Salsa Recipe for Canning Fresh Tomatoes
Summer's bounty of juicy tomatoes is a perfect time to whip up some delicious salsa and preserve it for enjoyment throughout the year. This recipe will guide you through the steps of creating a vibrant, flavorful salsa that's perfect for canning and savoring all winter long.
Ingredients:
- 8 pounds ripe tomatoes, peeled and chopped (you can use a food mill for smooth salsa, or leave some chunks for a rustic texture)
- 1 large white onion, finely chopped
- 2 green bell peppers, finely chopped (or use a mix of green and red for color)
- 2-3 jalapeño peppers, finely chopped (adjust to your desired heat level)
- 1/2 cup chopped cilantro
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 2 tablespoons salt
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Equipment:
- Large stock pot
- Immersion blender or food mill (optional)
- Canning jars and lids (pint or quart size)
- Canning rack or jar lifter
- Large pot for water bath canning
- Jar funnel
- Magnetic lid lifter
- Ladle
- Clean dishcloths
Instructions:
Preparing the Salsa:
- Prepare tomatoes: Wash and peel the tomatoes. You can blanch them for easier peeling, or use a sharp knife to carefully remove the skin. Chop the tomatoes into your desired size.
- Combine ingredients: In a large stock pot, combine the chopped tomatoes, onion, bell peppers, jalapeños, cilantro, lime juice, apple cider vinegar, salt, cumin, oregano, garlic powder, and black pepper.
- Cook and blend: Bring the mixture to a boil over medium heat, then reduce heat and simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld and the salsa to thicken slightly.
- Adjust consistency: If you prefer a smoother salsa, use an immersion blender to blend the mixture to your desired consistency. Alternatively, you can use a food mill for a smoother result.
Canning the Salsa:
- Prepare jars and lids: Wash and sterilize the canning jars and lids in boiling water for 10 minutes. Let them dry completely.
- Fill jars: Carefully ladle the hot salsa into the sterilized jars, leaving about 1/2 inch headspace at the top. Use a jar funnel to avoid spills.
- Wipe rims: Wipe the jar rims with a clean, damp cloth to remove any spills or residue.
- Place lids: Place the lids on the jars and screw on the rings until they are finger-tight. Do not over-tighten.
- Process jars: Place a canning rack in the bottom of a large pot and fill it with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil. Carefully lower the jars into the boiling water bath, ensuring they are fully submerged. Process the jars for 20 minutes for pints or 25 minutes for quarts.
- Remove jars: After processing time is complete, carefully remove the jars from the boiling water bath and place them on a clean, dry towel. Allow them to cool completely.
- Test seals: After the jars have cooled, gently press down on the center of the lids. If the lids pop back up, the seal is not successful. You will need to re-process these jars. If the lids stay pressed down, the jars are properly sealed.
- Label and store: Once the jars are completely cooled, label them with the date and contents. Store in a cool, dark place.
Tips:
- Freshness is key: Use the freshest, ripest tomatoes possible for the best flavor.
- Adjust spice level: Adjust the amount of jalapeño peppers to suit your taste preference.
- Other variations: You can experiment with adding other ingredients like corn, black beans, or diced mango.
- Freezing option: If you don't want to can your salsa, you can freeze it in freezer-safe containers for up to 3 months.
Enjoy your homemade canned salsa! It's perfect for topping chips, tacos, burritos, or any dish that needs a burst of flavor.
