Canned Bottled Salsa

Capture the vibrant flavors of summer with this easy-to-make Canned Bottled Salsa, a perfect blend of garden-fresh ingredients and zesty seasonings. Featuring juicy ripe tomatoes, crisp green bell peppers, and a kick of heat from jalapeños, this recipe is balanced with aromatic garlic, fresh cilantro, and a touch of sweet and tangy seasoning. Designed for home canning, this salsa is simmered to perfection, then preserved in sterilized jars, making it shelf-stable for up to a year. Whether you’re topping tacos, enhancing a party dip, or enjoying it with tortilla chips, this homemade salsa delivers bold, fresh flavors in every jar. Plus, this recipe includes all the essential steps for safe canning, making it an excellent choice for both beginners and seasoned canners alike.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 10 cups (chopped) Ripe tomatoes
• 2 cups (chopped) Green bell peppers
• 1.5 cups (chopped) Onions
• 0.5 cups (chopped, adjust to taste) Jalapeño peppers
• 4 minced Garlic cloves
• 1 cup White vinegar
• 0.25 cups (chopped) Cilantro
• 2 tablespoons Sugar
• 1 tablespoon Salt
• 1 teaspoon Ground cumin
• 2 tablespoons Tomato paste

Directions

Step 1

Step 1: Prepare the canning jars by washing them with warm soapy water and rinsing thoroughly. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Leave them in the hot water until ready to use.

Step 2

Step 2: Bring a large pot of water to a boil. Add the tomatoes in batches and let them blanch for 30 seconds or until the skins start to loosen. Transfer the tomatoes to an ice bath to cool. Peel the skins off the tomatoes and chop them into small pieces.

Step 3

Step 3: Chop the green bell peppers, onions, and jalapeño peppers into small, even pieces. Mince the garlic cloves and chop the cilantro.

Step 4

Step 4: In a large stockpot, combine the chopped tomatoes, green bell peppers, onions, jalapeños, garlic, white vinegar, cilantro, sugar, salt, ground cumin, and tomato paste. Stir well to ensure even mixing.

Step 5

Step 5: Heat the mixture over medium-high heat until it begins to boil. Reduce the heat to medium-low and let it simmer for 30-45 minutes, stirring occasionally, until the salsa thickens slightly.

Step 6

Step 6: While the salsa simmers, prepare the canning lids by simmering them (not boiling) in a small pot of hot water.

Step 7

Step 7: Carefully ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the jar rims with a clean, damp cloth to remove any residue. Place the prepared lids on the jars and screw on the bands until just fingertip-tight.

Step 8

Step 8: Process the jars in a boiling water canner for 15 minutes, ensuring the jars are completely covered with water. Adjust processing time if at higher altitudes (consult a canning guide for specifics).

Step 9

Step 9: Remove the jars carefully using jar lifters and let them cool completely on a kitchen towel or wire rack. As they cool, you should hear the lids pop, indicating a proper seal.

Step 10

Step 10: Once cooled, check the seals by pressing the lid's center. If it doesn’t flex or move, the jar is sealed. Store in a cool, dark place for up to 1 year.

Nutrition Facts

Serving size	(3310.2g)

Amount per serving	% Daily Value*
Calories	800.9

Total Fat 6.7g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 7243.6mg	0%
Total Carbohydrate 168.7g	0%
Dietary Fiber 42.1g	0%
Total Sugars 115.7g
Protein 29.4g	0%

Vitamin D 0IU	0%
Calcium 382.1mg	0%
Iron 11.9mg	0%
Potassium 7385.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 7.1%

Protein: 13.8%

Carbs: 79.1%