Get ready to savor the bold, fresh flavors of homemade salsa with this "Canned Salsa Batch 2" recipe—a perfect blend of diced tomatoes, crisp onions, vibrant green bell peppers, and just the right kick from jalapeños. Enhanced with aromatic garlic, tangy white vinegar, and a harmonious mix of spices like cumin and chili powder, this salsa packs unbeatable flavor in every bite. A touch of lime juice and fresh cilantro adds a zesty finish, making it the ideal condiment for chips, tacos, or as a versatile topper for countless dishes. Designed for home canning, this recipe yields a generous 64 servings and ensures your pantry is stocked with salsa goodness for up to a year. Whether you’re a canning pro or new to the process, these straightforward steps will guide you to create this irresistible, shelf-stable salsa that’s bursting with homemade charm.
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Prepare the ingredients by dicing the tomatoes, onions, green bell peppers, and jalapeños. Mince the garlic and chop the cilantro. Remove jalapeño seeds if you prefer a milder salsa.
In a large pot, combine the diced tomatoes, onions, bell peppers, jalapeños, and garlic.
Add white vinegar, tomato paste, granulated sugar, canning salt, ground cumin, chili powder, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
Reduce the heat to low and simmer the salsa for 20-25 minutes, continuing to stir occasionally. The mixture should thicken slightly.
Stir in the chopped cilantro and lime juice during the last 5 minutes of simmering.
While the salsa is simmering, sterilize canning jars, lids, and bands in a boiling water bath to ensure they’re ready for use.
Carefully ladle the hot salsa into the sterilized jars, leaving 1/2 inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth to remove any residue.
Place the lids on the jars and secure them with bands until fingertip-tight.
Process the jars in a boiling water canner for 15 minutes (adjust based on your altitude). Ensure the jars are fully submerged and the water is at a rolling boil.
Carefully remove the jars from the canner and place them on a clean towel or cooling rack. Allow them to cool completely and check for proper seals (the lids should not flex when pressed).
Store the sealed jars in a cool, dark place for up to 12 months. Refrigerate any jars that did not seal properly and use within 1 week. Enjoy your homemade canned salsa!
Serving size | (7532.2g) |
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Amount per serving | % Daily Value* |
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Calories | 4355.1 |
Total Fat 29.7g | 0% |
Saturated Fat 6.4g | 0% |
Polyunsaturated Fat 1.7g | |
Cholesterol 0mg | 0% |
Sodium 8471.6mg | 0% |
Total Carbohydrate 980.5g | 0% |
Dietary Fiber 217.0g | 0% |
Total Sugars 628.7g | |
Protein 204.8g | 0% |
Vitamin D 0IU | 0% |
Calcium 1954.4mg | 0% |
Iron 135.9mg | 0% |
Potassium 48175.1mg | 0% |
Source of Calories