Homemade Salsa for Canning is a wonderful way to preserve the vibrant flavors of summer tomatoes, peppers, and herbs so you can enjoy them all year round. This salsa recipe strikes the perfect balance of fresh vegetables, zesty lime juice, and spices, making it a versatile condiment that’s great for everything from dipping chips to topping tacos. Canning your own salsa not only gives you control over the ingredients but also lets you savor the taste of homemade goodness long after the growing season has ended. This recipe is ideal for beginners and seasoned canners alike, offering a delicious, shelf-stable salsa that’s ready whenever you are.
Ingredients:
- 10 cups chopped tomatoes (about 6-7 lbs)
- 5 cups chopped onions
- 2 1/2 cups chopped green bell peppers
- 2 1/2 cups chopped jalapeño peppers (seeds removed for milder salsa)
- 4 cloves garlic, minced
- 1 cup apple cider vinegar
- 1/4 cup lime juice
- 2 tablespoons sugar (optional)
- 1 tablespoon salt
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional)
Instructions:
- Prepare the Canning Equipment: Sterilize your canning jars, lids, and rings by boiling them in water for 10 minutes. Keep the jars hot in the water until you’re ready to fill them. Prepare a large canning pot with a rack on the bottom.
- Cook the Salsa: In a large pot, combine the chopped tomatoes, onions, bell peppers, jalapeño peppers, garlic, vinegar, lime juice, sugar (if using), salt, cumin, oregano, and black pepper. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat and let the salsa simmer for 10-15 minutes, until it thickens slightly.
- Fill the Jars: Carefully ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the rings until they are finger-tight.
- Process the Jars: Place the filled jars onto the rack in your canning pot. Make sure the jars are covered by at least 1-2 inches of water. Bring the water to a boil and process the jars for 15 minutes (adjusting for altitude if necessary).
- Cool and Store: Carefully remove the jars from the canner and place them on a towel-lined surface to cool. Once completely cool, check the seals by pressing down on the center of each lid—if it doesn’t pop back, the jar is sealed. Store sealed jars in a cool, dark place for up to one year.
This Salsa for Canning is a flavorful and versatile condiment that preserves the taste of summer, ready to enjoy anytime the craving strikes!
