Spicy Jalapeno Salsa Canning: Zesty Homegrown Flavor (Print Version)

Learn my secret to Spicy Jalapeno Salsa Canning! This zesty, vibrant recipe captures garden freshness with a kick. Perfect for year-round flavor.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings (approx. 4 pint jars)
Difficulty: Intermediate
Cuisine: Mexican-Inspired
Dietary: Gluten-Free, Vegan

# Ingredients:

→ Main Produce

01 - 5 lbs fresh Roma or San Marzano tomatoes, blanched, peeled, and chopped
02 - 10-12 medium jalapeno peppers, stemmed and roughly chopped (adjust seeds for heat)
03 - 1 large yellow onion, diced
04 - 5-6 cloves garlic, minced
05 - 1 large bunch fresh cilantro, roughly chopped

→ Flavor & Acidity Boosters

06 - 1/4 cup fresh lime juice
07 - 1/4 cup white vinegar
08 - 1 teaspoon ground cumin
09 - 1 tablespoon canning salt (or to taste)

# Instructions:

01 - First things first, get those tomatoes ready. I like to blanch them quickly – a minute in boiling water, then an ice bath – it makes peeling the skin a breeze. Honestly, this is where I always forget to have my ice bath ready, so learn from my scramble! Then, chop 'em up. Next, for the star, the jalapenos! Remember those gloves I mentioned? Wear them! Stem and roughly chop the peppers. I usually leave about half the seeds for a good kick, but you can deseed them all if you prefer milder salsa. Dice your onion and mince that garlic. You'll smell that wonderful garlic aroma immediately, a sign of good things to come!
02 - In a large, heavy-bottomed pot, combine your chopped tomatoes, jalapenos, onion, and garlic. Pour in the lime juice and white vinegar, then stir in the cumin and salt. Bring this mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. You'll see the vegetables start to soften and meld together, and the whole kitchen will smell incredible, like a vibrant garden! I often try a little spoonful here (carefully, it's hot!) to check the seasoning, adding a bit more salt if needed. Don't over-simmer, or you'll lose that fresh bite!
03 - Once the mixture has simmered and cooled slightly, it’s time to bring in the fresh cilantro. Stir it in, then it’s blending time. I use an immersion blender right in the pot, but a regular blender works too – just be careful with hot liquids! Blend until you reach your desired consistency. I like mine a bit chunky, so I don't go overboard. This step always makes me happy; seeing that vibrant color and smelling the fresh cilantro mixing with the cooked peppers? Pure joy!
04 - Now for the canning part! Make sure your canning jars and lids are sterilized. I usually run my jars through a hot dishwasher cycle and keep them warm until ready to fill. Lids can simmer in a small pot of hot (not boiling) water. This is a critical step; I once thought a quick rinse was enough, and oops, my salsa didn't seal properly! Lesson learned the hard way. Having everything hot helps prevent thermal shock when you add the hot salsa.
05 - Carefully ladle your hot Spicy Jalapeno Salsa into the warm, sterilized jars, leaving about 1/2 inch of headspace at the top. This headspace is important for proper sealing. Wipe the rims of the jars clean with a damp cloth – any residue can prevent a good seal. Place the warm lids on top, then screw on the bands finger-tight. Don't overtighten them! I've made that mistake, and it can actually prevent the jars from sealing properly. It's a delicate balance, honestly.
06 - Place the filled jars into your 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 if needed). Once processed, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before carefully removing them to a wire rack. You'll start to hear those satisfying "ping" sounds as they seal – music to a canner's ears! Let them cool completely for 12-24 hours before checking seals. The final result should look like a beautiful, zesty jar of sunshine, ready to brighten any day!

# Notes:

01 - Always wear gloves when handling jalapenos; I learned that the hard way!
02 - For best results, use fresh, firm tomatoes; watery ones can make your salsa too thin.
03 - I sometimes add a tiny pinch of sugar to balance the acidity if my tomatoes are on the tarter side.
04 - This salsa is fantastic served warm with chips, or spooned over grilled chicken.

# Equipment Needed:

01 - Large pot
02 - immersion blender (or regular blender)
03 - cutting board
04 - sharp knife
05 - canning jars (pint size)
06 - canning lids and bands
07 - water bath canner
08 - jar lifter
09 - canning funnel
10 - clean cloths
11 - large bowl for ice bath

# Nutrition (Per Serving):

Calories: 45 Calories
Total Fat: 0.5g
Total Carbohydrate: 9g
Protein: 1.5g

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