Homemade Canned Salsa
Capture the vibrant, zesty flavors of summer with this **Homemade Canned Salsa**—a fresh, tangy blend of garden-fresh tomatoes, crisp onions, green bell peppers, and a spicy kick of jalapeños. Perfectly seasoned with garlic, cilantro, ground cumin, and a hint of lime juice, this recipe balances the boldness of spice with a touch of sweetness, creating a salsa that's irresistibly versatile. Whether you're preserving the harvest or stocking up for the colder months, this easy-to-make, shelf-stable salsa is ideal for dipping, topping tacos, or brightening up dishes year-round. With step-by-step canning instructions to ensure long-lasting freshness, you'll have a flavorful, homemade condiment on hand whenever the craving strikes!
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Recipe Information
Ingredients
- 8 cups (peeled, cored, and diced) Fresh tomatoes
- 2 cups (diced) Onions
- 1 cup (diced) Green bell peppers
- 1 cup (seeded and finely diced) Jalapeños
- 6 cloves (minced) Garlic
- 0.5 cup (finely chopped) Cilantro
- 1 tablespoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Sugar
- 0.5 cup Vinegar (5% acidity)
- 0.25 cup Lime juice
Instructions
Prepare your canning setup by sterilizing jars, lids, and rings in boiling water or running them through a dishwasher on the sterilize setting. Keep jars warm until use.
Bring a large pot of water to a boil. Core the tomatoes and score a shallow X at the bottom of each. Blanch in boiling water for 30 seconds, then transfer to an ice bath to cool. Peel off the skins, then dice the tomatoes.
In a large non-reactive pot, combine the diced tomatoes, onions, green bell peppers, jalapeños, garlic, and cilantro.
Stir in the ground cumin, salt, sugar, vinegar, and lime juice. Mix well to combine the flavors evenly.
Bring the salsa mixture to a boil over medium-high heat, then reduce to a simmer. Cook for about 10–15 minutes, stirring occasionally, until the salsa thickens slightly.
Carefully ladle the hot salsa into prepared jars, leaving about 1/2 inch of headspace at the top. Remove any air bubbles with a non-metallic utensil and wipe the jar rims clean with a damp towel.
Place the sterilized lids on the jars and screw on the rings until just fingertip-tight.
Process the jars in a boiling water canner for 15 minutes (adjust for altitude if necessary). Ensure the jars are fully submerged with at least 1 inch of water above them.
Turn off the heat and allow the jars to sit in the hot water for 5 minutes before removing them to a towel-lined surface. Let them cool undisturbed for 12–24 hours.
Check seals by pressing the lids. If sealed properly, the lid will not flex up and down. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and consume within 1 week.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4827 mg | 210% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 70.1 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4976 mg | 106% | |
*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.
