Homemade Salsa for Canning: Tangy Garden Freshness (Print Version)

Homemade Salsa for Canning: Preserve your gardens peak flavor! This easy recipe lets you enjoy fresh, zesty salsa all year. Perfect for your pantry.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 85 minutes
Servings: 6-8 Pints
Difficulty: Intermediate
Cuisine: Mexican-American
Dietary: Gluten-Free, Vegan (if no sugar)

# Ingredients:

→ Garden Harvest Base

01 - 10 lbs ripe Roma or paste tomatoes, cored and roughly chopped
02 - 3 large yellow or white onions, finely diced
03 - 3-4 bell peppers (green or red), diced

→ Flavor Builders & Heat

04 - 4-6 fresh jalapeños or serranos, seeded and minced (adjust to taste)
05 - 8-10 cloves garlic, minced
06 - 1/2 cup fresh cilantro, chopped

→ Acid & Seasoning

07 - 1 1/2 cups white vinegar (5% acidity)
08 - 2 tablespoons canning salt
09 - 1-2 tablespoons granulated sugar (optional, to taste)

→ Canning Essentials

10 - Canning jars (pint or quart size), lids, and bands
11 - Large water bath canner
12 - Jar lifter, canning funnel, headspace tool

# Instructions:

01 - First things first, get all those beautiful veggies ready. Wash your tomatoes, bell peppers, and jalapeños. Core and roughly chop the tomatoes – I don't bother peeling them unless they're super tough-skinned; honestly, the skins add a bit of texture and nutrition! Dice your onions and bell peppers, and mince that glorious garlic. For the jalapeños, definitely wear gloves if you're sensitive, and remove the seeds and membranes for less heat. I've made the mistake of not seeding enough, and, well, let's just say it was a spicy surprise!
02 - In a large, heavy-bottomed pot, combine your chopped tomatoes, onions, bell peppers, jalapeños, and garlic. Stir in the vinegar, canning salt, and sugar (if using). Bring this glorious mixture to a boil over medium-high heat, then reduce the heat to a simmer. Let it bubble gently for about 20-30 minutes, stirring occasionally. You'll want it to thicken a bit, and the flavors will start to marry. This is where your kitchen starts smelling absolutely divine, like a summer garden party, I swear!
03 - Now for the fun part: tasting! Carefully spoon a little bit into a small bowl (let it cool slightly, don't burn your tongue like I've done countless times!). Adjust the salt, sugar, or even add a bit more heat if you're feeling brave. This is your Homemade Salsa for Canning, so make it sing! Stir in the fresh cilantro during the last 5 minutes of simmering. It keeps its vibrant flavor better that way, honestly.
04 - While your salsa is simmering, get your canning jars and lids ready. Wash them thoroughly in hot, soapy water, then rinse well. Sterilize the jars by boiling them in a large canner for at least 10 minutes. Keep them hot in the canner until you're ready to fill them. The lids should be simmered (not boiled) in a separate small saucepan of hot water to soften the sealing compound. This step is non-negotiable for safe Homemade Salsa for Canning – don't skip it, I learned that the hard way with a few unsealed jars once upon a time!
05 - Carefully remove one hot jar from the canner, pouring out any water. Using a funnel and a ladle, fill the hot jars with your simmering salsa, leaving about 1/2 inch of headspace (that's the space between the salsa and the rim of the jar). This headspace is important for proper sealing, honestly. Wipe the rims of the jars clean with a damp cloth – any salsa on the rim can prevent a good seal. Place a hot lid on each jar, followed by a screw band, tightening it "fingertip tight." Don't overtighten, you want air to escape.
06 - Carefully place the filled jars back into the hot canner, ensuring they are fully submerged in water by at least an inch. Bring the water to a rolling boil. Process pint jars for 15 minutes (adjust for altitude if needed). Once processing time is up, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes. This helps prevent siphoning. Then, carefully remove the jars and place them on a towel-lined counter, leaving space between them. You'll hear the satisfying 'ping!' as they seal. It's the best sound after all that work, to be real!

# Notes:

01 - Always use 5% acidity white vinegar for canning salsa; it's essential for safety and pH balance.
02 - For a safe seal, ensure you leave 1/2 inch headspace in your jars, no more, no less!
03 - Don't be tempted to add low-acid ingredients like corn or black beans to this recipe for canning; it changes the pH and requires pressure canning.
04 - For an extra smoky flavor, try roasting your tomatoes and peppers before dicing them. It adds incredible depth!

# Equipment Needed:

01 - Large stockpot or Dutch oven
02 - Water bath canner
03 - Canning jars (pint or quart)
04 - Lids and bands
05 - Jar lifter
06 - Canning funnel
07 - Ladle
08 - Cutting board
09 - Sharp knife
10 - Measuring cups and spoons

# Nutrition (Per Serving):

Calories: Approx. 40-60 per 1/2 cup serving
Total Fat: Approx. 0-1g
Total Carbohydrate: Approx. 8-12g
Protein: Approx. 1-2g

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