Tangy Homemade Canning Salsa Recipe for Summer (Print Version)

Whip up a batch of this vibrant canning salsa recipe! Fresh tomatoes, peppers, and a touch of tang make this a pantry staple. So easy, so delicious!

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 minutes
Servings: 8-10 Pints
Difficulty: Intermediate
Cuisine: American (Homestyle)
Dietary: Gluten-Free, Vegan

# Ingredients:

→ Base Veggies

01 - 10 lbs ripe Roma or paste tomatoes, cored and chopped
02 - 4 large yellow or white onions, finely chopped
03 - 4 green bell peppers, cored, seeded, and finely chopped
04 - 4-6 jalapeño peppers, seeded and minced (adjust to taste, wear gloves!)

→ Flavor Builders & Preservatives

05 - 1 head garlic, minced (about 10-12 cloves)
06 - 2 cups white vinegar (5% acidity)
07 - 3 tablespoons canning salt (non-iodized)
08 - 1 cup fresh cilantro, chopped

→ Spices & Herbs

09 - 1 tablespoon ground cumin
10 - 2 teaspoons dried oregano (preferably Mexican oregano)

→ Equipment & Optional Extras

11 - Sterilized canning jars (pint or half-pint) and new lids
12 - Boiling water canner
13 - Canning funnel
14 - Jar lifter
15 - Clean towels

# Instructions:

01 - First things first, wash all those beautiful tomatoes and peppers. For the tomatoes, you'll want to blanch them briefly in boiling water, then dunk them in an ice bath. This makes the skins slip right off – honestly, it’s so satisfying! Then, core and chop them into about 1/2-inch pieces. Chop your onions, bell peppers, jalapeños (remember those gloves!), and mince the garlic. This is where my kitchen usually starts to look like a tornado hit, with veggie bits everywhere. Don't worry, it's part of the charm.
02 - In a very large, non-reactive pot (stainless steel is your friend here, cast iron is a no-go for acidic foods!), combine your chopped tomatoes, onions, bell peppers, jalapeños, and minced garlic. Stir in the white vinegar, canning salt, ground cumin, and dried oregano. Give it a good stir, making sure everything is well mixed. This is where the magic starts; you'll begin to smell all those fresh flavors mingling. Try not to taste too much just yet, it needs to cook down!
03 - Bring the mixture to a boil over medium-high heat, stirring frequently. Once it reaches a rolling boil, reduce the heat to a simmer and let it cook uncovered for about 30-45 minutes. You're looking for it to thicken up, losing some of that excess liquid. It should look saucy, not watery. This is where I often get impatient, but trust the process! The aroma filling your kitchen will be incredible, a real testament to this canning salsa recipe.
04 - While your salsa is simmering, go ahead and sterilize your canning jars and lids according to manufacturer instructions. This is crucial for food safety. Once your salsa has thickened, stir in the fresh cilantro. Now, taste and adjust seasonings if needed – but remember, the flavors will deepen as it sits. This is also the point where I usually burn my tongue because I just can't wait.
05 - Using a ladle and a canning funnel, carefully fill the hot, sterilized jars with the hot salsa, leaving a 1/2-inch headspace. This headspace is important for proper sealing. Wipe the rims of the jars with a clean, damp cloth to remove any salsa residue – any little bit can prevent a good seal. Place the lids and screw bands on, tightening them to fingertip tight; don't overtighten!
06 - Carefully place the filled jars into a boiling water canner, ensuring they are fully submerged by at least an inch of water. Bring the water back to a rolling boil, then process for 15 minutes (adjusting for altitude if necessary). Once processing is complete, turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes. Then, carefully remove them to a clean towel on the counter to cool for 12-24 hours. Listen for those satisfying 'ping!' sounds – that means they've sealed!

# Notes:

01 - Always use 5% acidity white vinegar for this canning salsa recipe; it's essential for safe preservation.
02 - Once opened, refrigerate any leftover salsa and enjoy within 1-2 weeks for the best quality.
03 - If you don't like cilantro, a bit of fresh parsley can work, or just omit it entirely.
04 - This salsa is incredible on eggs, grilled meats, or just with a mountain of crispy tortilla chips.

# Equipment Needed:

01 - Large non-reactive pot
02 - boiling water canner
03 - canning jars (pint/half-pint)
04 - lids
05 - screw bands
06 - canning funnel
07 - jar lifter
08 - ladle
09 - cutting board
10 - sharp knife

# Nutrition (Per Serving):

Calories: Approx. 50-70 per 1/2 cup
Total Fat: Approx. 0.5g
Total Carbohydrate: Approx. 10-15g
Protein: Approx. 2g

Back