Tangy Canning Zesty Salsa: My Summer Pantry Secret (Print Version)

Canning Zesty Salsa brings summer's best to your pantry. Learn my authentic, tangy recipe for a vibrant, flavorful salsa, perfect for any occasion.

# Recipe Info:

Prep Time: 90 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 150 minutes
Servings: 8-10 Pints
Difficulty: Intermediate
Cuisine: Mexican-Inspired
Dietary: Gluten-Free, Vegan

# Ingredients:

→ Garden Fresh Goodness

01 - 10 lbs ripe Roma or paste tomatoes, blanched, peeled, cored, and chopped
02 - 2 large sweet onions (like Vidalia), finely diced
03 - 3 bell peppers (any color), finely diced
04 - 4-6 jalapeños, seeded and minced (adjust to heat preference)
05 - 8 cloves garlic, minced

→ Zesty Flavor Boosters

06 - 1 cup fresh cilantro, chopped
07 - 1 cup bottled lime juice (key for canning safety!)
08 - 1/2 cup apple cider vinegar
09 - 2 teaspoons ground cumin
10 - 2 tablespoons canning salt (or kosher salt)

→ Equipment & Extras

11 - Canning jars (pint or half-pint), lids, and bands
12 - Large boiling water canner with rack
13 - Large non-reactive pot (stainless steel)
14 - Jar lifter, canning funnel, bubble remover/headspace tool

# Instructions:

01 - First things first, get those tomatoes ready! I usually blanch them quickly in boiling water, then plunge them into an ice bath. The skins just slip right off, honestly, it’s so satisfying. Then, core and chop them up. Don’t forget to finely dice your onions, bell peppers, and jalapeños. Oh, and mince that garlic! This is where the kitchen starts to smell amazing, a preview of the Canning Zesty Salsa to come. I always end up with a few rogue tomato seeds on the counter, it’s just part of the process, really.
02 - In a large, non-reactive pot (stainless steel is your friend here!), combine your chopped tomatoes, onions, bell peppers, jalapeños, and minced garlic. Add the bottled lime juice, apple cider vinegar, cumin, and canning salt. Give it a good stir. Bring it to a boil, then reduce the heat and let it simmer for about 20-30 minutes. You want it to thicken up a bit, and for the flavors to really meld. This is where the magic happens for your Canning Zesty Salsa, and the aroma filling your home is just incredible.
03 - Once your Canning Zesty Salsa base has simmered down and is looking good, take it off the heat. Now's the time for that fresh cilantro! Stir in a generous amount. Taste it. Does it need a little more salt? A bit more tang? This is your chance to adjust. I always add a tiny bit more lime juice here, just to brighten everything up. Don’t be afraid to make it your own; a truly zesty salsa should reflect your taste!
04 - While your salsa is simmering, you should be prepping your canning jars. Wash them thoroughly in hot, soapy water, then rinse well. You’ll need to sterilize them if your processing time is less than 10 minutes, but for longer processing, just clean hot jars are fine. Keep them hot in a boiling water bath or a low oven until you're ready to fill them. Trust me, cold jars and hot salsa are a recipe for shattered glass, and I've been there, it's not fun!
05 - Carefully ladle the hot Canning Zesty Salsa into your hot, prepared jars, leaving about a 1/2-inch headspace. This is crucial for proper sealing! Use a non-metallic utensil to remove any air bubbles—I usually just run a chopstick around the inside of the jar. Wipe the rims clean with a damp cloth; any food residue can prevent a good seal. Place new, sterilized lids and screw bands on, tightening just until finger-tight. Don’t overtighten, or the air can’t escape!
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 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. Resist the urge to touch them for 12-24 hours! You'll hear those satisfying 'pings' as they seal, a true sign of Canning Zesty Salsa success.

# Notes:

01 - Always use bottled lemon or lime juice for canning salsa to ensure proper acidity; fresh juice pH can vary too much.
02 - Store jars in a cool, dark place for up to a year. Once opened, refrigerate and enjoy within 1-2 weeks.
03 - If you don't have bell peppers, sometimes I've used a mix of milder chili peppers, just be mindful of the heat!
04 - For an extra smoky flavor, roast some of the tomatoes and jalapeños before adding them to the pot.

# Equipment Needed:

01 - Large boiling water canner with rack
02 - large non-reactive pot
03 - canning jars
04 - lids
05 - bands
06 - jar lifter
07 - canning funnel
08 - bubble remover/headspace tool
09 - ladle
10 - cutting board
11 - sharp knife.

# Nutrition (Per Serving):

Calories: Approx. 45-60 per 1/2 cup
Total Fat: Approx. 0.5g
Total Carbohydrate: Approx. 10-12g
Protein: Approx. 1-2g

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