Fresh Homemade Salsa for Canning: Garden Goodness (Print Version)

Preserve summer's bounty with our Fresh Homemade Salsa for Canning recipe. Tangy, vibrant, and perfect for chips or tacos. Easy steps for delicious results!

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 minutes
Servings: 8 Pints
Difficulty: Intermediate
Cuisine: Mexican-Inspired
Dietary: Gluten-Free, Vegan

# Ingredients:

→ Garden Fresh Base

01 - 10 lbs ripe Roma tomatoes, peeled, cored, and chopped
02 - 3 large yellow onions, finely chopped
03 - 2 large green bell peppers, finely chopped
04 - 2 large red bell peppers, finely chopped

→ Flavor Powerhouses

05 - 6-8 cloves garlic, minced
06 - 1/2 cup fresh cilantro, chopped
07 - 2-4 jalapeño peppers, seeded and minced (adjust to taste)
08 - 1 tbsp ground cumin

→ Acid & Preservatives

09 - 2 cups apple cider vinegar (5% acidity)
10 - 1 tbsp canning salt

→ Optional Extras

11 - 1-2 tbsp granulated sugar (to balance acidity)

# Instructions:

01 - First things first, get those tomatoes ready! I usually blanch and peel them – just a quick dip in boiling water then an ice bath, and the skins slip right off. Then chop them up, don't worry about being too perfect here, it's rustic! While you're at it, finely chop your onions, bell peppers, and jalapeños. I find myself humming while chopping, it’s quite meditative, unless I nick a finger, then it’s more like a yelp! This step feels like the calm before the storm of deliciousness.
02 - In a large, non-reactive pot (stainless steel is your friend here!), combine your chopped tomatoes, onions, bell peppers, and jalapeños. Pour in the apple cider vinegar, add the canning salt, sugar, minced garlic, and ground cumin. Give it a good stir. Oh, the aroma already starts to build, a promise of what's to come! Bring this mixture to a boil, then reduce the heat and let it simmer. This is where the magic happens, where the flavors meld and deepen. Don't rush this part, honestly, it needs its time.
03 - Once your salsa has simmered and thickened to your liking – usually about 30-45 minutes – stir in the fresh, chopped cilantro. This is key! Adding it too early makes it lose its vibrant flavor. The steam rising off the pot, carrying that fresh cilantro scent, is just heavenly. Give it a taste here. Does it need a little more salt? A tiny pinch of sugar? Adjust it to your preference, this is your homemade salsa for canning, after all!
04 - While your salsa is simmering, get your canning jars ready. Wash them thoroughly in hot, soapy water, then sterilize them. I usually run mine through the dishwasher on a sanitize cycle, or boil them for 10 minutes. Make sure your lids and rings are also clean. This step is super important for food safety, so don't cut corners! I once thought a quick rinse was enough and had a few jars not seal properly. Lesson learned!
05 - Carefully ladle the hot salsa into your hot, sterilized jars, leaving about a ½-inch headspace at the top. This headspace is crucial for a proper seal. Wipe the rims clean with a damp cloth – any salsa on the rim can prevent sealing. Place the lids on, then screw on the rings until fingertip tight. It’s a bit of a dance, moving quickly to keep everything hot. I sometimes get a little messy, but it’s all part of the process!
06 - Place your filled and sealed jars into a boiling water canner, making sure they are fully submerged by at least an inch of water. Bring the water back to a rolling boil and process for the recommended time (usually 15 minutes for pint jars, adjusting for altitude). Once done, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before carefully removing them. Listen for those satisfying "pop" sounds as they seal! It's the sweetest sound after all that hard work, signaling your fresh homemade salsa for canning is ready for the pantry.

# Notes:

01 - Always use fresh, firm tomatoes; squishy ones make watery salsa, trust me.
02 - Store unopened jars in a cool, dark place for up to a year. Once opened, refrigerate and eat within 2 weeks.
03 - Ran out of bell peppers? Carrots or even zucchini (peeled!) can add a bit of crunch, though the flavor changes, obviously.
04 - Serve warm with crispy tortilla chips for an instant mood lift, or spooned over grilled chicken.

# Equipment Needed:

01 - Large non-reactive pot
02 - water bath canner
03 - canning jars (pint or quart)
04 - canning lids and rings
05 - jar lifter
06 - canning funnel
07 - ladle
08 - large cutting board
09 - sharp knife

# Nutrition (Per Serving):

Calories: 50
Total Fat: 0.5g
Total Carbohydrate: 11g
Protein: 2g

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