Tangy Canned Salsa with Fresh Tomatoes: Batch for Later (Print Version)

Canned Salsa with Fresh Tomatoes captures summer's best. Learn my easy method for preserving garden goodness, perfect for chips or tacos all year.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 75 minutes
Servings: 6-8 Pint Jars
Difficulty: Intermediate
Cuisine: Mexican-Inspired
Dietary: Gluten-Free, Vegan

# Ingredients:

→ Base Ingredients

01 - 10 lbs fresh Roma or paste tomatoes, cored and quartered
02 - 2 large yellow or white onions, finely chopped
03 - 4-6 jalapeños, seeded and finely chopped (adjust to taste)
04 - 8 cloves garlic, minced

→ Flavor Boosters & Preserving Essentials

05 - 1 cup white vinegar (5% acidity)
06 - 2 tbsp canning salt
07 - 1 tbsp granulated sugar

→ Fresh Add-ins

08 - 1/2 cup fresh cilantro, chopped
09 - 1/4 cup fresh lime juice (from 2-3 limes)

→ Optional Extras

10 - 1 tsp cumin powder (for an earthy note)
11 - 1/2 tsp smoked paprika (for depth)

# Instructions:

01 - Okay, so first things first, let's get those gorgeous tomatoes ready for our Canned Salsa with Fresh Tomatoes. I usually give mine a quick wash and then decide if I'm peeling them or not. Honestly, sometimes I skip the peel if they're super ripe and thin-skinned; it adds a rustic texture. But for a smoother salsa, a quick blanch in boiling water and an ice bath makes peeling a breeze. My kitchen always smells so earthy and sweet when I'm doing this, a true summer aroma.
02 - Next, finely chop your onions, jalapeños (remember my spicy mistake?), and mince that garlic. I like to use my food processor for this, a few pulses and it's done! Just be careful not to over-process into a watery mush. We want texture in our Canned Salsa with Fresh Tomatoes, little pieces you can actually bite into. Sometimes I get a bit carried away and end up with onion tears, but it's all part of the process, right?
03 - Combine your chopped tomatoes, onions, jalapeños, and garlic in a large, non-reactive pot. Add the vinegar, canning salt, and sugar. Bring it to a simmer over medium heat, stirring occasionally. This is where the magic starts to happen! The smells begin to mingle and deepen, a truly comforting scent. Let it cook for about 20-30 minutes, allowing the flavors to meld and the mixture to thicken slightly. I usually give it a quick blend with an immersion blender at this point, just to get it to my preferred consistency for Canned Salsa with Fresh Tomatoes.
04 - Once your Canned Salsa with Fresh Tomatoes has simmered down and is looking good, stir in your fresh cilantro and lime juice. Don't add these too early, or they'll lose their vibrant flavor and color. This step makes the salsa truly pop! Give it a taste here – this is your chance to adjust seasonings. Need a bit more salt? A little extra lime? Trust your gut, you know what you like in your Canned Salsa with Fresh Tomatoes.
05 - Now for the preserving part! Make sure your canning jars and lids are sterilized and hot. I usually run mine through the dishwasher's sanitizing cycle or boil them in a large pot. This is where I always get a little nervous, but it's important for safety. Ladle the hot Canned Salsa with Fresh Tomatoes into the hot jars, leaving about a 1/2-inch headspace. Remove any air bubbles with a non-metallic spatula, wipe the rims clean, and place on the lids and rings, tightening to fingertip-tight.
06 - Carefully place your filled jars into a boiling water canner, ensuring they're covered by at least an inch of water. Bring to a rolling boil and process for the recommended time (usually 15 minutes for pints, 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 to a towel-lined counter to cool. You should hear those satisfying 'pops' as they seal! That's the sound of delicious Canned Salsa with Fresh Tomatoes ready for your pantry.

# Notes:

01 - Always taste and adjust the seasonings *before* you start the canning process; it's impossible to change once sealed.
02 - For proper canning safety, make sure your vinegar is at least 5% acidity, and don't reduce the amount specified.
03 - If you want a smoky flavor, try roasting some of your tomatoes and jalapeños under the broiler before chopping them.
04 - Serve this Canned Salsa with Fresh Tomatoes slightly chilled for the best, most refreshing flavor.

# Equipment Needed:

01 - Large non-reactive pot
02 - food processor (optional)
03 - immersion blender (optional)
04 - canning jars (pint or half-pint)
05 - canning lids and rings
06 - boiling water canner
07 - jar lifter
08 - canning funnel
09 - non-metallic spatula.

# Nutrition (Per Serving):

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

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