Fresh Garden Salsa for Canning: A Zesty Batch (Print Version)

Homemade Salsa for Canning - Preserve summer's bounty with my tangy, fresh recipe. Full of garden flavors, it's easy to make and a jar of sunshine!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 75 minutes
Servings: 8 Pints
Difficulty: Intermediate
Cuisine: Mexican-American
Dietary: Vegan, Gluten-Free

# Ingredients:

→ Salsa Base

01 - Fresh Roma Tomatoes (about 10 lbs)
02 - Onions (2 large, yellow or white)
03 - Bell Peppers (2 large, green or red)

→ Flavor Builders

04 - Jalapeño Peppers (3-5, or more for heat)
05 - Garlic (6-8 cloves, minced)
06 - Cilantro (1/2 cup, chopped)

→ Acidity & Preservatives

07 - White Vinegar (1/2 cup, 5% acidity)
08 - Canning Salt (1 tbsp)

→ Optional Heat & Freshness

09 - Lime Juice (2 tbsp, fresh)
10 - Cumin (1 tsp, ground)

# Instructions:

01 - First things first, get those tomatoes ready. I usually score the bottom of each tomato with an 'X', then give them a quick bath in boiling water for about 30-60 seconds, followed by an ice bath. This makes peeling the skin off a breeze! Honestly, it's a messy job, but so satisfying when those skins just slip right off. Then, chop them roughly. Don’t forget to core them! I always forget to salt the water for the blanching, but it doesn't really matter here.
02 - Next, chop your onions, bell peppers, and jalapeños into small, even pieces. Remember those gloves for the jalapeños! I learned that the hard way, trust me. Mince your garlic. Now, toss all these chopped veggies into a large, non-reactive pot. This is where the kitchen starts to smell amazing, a mix of fresh and pungent that gets me excited every time. Make sure your pot is big enough, or you’ll have an "oops" moment with overflow when it starts bubbling.
03 - Add your white vinegar, canning salt, and ground cumin (if using) to the pot. Stir it all up! Bring the mixture to a boil over medium-high heat, then reduce the heat to a gentle simmer. Let it cook for about 20-30 minutes, stirring occasionally. This is where the flavors really meld and deepen for your Homemade Salsa for Canning. You'll see the liquid reduce and the salsa thicken slightly. It smells like pure summer goodness right now!
04 - Once your salsa has simmered and thickened to your liking, take it off the heat. Stir in the fresh chopped cilantro and lime juice (if using). This step is crucial for that vibrant, fresh taste. I once added the cilantro too early, and it just kind of… disappeared into the salsa. Not a disaster, but it didn't have that bright pop I love. Taste it here and adjust seasonings – maybe a pinch more salt, or another squeeze of lime.
05 - Now for the canning part! Make sure your canning jars are clean and sterilized. I usually run them through the dishwasher on a hot cycle. Keep them warm. Fill the hot jars with the hot salsa, leaving about a 1/2-inch headspace. Wipe the rims clean – any salsa on the rim can prevent a proper seal. Place new, clean lids and screw on the bands finger-tight. This is where my kitchen always gets a little chaotic, with jars and salsa splatters everywhere!
06 - Carefully place your filled jars into a boiling water canner. Ensure the jars are covered by at least 1-2 inches of water. Bring the water to a rolling boil and process pint jars for 15 minutes (adjust 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 wire rack. Don't touch the lids! Listen for those satisfying "ping!" sounds. This means you've successfully made Homemade Salsa for Canning that's shelf-stable!

# Notes:

01 - Always use new canning lids for safe sealing; bands can be reused, but lids are one-time use.
02 - Do not reduce the amount of vinegar in this recipe; it's vital for food safety.
03 - For a chunkier salsa, chop veggies by hand. For smoother, pulse briefly in a food processor.
04 - Serve this salsa with scrambled eggs or grilled fish for a fantastic flavor boost.

# Equipment Needed:

01 - Large non-reactive pot
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons
05 - boiling water canner
06 - canning jars (pint size)
07 - new canning lids and bands
08 - jar lifter
09 - canning funnel
10 - clean towels.

# Nutrition (Per Serving):

Calories: 45
Total Fat: 0.5g
Total Carbohydrate: 10g
Protein: 1.5g

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