Delicious Tomato Salsa Recipe for Canning
Capture the vibrant flavors of summer with this *Delicious Tomato Salsa Recipe for Canning*, a perfect blend of garden-fresh ingredients and warm spices that will elevate your pantry staples. Made with vine-ripened tomatoes, crisp bell peppers, zesty jalapeños, and a hint of fresh cilantro, this homemade salsa strikes the perfect balance between tangy and mildly spiced. Apple cider vinegar and a touch of cumin add depth to the flavor, while the canning process ensures it stays fresh for up to a year—making it ideal for meal prep or gifting. Whether you're preserving the harvest or creating a savory dip for tortilla chips, this straightforward recipe is a must-try for canning enthusiasts. Serve it as a topping for tacos, a side for grilled meats, or as a simple snack.
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Ingredients
- 10 cups (chopped) ripe tomatoes
- 2.5 cups (finely chopped) onions
- 2 cups (finely chopped) bell peppers
- 4 pieces (seeded and finely chopped) jalapeño peppers
- 5 cloves (minced) garlic
- 1 cup apple cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 0.5 cup (chopped) fresh cilantro
Directions
Step 1
Prepare your canning equipment: Wash canning jars, lids, and bands. Sterilize the jars by boiling them in water for 10 minutes. Keep them warm in the hot water until ready to use.
Step 2
Peel the tomatoes: Bring a large pot of water to a boil and prepare an ice bath. Cut a small 'X' into the bottom of each tomato. Boil the tomatoes for 30-60 seconds, then immediately transfer them to the ice bath. Once cooled, peel off the skins and chop the tomatoes.
Step 3
Chop and measure all other vegetables: Ensure all vegetables are uniformly chopped to ensure even cooking and texture.
Step 4
Combine ingredients in a large stockpot: Add the chopped tomatoes, onions, bell peppers, jalapeño peppers, garlic, apple cider vinegar, tomato paste, salt, sugar, cumin, and black pepper to the pot. Mix well.
Step 5
Cook the salsa: Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 30 minutes, stirring frequently to prevent sticking.
Step 6
Stir in cilantro: Add the chopped cilantro and simmer for another 5 minutes.
Step 7
Fill jars with salsa: Use a canning funnel to carefully ladle the hot salsa into sterilized jars, leaving 1/2 inch of headspace at the top. Remove air bubbles by running a clean knife or spatula through the salsa. Wipe the jar rims clean and seal with the lids and bands.
Step 8
Process the jars: Place the filled jars in a boiling water canner. Ensure they are fully submerged. Process for 15 minutes (adjust time for altitude if necessary).
Step 9
Cool and store: Carefully remove the jars and place them on a towel-lined surface to cool for 12-24 hours. Check the seals by pressing on the lid; it should not flex. Store sealed jars in a cool, dark place for up to 1 year.
Nutrition Facts
| Serving size | (3479.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 785.4 |
| Total Fat 6.2g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 7328.3mg | 0% |
| Total Carbohydrate 162.8g | 0% |
| Dietary Fiber 44.1g | 0% |
| Total Sugars 105.8g | |
| Protein 30.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 424.0mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 7715.3mg | 0% |
Source of Calories