Fresh Tomato Canned Salsa: Zesty Home-Style Blend (Print Version)

Whip up zesty Canned Salsa with Fresh Tomatoes! A simple, vibrant blend for a taste of summer, perfect for dipping or topping. My kitchen secret!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 60 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: Mexican-Inspired
Dietary: Gluten-Free, Vegan

# Ingredients:

→ Garden Fresh Base

01 - 10-12 medium Roma tomatoes, peeled and chopped
02 - 1 large yellow onion, finely chopped
03 - 2-3 jalapeño peppers, deseeded and minced (or more for heat)
04 - 1 green bell pepper, finely chopped
05 - 1 red bell pepper, finely chopped

→ Flavor Essentials

06 - 6 cloves garlic, minced
07 - 1/2 cup fresh cilantro, chopped

→ Canning Aids & Seasoning

08 - 1 cup white vinegar (5% acidity)
09 - 1 tablespoon canning salt
10 - 1-2 teaspoons granulated sugar (to taste)

# Instructions:

01 - First things first, get those tomatoes ready. I usually score the bottoms with an 'X' and then give them a quick bath in boiling water for about 30 seconds, then immediately into an ice bath. This makes peeling them a dream – trust me, it’s worth the extra step. Chop your peeled tomatoes, onions, jalapeños, and bell peppers into small, even pieces. I always think about how it's going to scoop onto a chip! Finely mince your garlic and cilantro, too. This initial chopping always fills my kitchen with such vibrant smells, it's honestly my favorite part of the prep.
02 - Next, grab your biggest, heaviest pot – I use my trusty Dutch oven for this. Toss in all your chopped tomatoes, onions, jalapeños, bell peppers, garlic, canning salt, and sugar. Give it a good stir. Bring this mixture to a boil over medium-high heat, then reduce the heat to a gentle simmer. I let it bubble away for about 20-30 minutes, stirring occasionally. You'll notice the flavors really starting to meld, and the mixture will thicken slightly. This is where the magic starts to happen, and your kitchen will smell incredible!
03 - After simmering, stir in the white vinegar. This is super important for the canning process and for that classic salsa tang. Give it another good stir. Then, right before you're ready to can, stir in your fresh cilantro. Don't add it too early, or it'll lose its vibrant flavor and color. I always taste a tiny bit here, adjusting for salt if needed, but remember it’s going into jars. This Canned Salsa with Fresh Tomatoes is almost ready for its forever home!
04 - While your salsa is simmering, make sure your canning jars and lids are sterilized. I usually run them through the dishwasher on a sanitize cycle or boil them for 10 minutes. Keep them hot until you're ready to fill them. Cold jars and hot salsa are a recipe for shattered glass, and trust me, I've had that oops moment before – not fun! This step is key for safe canning, so don't rush it.
05 - Carefully ladle the hot salsa into your hot, sterilized jars, leaving about a half-inch of headspace at the top. I use a canning funnel to avoid messy drips, but sometimes a little still escapes – that's just part of the kitchen experience, right? Wipe the rims of the jars clean with a damp cloth – any food residue can prevent a proper seal. Place the hot lids and screw on the bands finger-tight. Don't overtighten them, or the air won't escape during processing.
06 - Finally, it's time for the water bath canner. Carefully place your filled jars into the canner, ensuring they are fully submerged in boiling water by at least an inch. Bring the water back to a rolling boil and process pint jars for 15 minutes (adjust for altitude if needed). Once done, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes before carefully removing them. Listen for those satisfying "pings" as they cool – that means they've sealed! This Canned Salsa with Fresh Tomatoes will be a pantry staple!

# Notes:

01 - Always use canning salt, not regular table salt – it helps keep the salsa clear and prevents cloudiness, a mistake I learned the hard way.
02 - Once opened, store this Canned Salsa with Fresh Tomatoes in the fridge for up to 7-10 days. I've found freezing makes it too watery, so it’s best enjoyed fresh from the jar!
03 - If you're out of jalapeños, a mild green chili can work, but for a true kick, serranos are your friend. Just know it changes the flavor profile a bit, and I've tried many variations.
04 - Serve this Canned Salsa with Fresh Tomatoes with warm tortilla chips, or honestly, spoon it over scrambled eggs for an unexpected, delightful breakfast!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - large stockpot for water bath canning
03 - canning jars with lids and bands
04 - canning funnel
05 - jar lifter
06 - cutting board
07 - sharp knife

# Nutrition (Per Serving):

Calories: Approx. 40-60 calories per 1/4 cup
Total Fat: Approx. 0.5g
Total Carbohydrate: Approx. 10-12g
Protein: Approx. 1-2g

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