Canned the Summer in a Salsa
Capture the vibrant essence of sunny summer days with "Canned the Summer in a Salsa," a tantalizing homemade salsa recipe designed for canning enthusiasts and flavor seekers alike. Packed with garden-fresh ripe tomatoes, crisp green bell peppers, zesty lime juice, fragrant cilantro, and a hint of heat from jalapeños, this salsa strikes the perfect balance of zest and spice. Seasoned with a harmonious blend of cumin, cayenne, and garlic, every jar ensures a burst of bright, tangy flavors that preserve summer's bounty all year long. Whether you're an experienced home canner or a beginner, this step-by-step recipe guides you through creating shelf-stable jars of salsa, perfect for snacking, topping tacos, or sharing with loved ones. Embrace seasonal produce and savor homemade goodness with this vibrant canning recipe!
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Ingredients
- 10 large Ripe tomatoes
- 2 medium Onion
- 2 medium Green bell peppers
- 2 medium Jalapeños
- 4 large Garlic cloves
- 1 bunch Cilantro
- 0.5 cup Lime juice
- 0.5 cup White vinegar
- 2 tablespoons Kosher salt
- 1 tablespoon Cumin
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Sugar
Directions
Step 1
Prepare a boiling water canning setup. Fill a large pot or canning kettle with enough water to fully submerge your jars, leaving about 1 inch of water above them. Start bringing the water to a simmer while you prepare your salsa.
Step 2
Sterilize your canning jars by washing them thoroughly, then placing them upright in the simmering water for at least 10 minutes. Place the lids in a separate pot of hot water (not boiling) to soften the seals.
Step 3
Wash all your vegetables. Core the tomatoes and cut an 'X' in the bottom of each. Carefully blanch them in boiling water for 1 minute, then transfer to an ice bath to loosen the skins.
Step 4
Peel the tomatoes and dice them into small chunks. Finely dice the onions, green bell peppers, and jalapeños (removing seeds for a milder salsa and keeping some for more heat, if desired). Mince the garlic and roughly chop the cilantro leaves.
Step 5
In a large, nonreactive saucepan, combine all prepared vegetables, lime juice, white vinegar, kosher salt, cumin, cayenne pepper, and sugar. Stir well to ensure everything is evenly mixed.
Step 6
Bring the mixture to a gentle boil over medium heat, stirring frequently. Lower the heat and simmer for 10 minutes, allowing the flavors to meld together.
Step 7
Carefully ladle the hot salsa into sterilized jars, leaving 1/2 inch of headspace at the top. Wipe the rims clean with a damp paper towel, then center the lids on the jars and screw the bands on until fingertip-tight.
Step 8
Process the jars in the boiling water canner for 15 minutes (adjust for your altitude if necessary). Ensure the jars are fully submerged and the water is at a rolling boil.
Step 9
Carefully remove the jars from the canner using jar lifters and place them on a clean kitchen towel to cool, undisturbed, for 12-24 hours. Check that the lids have sealed properly (the center should not flex when pressed).
Step 10
Store any unsealed jars in the refrigerator and consume within a week. Properly sealed jars can be stored in a cool, dark place for up to 1 year.
Nutrition Facts
| Serving size | (2781.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 676.4 |
| Total Fat 7.2g | 0% |
| Saturated Fat 0.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3690.3mg | 0% |
| Total Carbohydrate 146.1g | 0% |
| Dietary Fiber 36.3g | 0% |
| Total Sugars 77.4g | |
| Protein 28.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 429.4mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 6180.6mg | 0% |
Source of Calories