Homemade Canned Salsa Recipe
Welcome to our food blog, where we take pride in sharing delightful and easy-to-make recipes that are perfect for any occasion. Today, we’re excited to present you with a timeless favorite: homemade canned salsa! This zesty and vibrant condiment is bursting with the freshness of ripe tomatoes, the zing of jalapenos, and the zesty aroma of cilantro. Learn how to preserve the flavors of summer with our step-by-step guide to canning salsa.
The History of Salsa:
Salsa, which means “sauce” in Spanish, traces its roots back to ancient civilizations in the Aztec and Inca empires. These cultures used a combination of tomatoes, peppers, and other ingredients to create various spicy condiments. The Spaniards later brought tomatoes back to Europe, and salsa eventually evolved into the delicious and versatile condiment we know today. Canning salsa preserves its flavors for year-round enjoyment, ensuring a taste of summer anytime you desire.
Homemade Canned Salsa Recipe
- Large stockpot
- Canning jars (pint-sized) with lids and bands
- Canning funnel
- Jar lifter
- Wooden spoon
- Cutting board and knife
To make approximately 6 pint-sized jars of canned salsa, you'll need the following ingredients:
- 10 cups ripe tomatoes, peeled and diced
- 2 cups onions, finely chopped
- 2 cups bell peppers (use a mix of colors for a vibrant salsa), finely chopped
- 4-5 jalapeno peppers, seeded and finely chopped (adjust to your preferred heat level)
- 1 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1 cup white vinegar
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- Preparation: Start by preparing all the vegetables. Wash and peel the tomatoes, then dice them into small pieces. Finely chop the onions, bell peppers, jalapenos, and cilantro. Mince the garlic.
- Cooking the Salsa: In a large stockpot, combine the diced tomatoes, onions, bell peppers, jalapenos, cilantro, and garlic. Stir in the white vinegar, sugar, salt, cumin, chili powder, and black pepper.
- Simmering: Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer uncovered for about 30-35 minutes. Stir occasionally to prevent sticking.
- Sterilizing Jars: While the salsa simmers, sterilize the canning jars and lids in a large pot of boiling water. Let them simmer for at least 10 minutes to ensure proper sanitation.
- Filling the Jars: Using a canning funnel, carefully ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Sealing the Jars: Wipe the jar rims to remove any spills, place the lids on top, and secure them with bands. Not too tight - just firm enough.
- Canning Process: Submerge the filled jars back into the pot of boiling water using a jar lifter. Ensure the water covers the jars by about an inch. Let them process for 15 minutes to seal the jars effectively.
- Cooling and Storage: Carefully remove the jars from the water and let them cool on a kitchen towel. As they cool, you'll hear a "ping" sound indicating successful sealing. Store the cooled salsa jars in a cool, dark place, and they'll stay fresh for up to a year.
If you enjoyed making and preserving salsa, you might also like these flavorful recipes to explore:
Pineapple Mango Salsa: A tropical twist on the classic, with sweet and tangy flavors.
Corn and Black Bean Salsa: A hearty salsa that pairs perfectly with tortilla chips or grilled chicken.
Roasted Tomatillo Salsa: Made with roasted tomatillos for a unique, smoky flavor.
There you have it – an easy-to-follow, step-by-step guide to creating your own delicious canned salsa. Now, you can enjoy the taste of summer even during the coldest months. So, roll up your sleeves, grab your ingredients and equipment, and start preserving the flavors today!
Remember to experiment with different ingredients and spice levels to tailor the salsa to your taste preferences. Be sure to share your experience and the mouthwatering results with us in the comments below.
Happy canning and salsa savoring!
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