Homemade Salsa for Canning

Preserve the vibrant flavors of summer with this irresistible Homemade Salsa for Canning recipe, perfect for spicing up your pantry! Made with a medley of fresh, ripe tomatoes, zesty jalapeños, crisp green bell peppers, aromatic garlic, and a hint of fresh cilantro, this garden-fresh salsa is perfectly seasoned with cumin, oregano, and a splash of tangy lime juice and white vinegar. Designed for easy canning, this recipe ensures a batch of long-lasting, homemade salsa that you can enjoy year-round. Whether you're hosting a taco night, whipping up a quick snack with tortilla chips, or adding a flavorful punch to your favorite dishes, this salsa is a must-have for preserving the taste of homemade goodness.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

Ingredients

• 10 cups (peeled, cored, and chopped) Fresh tomatoes
• 2 cups (seeded and chopped) Green bell peppers
• 1 cup (seeded and finely chopped) Jalapeño peppers
• 2.5 cups (chopped) Onions
• 6 (minced) Garlic cloves
• 0.5 cup (chopped) Cilantro
• 1.5 tbsp Salt
• 1 tbsp Ground cumin
• 1 tbsp (dried) Oregano
• 1 tbsp Sugar
• 1 cup (5% acidity) White vinegar
• 0.5 cup (freshly squeezed) Lime juice

Directions

Step 1

Start by preparing your vegetables: Peel and core the tomatoes, then chop them finely. Seed and chop the green bell peppers and jalapeño peppers, chop the onions, and mince the garlic.

Step 2

In a large pot, combine the chopped tomatoes, green bell peppers, jalapeño peppers, onions, garlic, and cilantro.

Step 3

Add the salt, ground cumin, dried oregano, sugar, white vinegar, and lime juice to the pot. Stir everything well to combine and evenly distribute the seasonings.

Step 4

Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking. Reduce the heat and let it simmer for 20-30 minutes, or until the vegetables soften and the flavors meld together.

Step 5

Taste the salsa and adjust seasoning if needed by adding more salt or lime juice to taste.

Step 6

While the salsa is simmering, sterilize your canning jars, lids, and bands by boiling them in water for 10 minutes. Keep them warm until ready to use.

Step 7

Carefully ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace. Use a clean, damp cloth to wipe the rims of the jars to remove any residue.

Step 8

Place the lids on the jars and screw the bands on until they are fingertip-tight.

Step 9

Process the jars in a boiling water bath for 15 minutes (adjust for altitude if necessary). Make sure the jars are fully submerged and covered with at least 1-2 inches of water.

Step 10

Carefully remove the jars from the water bath and place them on a towel or heat-safe surface to cool. Listen for the 'pop' sound as the jars seal.

Step 11

Check the seals after the jars have cooled for 12-24 hours. If the lid doesn't flex when pressed, the jar is properly sealed. Any unsealed jars should be refrigerated and consumed within a week.

Step 12

Label the jars with the date and store them in a cool, dark place for up to one year.

Nutrition Facts

Serving size	3200.9 grams (3200.9g)

Amount per serving	% Daily Value*
Calories	793

Total Fat 6.60g	8%
Saturated Fat 1.20g	6%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 10756mg	468%
Total Carbohydrate 168.50g	61%
Dietary Fiber 43.80g	156%
Total Sugars 102.80g
Protein 28.00g	56%

Vitamin D 0IU	0%
Calcium 478mg	37%
Iron 14mg	75%
Potassium 6773mg	144%

*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: 7.0%

Protein: 13.2%

Carbs: 79.7%