Rustic Homemade Canning Salsa: Garden Fresh Flavors (Print Version)

Homemade Canning Salsa: Make your own delicious, tangy salsa! Preserve fresh tomatoes with my simple recipe for year-round flavor. Easy for your pantry.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 75 minutes
Servings: 8 Pints
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free, Vegan

# Ingredients:

→ Garden Fresh Produce

01 - 10 lbs ripe Roma or paste tomatoes, cored and chopped
02 - 3 large yellow onions, finely diced
03 - 4-6 jalapeño peppers, seeded and minced (adjust to taste)
04 - 2 green bell peppers, finely diced
05 - 8 cloves garlic, minced
06 - 1 cup fresh cilantro, chopped

→ Flavor Foundations

07 - 2 cups apple cider vinegar (5% acidity)
08 - 2 tbsp canning salt
09 - 1 tbsp granulated sugar

→ Canning Essentials

10 - Canning jars (pint size recommended), sterilized
11 - New canning lids and bands

→ Optional Heat & Herb Boosters

12 - 1 tsp cumin powder (for an earthy note)
13 - 1/2 tsp cayenne pepper (for extra heat)

# Instructions:

01 - First things first, get all those gorgeous veggies ready. I usually start by washing everything thoroughly, then peeling and coring the tomatoes. Some folks blanch and peel, but honestly, I just core and chop them up. Dice your onions, bell peppers, and jalapeños (remember those gloves for the jalapeños!). Mince your garlic and chop your fresh cilantro. This is where I sometimes get a little lost in the chopping, but it's so satisfying to see all those vibrant colors.
02 - In a large, non-reactive pot (stainless steel is your friend here!), combine your chopped tomatoes, onions, bell peppers, jalapeños, and minced garlic. Stir everything together gently. Bring this mixture to a boil over medium-high heat, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, stirring occasionally. You’ll see the veggies soften and release their juices, making a wonderful aroma fill your kitchen. It’s easy to forget to stir, but don’t! It helps prevent sticking.
03 - Now for the magic! Stir in your apple cider vinegar, canning salt, and sugar. Give it a good stir to ensure everything is well combined and the sugar and salt dissolve. This is where the flavor profile of your Homemade Canning Salsa really starts to develop. Let it simmer for another 5-10 minutes, allowing those flavors to meld beautifully. Taste and adjust if you need a tiny bit more salt or sugar, but remember, the flavors will deepen during canning.
04 - Just before you're ready to fill your jars, stir in the fresh, chopped cilantro. This is crucial for maintaining that bright, fresh herb flavor. If you add it too early, it can lose its vibrant punch during cooking. Give it a quick stir, and don’t cook it for too long after this. You want that pop of green! I sometimes get impatient here and add it too soon, but trust me, wait until the last minute.
05 - While your salsa is simmering, make sure your canning jars and lids are sterilized and hot. I usually run them through the dishwasher on a sanitize cycle or boil them. Carefully ladle the hot salsa into your hot jars, leaving about a 1/2-inch headspace. This is important for proper sealing! Use a non-metallic utensil to remove any air bubbles from the jars. Wipe the rims clean with a damp cloth – any residue can prevent a good seal. Center your hot lids and apply the bands finger-tight. This part always feels a bit like a delicate operation, but you get the hang of it.
06 - Carefully place your filled jars into a boiling water canner, ensuring they are fully submerged by at least an inch of water. Bring the water back to a rolling boil and process pint jars for 15 minutes (adjust for altitude, of course!). Once processed, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before removing them. Transfer them to a towel-lined counter to cool completely, listening for those satisfying *pop* sounds as they seal. It's truly the best sound!

# Notes:

01 - Don't rush the chopping; it makes a difference in texture, I promise.
02 - Always sterilize your jars properly. I learned that the hard way with a batch that didn't seal right once!
03 - If you're out of fresh cilantro, dried works, but honestly, it's not quite the same vibrant punch.
04 - Serve this tangy salsa with warm tortilla chips, or dollop it onto scrambled eggs for a morning kick.

# Equipment Needed:

01 - Large non-reactive pot
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons
05 - canning funnel
06 - ladle
07 - non-metallic bubble remover
08 - clean cloths
09 - boiling water canner
10 - jar lifter
11 - canning jars with new lids and bands.

# Nutrition (Per Serving):

Calories: 50
Total Fat: 0.5g
Total Carbohydrate: 10g
Protein: 2g

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