Homemade Canned Salsa Recipe
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.
Equipment
- Large stockpot
- Canning jars (pint-sized) with lids and bands
- Canning funnel
- Jar lifter
- Wooden spoon
- Cutting board and knife
Ingredients
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
Instructions
- 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.