Canning Salsa Recipe: Tangy Garden Fresh Jars (Print Version)

Master the Canning Salsa Recipe! Preserve summer's best tomatoes and peppers in jars for tangy, flavorful salsa all year. Easy, authentic home canning.

# Recipe Info:

Prep Time: 60 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 120 minutes
Servings: 8 Pints
Difficulty: Intermediate
Cuisine: Home-style American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Garden Harvest Base

01 - 10 lbs ripe tomatoes (paste varieties like Roma or San Marzano), peeled and chopped
02 - 3 large yellow or white onions, diced
03 - 4 bell peppers (any color), diced
04 - 4-6 jalapeños or serranos (adjust to heat preference), minced (remove seeds for less heat)

→ Aromatics & Zest

05 - 1 head garlic, minced (about 10-12 cloves)
06 - 1 cup fresh cilantro, chopped

→ Spices & Acidity

07 - 2 cups white vinegar (5% acidity)
08 - 3 tablespoons canning salt (pickling salt)
09 - 1 tablespoon ground cumin
10 - 1-2 tablespoons granulated sugar (optional, to balance acidity)

→ Canning Essentials

11 - Canning jars with lids and bands (pint-sized recommended)
12 - Water bath canner
13 - Canning funnel
14 - Ladle
15 - Jar lifter

# Instructions:

01 - First things first, get all your veggies ready. I usually start by washing everything thoroughly. Then, peel your tomatoes – I score an 'X' on the bottom, blanch them in boiling water for about 30 seconds, then plunge into ice water. The skins slip right off! Chopping all these tomatoes, onions, and peppers honestly feels like a marathon, but the smell of fresh produce is just so invigorating. Don't worry if your chops aren't perfect; it's rustic!
02 - In a huge stockpot, combine your peeled, chopped tomatoes, diced onions, bell peppers, jalapeños (or serranos!), minced garlic, and the vinegar. Give it all a good stir. Bring this glorious mixture to a boil, then reduce the heat and let it simmer. This is where the magic starts; the kitchen fills with the most incredible aroma. I always tell myself to be patient here, even though I just want to taste it already! Simmer for about 20-30 minutes, or until it reaches your desired consistency. Don't rush it, let those flavors meld.
03 - Now for the fun part: seasoning! Stir in your canning salt, cumin, and the optional sugar if you're using it. Taste it! This is where you can really make it your own. Need more salt? Go for it. Want more heat? Add a pinch of cayenne or another finely minced jalapeño. I always add the fresh cilantro at this stage too, giving it just a few minutes to warm through and infuse its flavor. It just smells so vibrant at this point, so alive!
04 - While your salsa is simmering, sterilize your canning jars and lids. I wash them in hot soapy water, then place the jars in a boiling water canner and bring to a boil for 10 minutes. Keep them hot until you're ready to fill. The lids I usually put in a small saucepan with simmering water, but not boiling. This step is crucial, honestly; I once had a batch go bad because I rushed the sterilization, and that was a sad day.
05 - Carefully ladle the hot salsa into your hot, sterilized jars, leaving about ½ inch of headspace. This is where a canning funnel is your best friend – saves so much mess! Wipe the rims clean with a damp cloth (seriously, any little bit of food can prevent a good seal). Place the hot lids on top, then screw on the bands until they're fingertip-tight. Don't overtighten! I always double-check the headspace, because getting it wrong can affect the seal.
06 - Carefully place the filled jars into your boiling water canner, ensuring they are covered by at least 1 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 towel-lined counter to cool completely. You'll hear those satisfying 'ping!' sounds as they seal. It's the best sound after all that hard work!

# Notes:

01 - My biggest canning revelation? Always sterilize your jars properly! I once skipped a step and had a few seals fail. Never again, hon.
02 - This salsa actually tastes better after a few weeks in the pantry. The flavors really meld. So don't rush into it!
03 - If you don't have fresh cilantro, a pinch of dried works in a pinch, but it won't have that bright, fresh punch. Just a heads up.
04 - Serving it slightly warm with fresh tortilla chips on a cold day? Honestly, it's a little bit of sunshine in a bowl.

# Equipment Needed:

01 - Large stockpot
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons
05 - water bath canner
06 - canning jars with lids and bands
07 - canning funnel
08 - ladle
09 - jar lifter
10 - damp cloth.

# Nutrition (Per Serving):

Calories: 150 kcal
Total Fat: 1g
Total Carbohydrate: 30g
Protein: 4g

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