Salsa Canning Recipe for a Spicy Summer
Summer is the time for fresh produce, and what better way to preserve the flavors of the season than by making your own salsa? This recipe combines the bright flavors of tomatoes, onions, and peppers with a touch of spice, perfect for topping your favorite dishes or enjoying as a snack.
Ingredients:
- 8 lbs ripe tomatoes, diced
- 2 large white onions, diced
- 2 green bell peppers, diced
- 2 red bell peppers, diced
- 4 jalapeno peppers, finely chopped (adjust to your spice preference)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Equipment:
- Large stockpot
- Canning jars and lids
- Jar lifter
- Water bath canner
- Funnel
- Ladle
- Measuring cups and spoons
- Rubber spatula
- Clean kitchen towels
Instructions:
Preparing the Salsa:
- Sterilize Jars: Wash canning jars and lids in hot, soapy water. Sterilize jars and lids in boiling water for 10 minutes.
- Combine Ingredients: In a large stockpot, combine diced tomatoes, onions, bell peppers, jalapenos, cilantro, lime juice, vinegar, salt, cumin, garlic powder, and black pepper. Bring to a boil over medium-high heat, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Process Salsa: While the salsa is simmering, fill your water bath canner with enough water to cover the jars by at least 2 inches. Bring the water to a rolling boil.
Canning the Salsa:
- Fill Jars: Using a funnel and a ladle, carefully fill sterilized jars with the hot salsa, leaving 1/2 inch of headspace.
- Remove Air Bubbles: Use a rubber spatula to remove any air bubbles from the salsa.
- Wipe Rims: Clean the jar rims with a clean, damp cloth to ensure a clean seal.
- Secure Lids: Place lids on jars and tighten bands securely, but not too tightly.
- Process Jars: Carefully lower filled jars into the boiling water bath. Make sure jars are fully submerged. Process jars for 20 minutes.
- Remove and Cool: After 20 minutes, use a jar lifter to carefully remove jars from the boiling water bath and place them on a clean kitchen towel to cool completely.
- Check Seals: Once cooled, gently press on the center of the lids. The lids should not flex, indicating a good seal. If any lids do not seal, refrigerate the jar and consume within 7 days.
Storage:
Store canned salsa in a cool, dark place for up to 1 year. Once opened, refrigerate the salsa and consume within 7 days.
Tips:
- Spice Level: Adjust the amount of jalapenos to your desired spice level.
- Variations: Feel free to experiment with different ingredients, such as corn, black beans, or other spices.
- Storage: For longer shelf life, consider using a pressure canner instead of a water bath canner.
Enjoy your homemade salsa!
