Big Batch Salsa for Canning

Preserve the vibrant flavors of summer with this Big Batch Salsa for Canning, a delicious and tangy homemade recipe perfect for stocking your pantry or sharing with loved ones. Made with 15 pounds of ripe, fresh tomatoes, zesty jalapeños, crisp bell peppers, and fragrant cilantro, this salsa strikes the perfect balance of heat, acidity, and sweetness. Freshly squeezed lime juice and a touch of ground cumin add a bold kick, while a hint of sugar ties the flavors together. This recipe is designed for canning, offering a safe and flavorful way to enjoy your homemade salsa all year long. Whether paired with tortilla chips, served over tacos, or spooned onto grilled meats, this versatile salsa is a pantry essential for any salsa lover.

Nutriscore Rating: 80/100

Prep Time:60 mins

Cook Time:90 mins

Total Time:150 mins

Servings: 10

Ingredients

• 15 pounds Tomatoes (cored, peeled, and chopped)
• 2 pounds Onions (chopped)
• 3 large Bell peppers (seeded and chopped)
• 10 medium Jalapeños (seeded and finely chopped, adjust for spice preference)
• 6 cloves Garlic (minced)
• 1 cup Cilantro (chopped)
• 1 cup Lime juice (freshly squeezed)
• 1 cup White vinegar
• 2 tablespoons Sugar
• 2 tablespoons Salt
• 2 teaspoons Ground cumin

Directions

Step 1

Prepare your canning jars, lids, and rings: Wash them in warm, soapy water and rinse thoroughly. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the jars hot while you prepare the salsa.

Step 2

Peel the tomatoes: Bring a large pot of water to a boil, then prepare a separate bowl of ice water. Score the bottom of each tomato with an 'X' shape, blanch them in the boiling water for 30-60 seconds, and immediately transfer them to the ice water. Peel off the skins and discard.

Step 3

Chop all the vegetables: Core and chop the peeled tomatoes, dice the onions, chop the bell peppers, seed and finely chop the jalapeños, and mince the garlic.

Step 4

In a large stockpot, combine the chopped tomatoes, onions, bell peppers, jalapeños, and garlic. Add the cilantro, lime juice, vinegar, sugar, salt, and ground cumin to the pot. Mix thoroughly.

Step 5

Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Reduce the heat to a simmer and let the salsa cook for 45 minutes, or until it thickens to your preferred consistency.

Step 6

Taste the salsa and adjust seasoning if necessary. Be careful not to skip this step, as flavors may intensify during the cooking process.

Step 7

Carefully ladle the hot salsa into sterilized canning jars, leaving 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue.

Step 8

Place the lids on the jars and secure them with the rings until fingertip-tight. Do not overtighten.

Step 9

Process the jars in a boiling water bath canner for 15 minutes (adjust for altitude if necessary). Ensure the jars are covered by at least 1-2 inches of water.

Step 10

Carefully remove the jars from the canner using a jar lifter and place them on a towel or heat-safe surface. Let them cool undisturbed for 24 hours. Check the seals: the lids should not pop when pressed.

Step 11

Store the sealed jars in a cool, dark place for up to 1 year. Use any unsealed jars promptly and refrigerate after opening.

Nutrition Facts

Serving size	9110.3 grams (9110.3g)

Amount per serving	% Daily Value*
Calories	2063

Total Fat 20.60g	26%
Saturated Fat 0.30g	2%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 14622mg	636%
Total Carbohydrate 449.70g	164%
Dietary Fiber 119.80g	428%
Total Sugars 272.40g
Protein 84.60g	169%

Vitamin D 0IU	0%
Calcium 1152mg	89%
Iron 35mg	196%
Potassium 19874mg	423%

*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: 8.0%

Protein: 14.6%

Carbs: 77.4%