Homemade Salsa for Canning

Homemade Salsa for Canning

from makeawhisk.com
Canning
60 min
5 servings
15 kcal / serving

This homemade salsa for canning recipe is a delicious, safe, and easy way to preserve fresh summer tomatoes with the perfect balance of heat, flavor, and texture. Great for year-round enjoyment or gifting.

Ingredients

  • 6 cupstomatoes, peeled, chopped, and drained
  • 2 cupsgreen bell peppers, chopped
  • ¾ cuponion, chopped
  • 1 cupjalapeño peppers, finely chopped (remove seeds for less heat)
  • 2 clovesgarlic, minced
  • 2 teaspoonscumin
  • ¼ cupfresh cilantro or 1 teaspoon dried cilantro
  • 1 teaspoondried oregano
  • 1 ½ teaspoonssalt
  • 1 teaspoonblack pepper
  • 1 tablespoonsugar
  • ½ cupwhite vinegar
  • 1 cantomato paste

Directions

  1. 1

    Peel and seed the tomatoes by blanching them in hot water, then transferring to an ice bath and removing the skins. Chop and drain well.

  2. 2

    Use a food processor to finely chop the bell peppers, onions, jalapeños, and garlic. Drain each in a colander after chopping.

  3. 3

    Combine all ingredients in a large stockpot: tomatoes, peppers, onion, jalapeños, garlic, cumin, cilantro, oregano, salt, pepper, sugar, vinegar, and tomato paste.

  4. 4

    Bring the mixture to a gentle boil, then reduce heat and simmer for 10–15 minutes, stirring frequently.

  5. 5

    Prepare sterilized jars and lids. Fill hot jars with salsa, leaving 1/2 inch of headspace. Wipe rims clean and seal with lids and rings.

  6. 6

    Process jars in a boiling water bath for 15 minutes (adjust for altitude). Remove and let cool completely.

  7. 7

    Check seals after cooling. Store sealed jars in a cool, dark place. Refrigerate any unsealed jars and consume within a week.