Zesty Salsa for Canning

Capture the vibrant flavors of summer with this Zesty Salsa for Canning, a must-have recipe for preserving garden-fresh goodness all year long. This homemade salsa combines juicy, vine-ripened tomatoes, crisp bell peppers, zesty jalapeños, and tangy lime juice for a bold and flavorful blend. With aromatic cumin, freshly chopped cilantro, and a touch of garlic, each spoonful bursts with irresistible Mexican-inspired flavor. Perfectly balanced with a hint of sweetness and optional red pepper flakes for added heat, this salsa is crafted for long-term storage through easy water bath canning. Whether served with tortilla chips, as a topping for tacos, or as a jarred gift, this homemade salsa ensures fresh, bold flavors whenever you crave them. Keywords to highlight include "homemade salsa," "canning recipe," and "zesty salsa for preserving."

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 8 cups Tomatoes
• 2.5 cups Onions
• 1.5 cups Bell peppers (any color)
• 1 cup Jalapeños (seeded for less heat or keep seeds for extra spice)
• 6 cloves Minced garlic
• 1 cup Cilantro (chopped)
• 0.75 cup White vinegar
• 0.5 cup Lime juice
• 1 tablespoon Ground cumin
• 2 teaspoons Salt
• 1 teaspoon Sugar
• 0.5 teaspoon Crushed red pepper flakes (optional for extra heat)

Directions

Step 1

Prepare your canning equipment by washing the jars and lids in hot, soapy water, and sterilizing them in boiling water as per canning protocol. Keep them hot while you prepare the salsa.

Step 2

Bring a large pot of water to a boil. Carefully place the tomatoes in the boiling water for 30 seconds, then transfer them to an ice water bath. Peel off the skins and chop the tomatoes into small pieces.

Step 3

In a large pot, combine the chopped tomatoes, onions, bell peppers, jalapeños, and minced garlic.

Step 4

Add the chopped cilantro, white vinegar, lime juice, ground cumin, salt, sugar, and optional crushed red pepper flakes into the pot. Stir well to combine.

Step 5

Place the pot on medium heat and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10-15 minutes, stirring occasionally, to meld the flavors.

Step 6

While the salsa simmers, bring another large pot of water to boil for processing the jars.

Step 7

Ladle the hot salsa into the hot, sterilized jars, leaving about 1/2 inch of headspace at the top of each jar. Use a clean knife or spatula to remove any air bubbles.

Step 8

Wipe the jar rims clean with a damp towel and place the lids on top. Screw the bands on until fingertip-tight.

Step 9

Carefully place the jars into the boiling water bath, making sure they are fully submerged by at least 1 inch of water. Process the jars for 15 minutes at a full boil (adjust for altitude if necessary).

Step 10

Remove the jars from the water bath and set them on a towel to cool. Ensure the lids have sealed properly (you’ll hear a 'pop' or the lids should not flex when pressed).

Step 11

Label and store the jars in a cool, dark place. Allow the salsa to sit for at least 24 hours before consuming to allow the flavors to develop. Properly processed jars can be stored for up to a year.

Nutrition Facts

Serving size	2908.2 grams (2908.2g)

Amount per serving	% Daily Value*
Calories	767

Total Fat 11.40g	15%
Saturated Fat 0.90g	5%
Polyunsaturated Fat 1.30g
Cholesterol 0mg	0%
Sodium 5228mg	227%
Total Carbohydrate 156.20g	57%
Dietary Fiber 44.80g	160%
Total Sugars 90.30g
Protein 26.10g	52%

Vitamin D 0IU	0%
Calcium 464mg	36%
Iron 17mg	92%
Potassium 6076mg	129%

*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: 12.3%

Protein: 12.6%

Carbs: 75.1%