Salsa to Can
Capture the essence of summer with this tantalizing recipe for homemade salsa, perfected for canning and long-term enjoyment. Bursting with the vibrant flavors of ripe Roma tomatoes, zesty jalapeño peppers, fresh cilantro, and a splash of lime juice, this "Salsa to Can" recipe balances heat, acidity, and sweetness in every spoonful. The addition of white vinegar ensures both food safety and tangy depth, making it ideal for preserving. With a straightforward process of dicing, simmering, and water-bath canning, this recipe is perfect for beginner and seasoned canners alike. Whether you're stocking your pantry or gifting jars to friends, this canned salsa will elevate everything from tacos to tortilla chips with its garden-fresh taste and homemade charm. Store it for up to a year and savor summer all year round!
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Recipe Information
Ingredients
- 10 large Roma tomatoes
- 3 medium Jalapeño peppers
- 1 large Green bell pepper
- 1 large Yellow onion
- 4 cloves Garlic
- 0.5 cup (chopped) Cilantro
- 0.25 cup Lime juice
- 0.5 cup White vinegar (5% acidity)
- 2 teaspoons Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Sugar
Instructions
Wash all fresh produce thoroughly under cold running water.
Remove cores from the tomatoes and dice them into small pieces. Set aside in a large mixing bowl.
Finely dice the jalapeño peppers and green bell pepper, removing seeds for less heat, if desired. Add them to the bowl with tomatoes.
Peel and finely chop the yellow onion, and mince the garlic cloves. Add them to the mixing bowl.
Chop the cilantro and add it along with the lime juice, white vinegar, salt, ground cumin, and sugar into the bowl. Mix thoroughly.
Transfer the mixture into a large stockpot and bring it to a boil over medium-high heat, stirring occasionally.
Reduce the heat to medium-low and simmer for 25–30 minutes, stirring occasionally, to allow the flavors to meld and the salsa to thicken slightly.
Meanwhile, sterilize your canning jars, lids, and bands by boiling them in water for 10 minutes. Keep them hot until ready to use.
Using a ladle and a funnel, carefully transfer the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on the jars and tightly screw on the bands until fingertip-tight.
Process the jars in a boiling water bath canner for 15 minutes (or adjust for your altitude). Ensure the jars are fully submerged and the water is at a rolling boil.
Carefully remove the jars using a jar lifter and place them on a towel-lined countertop to cool for 12–24 hours. Check for proper seals before storing.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and enjoy your homemade canned salsa!
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4805 mg | 209% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 47.3 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3758 mg | 80% | |
*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.
