Homemade Salsa Recipe for Canning
Introduction
Enjoy the taste of summer all year round with this easy homemade salsa recipe perfect for canning. This recipe is versatile and can be customized to your own preferences. Whether you prefer a mild or spicy salsa, you can easily adjust the ingredients to create your own perfect blend.
Ingredients
For the Salsa:
- 4 pounds ripe tomatoes, chopped
- 1 large white onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and minced (or more to taste)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons cumin
- 2 tablespoons oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
For Canning:
- 8 pint jars with lids and rings
- Canning rack
- Large pot for boiling water
- Jar lifter
- Water bath canner
Instructions
Making the Salsa:
- Prepare the Vegetables: Wash, chop, and seed the tomatoes, onions, bell pepper, and jalapeno pepper. Finely chop the cilantro.
- Combine Ingredients: In a large bowl, combine all the salsa ingredients: tomatoes, onion, bell pepper, jalapeno pepper, cilantro, lime juice, cumin, oregano, salt, pepper, and garlic powder. Stir well to combine.
- Taste and Adjust: Taste the salsa and adjust the seasoning according to your preferences. You may want to add more jalapeno pepper for a spicier salsa, or more lime juice for a brighter flavor.
- Cook the Salsa: Transfer the salsa to a large pot. Bring to a simmer over medium heat and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the salsa to thicken slightly.
Canning the Salsa:
- Sterilize Jars: Wash the jars and lids in hot soapy water. Place the jars on a canning rack in a large pot filled with boiling water. Boil for 10 minutes.
- Prepare Water Bath: Fill the water bath canner with water to about 2 inches above the top of the jars. Bring the water to a boil.
- Fill Jars: Carefully remove the hot jars from the boiling water using a jar lifter and place them on a clean, dry surface. Fill the jars with the hot salsa, leaving 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue.
- Process Jars: Place the lids on the jars and screw on the rings, but don't tighten them completely. Lower the filled jars into the boiling water bath, ensuring they are completely submerged. Process the jars for 20 minutes, adjusting the processing time according to your altitude.
- Cool and Store: Once the processing time is complete, carefully remove the jars from the water bath and place them on a clean, dry surface. Allow them to cool completely. As the jars cool, you should hear a "popping" sound as the lids seal. Check to make sure all the lids have sealed by gently pressing on the center of the lid. If the lid springs back, it didn't seal properly and should be refrigerated and eaten within a few days. Once the jars are completely cooled, you can tighten the rings.
- Store: Store your canned salsa in a cool, dark place for up to a year.
Tips
- Adjust Heat: For a milder salsa, omit the jalapeno pepper or use a milder pepper like a poblano. For a hotter salsa, add more jalapeno pepper or other hot peppers like habanero.
- Add Other Ingredients: You can add other ingredients to your salsa, such as corn, black beans, or diced mango for a more complex flavor.
- Flavor Combinations: Experiment with different herbs and spices to create your own unique salsa flavors.
- Freezing: If you don't want to can your salsa, you can freeze it for up to 3 months. To freeze, pour the salsa into freezer-safe containers, leaving room for expansion.
Enjoy your homemade canned salsa! It's delicious on everything from tacos and nachos to eggs and sandwiches.
