Homemade Salsa for Canning: Tangy Garden Fresh Recipe (Print Version)

Best Homemade Salsa for Canning: Transform your garden tomatoes into fresh, tangy salsa. My easy recipe and canning tips will fill your pantry all year!

# Recipe Info:

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

# Ingredients:

→ Garden Fresh Produce

01 - 10 lbs Ripe Tomatoes (Roma or paste varieties), peeled and chopped
02 - 2 large Onions (yellow or white), finely diced
03 - 3 large Bell Peppers (red, green, or mixed), diced
04 - 5-7 Jalapeños (or serranos for more heat), minced (seeds removed for less heat)
05 - 8-10 cloves Garlic, minced
06 - 1 large bunch Cilantro, chopped
07 - 1/2 cup Lime Juice, freshly squeezed

→ Seasonings & Acid

08 - 1 cup White Vinegar (5% acidity)
09 - 2 tablespoons Canning Salt (non-iodized)
10 - 1 tablespoon Cumin
11 - 1 teaspoon Smoked Paprika
12 - 1 tablespoon Sugar (optional, balances acidity)

→ Canning Essentials

13 - 8-10 Pint Jars (sterilized)
14 - Ball or Kerr Canning Lids & Bands

# Instructions:

01 - Okay, first things first, let's get those veggies ready! This is where I always put on some good music. You'll want to peel your tomatoes—I usually score an 'X' on the bottom, then blanch them in boiling water for about 30-60 seconds, then plunge into ice water. The skins slip right off, it’s so satisfying! Chop them up, then dice your onions, bell peppers, and mince the jalapeños (gloves, remember!). Mince that garlic too. Honestly, the kitchen smells like a farmer's market explosion right about now, and I just love it.
02 - Next, grab a super large, non-reactive pot or Dutch oven. Toss in your chopped tomatoes, diced onions, bell peppers, minced jalapeños, and garlic. Add the white vinegar, canning salt, cumin, smoked paprika, and optional sugar. Give it all a good stir. Bring this beautiful concoction to a boil, then reduce the heat to a simmer. Let it bubble gently for about 30-45 minutes, stirring occasionally, until the salsa thickens up a bit and the flavors have a chance to really meld. This is where the magic happens, folks!
03 - Once your homemade salsa for canning has simmered and thickened, it’s time for the taste test! Be careful, it’s hot! Adjust the salt, sugar, or even add a bit more cumin if you feel it needs it. This is your salsa, make it sing! Then, stir in the fresh chopped cilantro and lime juice. Oh, the aroma now! That fresh pop of citrus and herb at the end is just everything. It’s vibrant, it’s tangy, it’s exactly what you want.
04 - While your salsa is simmering, get your canning jars and lids ready. Wash your pint jars in hot, soapy water, then rinse well. You can sterilize them by boiling them in a water bath canner for 10 minutes, or run them through a hot dishwasher cycle. Keep them hot until you're ready to fill. For the lids, just simmer them in hot (not boiling) water in a small saucepan; this softens the sealing compound. Don't boil the lids, I accidentally did that once and they warped! Oops.
05 - Carefully ladle the hot salsa into your hot, sterilized jars, leaving about 1/2 inch of headspace at the top. This headspace is super important for proper sealing! Use a non-metallic utensil (like a plastic chopstick or rubber spatula) to remove any air bubbles—just run it around the inside of the jar. Wipe the rims of the jars clean with a damp cloth; any salsa on the rim can prevent a good seal. Center the hot lids on the jars, then screw on the bands until they are fingertip-tight. Don't overtighten!
06 - Place the filled jars into your water bath canner, making sure they are fully submerged by at least 1-2 inches of water. Bring the water to a rolling boil. Once boiling, process pint jars for 15 minutes (adjust for altitude if needed). After 15 minutes, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes. This helps prevent siphoning. Then, carefully remove the jars and place them on a towel-lined counter, leaving space between them, to cool for 12-24 hours. You'll hear those satisfying 'pings' as they seal!

# Notes:

01 - Always use firm, ripe tomatoes for canning; mushy ones lead to watery salsa.
02 - Don't skip the vinegar! It's crucial for safety when canning.
03 - Got extra cilantro? Freeze it chopped in ice cube trays with a little water.
04 - Serve this tangy salsa with warm tortilla chips, or honestly, just a spoon.

# Equipment Needed:

01 - Large non-reactive pot (Dutch oven)
02 - Cutting board
03 - Sharp knife
04 - Measuring cups and spoons
05 - Water bath canner
06 - Jar lifter
07 - Canning funnel
08 - Ladle
09 - Non-metallic utensil for air bubbles
10 - Damp cloth
11 - Small saucepan (for lids)

# Nutrition (Per Serving):

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

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