Salsa for Canning
A bright and vibrant blend of fresh tomatoes, zesty peppers, and aromatic spices, simmered to perfection and ready for canning. Make 4-6 pints.
Servings: 5 pints
Ingredients
- 8 cups tomatoes diced and peeled
- 2½ cups onions finely chopped
- 1½ cups green bell peppers diced
- ¼ cup jalapeno peppers finely diced (adjust to taste for heat)*
- 6 garlic cloves pressed or minced*
- 2 tsp cumin seeds ground *
- 2 tsp freshly ground black pepper *
- 2 tbsp sea salt or pickling salt
- ¼ cup fresh cilantro finely chopped*
- 1 cup apple cider vinegar with 5% acidity
- 2 cups tomato sauce choose a high-quality brand
- 2 cups tomato paste
- ⅓ cup granulated sugar
Instructions
- Preparation: Before you begin, make sure you have clean jars, lids, and bands. Sterilize the jars and lids in boiling water or in a dishwasher on the hottest setting. Make sure everything is chopped and ready to go before you put the salsa on the stove.
- Cook. Put all of your ingredients into a large stock pan and simmer for at least 30 minutes until the mixture thickens slightly, After simmering, do a taste test. If you prefer your salsa with a little more kick, consider adding an extra pinch of ground cumin or a few more finely chopped jalapenos. If it's too spicy, add a touch more sugar to balance the heat. As long as you do not reduce the sugar, the vinegar, or add more tomatoes, you are fine.
- Jarring the Salsa: Using a funnel, carefully ladle the hot salsa into the prepared jars, leaving about a 1/2-inch headspace from the top. This space allows the salsa to expand during processing. Using a clean, damp cloth or paper towel, wipe the rims of the jars to ensure they're free from any residue. Place the sterilized lids on the jars and screw on the bands until they are fingertip-tight.
- Processing the Jars: Prepare a boiling water bath in a large canning pot. The water should be deep enough to cover the jars by at least an inch. Gently lower the filled jars into the boiling water using a jar lifter or a similar tool. Once all the jars are in the pot, put the lid on and let them process for 20 minutes.
- Cooling and Storing: After the boiling water bath, carefully remove the jars from the pot using the jar lifter and place them on a wooden board or a thick towel to cool. It's important to let them cool in a draft-free spot. As they cool, you'll likely hear a "pop" or "ping" sound - this is a sign that the jars are sealing. Once cooled, check the seals by pressing down on the center of each lid. If it doesn't pop back, it's sealed. If any jars haven't sealed, refrigerate them and consume within a week.
- Long Term Storage: Store the sealed jars in a cool, dark place. Ideally, wait at least a week before opening to let the flavors meld, but if you can't resist, go ahead and enjoy! The salsa should be consumed within a year for the best quality.
Notes
The asterisks (*) next to certain ingredients are simply markers. They indicate that you can adjust the quantity slightly to suit your taste preferences.
When canning, it's always a good idea to prepare a few extra jars just in case your yield is slightly more than expected. If you have any leftover salsa that doesn't fit into your jars for canning, you can store it in the refrigerator and enjoy it fresh over the next week or so.
When canning, it's always a good idea to prepare a few extra jars just in case your yield is slightly more than expected. If you have any leftover salsa that doesn't fit into your jars for canning, you can store it in the refrigerator and enjoy it fresh over the next week or so.