Salsa for Canning
Preserve the vibrant flavors of summer with this irresistible Salsa for Canning recipe, perfect for stocking your pantry with homemade goodness all year round. Bursting with fresh Roma tomatoes, zesty lime juice, and a kick of jalapeño heat, this recipe strikes the perfect balance of savory, tangy, and spicy. A blend of garden-fresh ingredients like bell peppers, onions, garlic, and cilantro come together with warming spices like cumin and paprika for a bold and delicious salsa. Designed for canning, this salsa is easy to prepare with simple step-by-step instructions, including essential tips for safe water bath canning. Whether you’re topping tacos, scooping with chips, or gifting a jar to a friend, this versatile and shelf-stable salsa is a must-have for any kitchen.
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Recipe Information
Ingredients
- 10 pounds Roma tomatoes
- 3 cups (chopped) Onions
- 2 cups (chopped) Green bell peppers
- 1 cup (chopped, seeded for less heat) Jalapeño peppers
- 6 cloves (minced) Garlic
- 1 cup (chopped) Cilantro
- 1 cup White vinegar
- 1 cup Lime juice
- 2 tablespoons Salt
- 1 tablespoon Ground cumin
- 1 tablespoon Paprika
- 2 tablespoons Sugar
Instructions
Wash all fruits and vegetables (tomatoes, peppers, onions, etc.) thoroughly under cold water.
Bring a large pot of water to a boil. Carefully add the tomatoes and blanch them for 1-2 minutes until the skins begin to peel away. Use a slotted spoon to transfer tomatoes to an ice bath to cool.
Peel the skins off the tomatoes, remove the cores, and chop them into small chunks. Place the chopped tomatoes into a large stockpot.
Add the chopped onions, bell peppers, jalapeño peppers, minced garlic, and cilantro into the stockpot with the tomatoes.
Pour in the white vinegar and lime juice. Add the salt, ground cumin, paprika, and sugar. Stir thoroughly to combine all ingredients.
Place the stockpot on medium heat and bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat to a simmer and let it cook for 20-30 minutes until the salsa thickens to your desired consistency.
Taste and adjust seasoning if needed (add more salt, sugar, or lime juice as preferred).
While the salsa is simmering, prepare your canning jars. Sterilize the jars, lids, and rings in boiling water for at least 10 minutes.
Use a ladle and a funnel to carefully scoop the hot salsa into the sterilized jars, leaving 1/2 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Place the lids and rings onto the jars and tighten until fingertip-tight—not overly tight.
Place the filled jars into a boiling water bath canner. Make sure the jars are fully submerged with at least 1 inch of water covering them. Process for 15 minutes (adjust for altitude as needed).
Once the processing time is complete, carefully remove the jars using a jar lifter and place them on a towel or cooling rack. Let them cool undisturbed for 12-24 hours.
Check the lids for a proper seal by pressing the center. If the lid doesn’t flex, the jar is sealed. Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate any jars that didn’t seal properly and consume within a week.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14442 mg | 628% | |
| Total Carbohydrate | 283.8 g | 103% | |
| Dietary Fiber | 73.7 g | 263% | |
| Total Sugars | 182.5 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 13469 mg | 287% | |
*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.
