Homemade Salsa for Canning
Preserve the vibrant flavors of summer with this irresistible Homemade Salsa for Canning recipe, perfect for spicing up your pantry! Made with a medley of fresh, ripe tomatoes, zesty jalapeños, crisp green bell peppers, aromatic garlic, and a hint of fresh cilantro, this garden-fresh salsa is perfectly seasoned with cumin, oregano, and a splash of tangy lime juice and white vinegar. Designed for easy canning, this recipe ensures a batch of long-lasting, homemade salsa that you can enjoy year-round. Whether you're hosting a taco night, whipping up a quick snack with tortilla chips, or adding a flavorful punch to your favorite dishes, this salsa is a must-have for preserving the taste of homemade goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 cups (peeled, cored, and chopped) Fresh tomatoes
- 2 cups (seeded and chopped) Green bell peppers
- 1 cup (seeded and finely chopped) Jalapeño peppers
- 2.5 cups (chopped) Onions
- 6 (minced) Garlic cloves
- 0.5 cup (chopped) Cilantro
- 1.5 tbsp Salt
- 1 tbsp Ground cumin
- 1 tbsp (dried) Oregano
- 1 tbsp Sugar
- 1 cup (5% acidity) White vinegar
- 0.5 cup (freshly squeezed) Lime juice
Instructions
Start by preparing your vegetables: Peel and core the tomatoes, then chop them finely. Seed and chop the green bell peppers and jalapeño peppers, chop the onions, and mince the garlic.
In a large pot, combine the chopped tomatoes, green bell peppers, jalapeño peppers, onions, garlic, and cilantro.
Add the salt, ground cumin, dried oregano, sugar, white vinegar, and lime juice to the pot. Stir everything well to combine and evenly distribute the seasonings.
Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking. Reduce the heat and let it simmer for 20-30 minutes, or until the vegetables soften and the flavors meld together.
Taste the salsa and adjust seasoning if needed by adding more salt or lime juice to taste.
While the salsa is simmering, sterilize your canning jars, lids, and bands by boiling them in water for 10 minutes. Keep them warm until ready to use.
Carefully ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace. Use a clean, damp cloth to wipe the rims of the jars to remove any residue.
Place the lids on the jars and screw the bands on until they are fingertip-tight.
Process the jars in a boiling water bath for 15 minutes (adjust for altitude if necessary). Make sure the jars are fully submerged and covered with at least 1-2 inches of water.
Carefully remove the jars from the water bath and place them on a towel or heat-safe surface to cool. Listen for the 'pop' sound as the jars seal.
Check the seals after the jars have cooled for 12-24 hours. If the lid doesn't flex when pressed, the jar is properly sealed. Any unsealed jars should be refrigerated and consumed within a week.
Label the jars with the date and store them in a cool, dark place for up to one year.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10756 mg | 468% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 102.8 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 6772 mg | 144% | |
*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.
