Homemade Canning Salsa
Savor the bold, zesty flavors of this *Homemade Canning Salsa*, a pantry staple that combines fresh, garden-picked ingredients with the classic art of preservation. Made with juicy tomatoes, tangy white vinegar, vibrant bell peppers, and a touch of spice from jalapeños, this salsa strikes the perfect balance of heat and flavor. Infused with aromatic garlic, cilantro, and a hint of lime, it's a versatile condiment that will elevate any meal, from tacos and burritos to simple tortilla chips. Designed for long-term storage, this recipe guides you through the canning process step by step, ensuring your jars are perfectly sealed and shelf-stable for up to a year. Whether you're a canning pro or a first-time preserver, this homemade salsa recipe is a delicious way to capture the taste of summer all year round.
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Recipe Information
Ingredients
- 10 cups (peeled, cored, and diced) Fresh tomatoes
- 2 pieces (finely chopped, seeds removed for less heat) Jalapeño peppers
- 2 cups (diced) Bell peppers (any color)
- 2 cups (diced) Onions
- 6 cloves (minced) Garlic
- 1 cup White vinegar
- 0.5 cup (chopped) Fresh cilantro
- 2 teaspoons Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 tablespoon Granulated sugar
- 2 tablespoons Lime juice
Instructions
Prepare the tomatoes by peeling, coring, and dicing them to make 10 cups. To easily peel them, blanch the tomatoes in boiling water for 30 seconds, then transfer them to an ice bath to loosen the skins.
Chop the jalapeños, bell peppers, onions, and garlic. Make sure to remove the seeds from the jalapeños if you prefer a milder salsa.
In a large pot, combine the diced tomatoes, jalapeños, bell peppers, onions, garlic, white vinegar, salt, cumin, paprika, sugar, and lime juice. Stir well to blend all flavors.
Place the pot over medium heat and bring the salsa mixture to a gentle boil. Reduce the heat to low and let it simmer uncovered for 20-30 minutes, stirring occasionally.
Taste the salsa and adjust seasoning if necessary (add more salt, sugar, or lime juice as needed). Stir in the chopped cilantro during the last 5 minutes of cooking.
While the salsa is simmering, sterilize your canning jars by boiling them in hot water for 10 minutes. Keep the jars and lids warm until ready to use.
Carefully ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims clean, place the lids on top, and secure them with the bands.
Process the jars in a boiling water bath for 15 minutes (adjust time based on altitude if necessary). Ensure the jars are fully submerged in water.
Remove the jars from the water bath and let them cool completely at room temperature. Listen for the 'pop' sound, which indicates the jars have sealed properly.
Store the sealed jars in a cool, dark place for up to 1 year. If a jar hasn’t sealed, refrigerate and use within a few weeks.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4848 mg | 211% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 97.0 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 6266 mg | 133% | |
*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.
