) Green bell peppers
- 1 cup (finely diced, adjust to spice preference) Jalapeño peppers
- 6 cloves (minced) Garlic
- 0.5 cup (chopped) Cilantro
- 1 cup White vinegar
- 0.5 cup (freshly squeezed) Lime juice
- 2 tablespoons Sugar
- 1 tablespoon Salt
- 1 teaspoon Cumin
- 1 teaspoon Paprika
Instructions
Prepare your canning jars by washing them in hot, soapy water and sterilizing them in boiling water or by running them through the sterilizing cycle of a dishwasher. Keep the jars warm until ready to use.
Peel the tomatoes by blanching them in boiling water for 30 seconds and transferring them into an ice bath. Once cooled, remove the skins, seed the tomatoes, and dice them into small pieces.
Chop the onions, green bell peppers, jalapeño peppers, and cilantro. Mince the garlic cloves.
In a large non-reactive pot, combine the diced tomatoes, onions, green bell peppers, jalapeño peppers, and garlic. Stir well to combine.
Add the white vinegar, lime juice, sugar, salt, cumin, and paprika to the pot. Mix thoroughly.
Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 30 minutes to allow the flavors to meld, stirring occasionally.
Taste the salsa and adjust seasonings if needed. You can add more jalapeño if you prefer a spicier salsa or additional sugar if you prefer it sweeter.
Carefully ladle the hot salsa into the prepared jars, leaving 1/2 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
Place the lids on the jars and screw on the bands until fingertip-tight.
Process the jars in a boiling water bath for 15 minutes. Make sure the jars are fully submerged and the water is boiling the entire time.
Carefully remove the jars from the water bath using jar tongs and let them cool completely on a towel-lined countertop. You should hear the lids 'pop' as they seal.
Check the seals after 24 hours. If the lids do not flex up and down when pressed, the jars are sealed correctly. If any jars didn’t seal, refrigerate them and use the salsa within a week.
Store the sealed jars in a cool, dark place for up to 12 months. Once opened, refrigerate and consume within a week.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7187 mg | 312% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 112.3 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 6173 mg | 131% | |
*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.
