Fresh Tomato Salsa: Canning for Flavorful Fun All Year Round
Craving the taste of summer, even when the leaves start turning? Canning your own salsa is the perfect way to capture that fresh, vibrant flavor and enjoy it all year long. This recipe uses the juiciest, ripest tomatoes for a salsa that's bursting with flavor, perfect for dipping, topping, or simply enjoying on its own.
Ingredients:
- 8 pounds ripe tomatoes, cored and chopped
- 1 large onion, chopped
- 2-3 jalapenos, finely chopped (adjust to your desired heat level)
- 2 cloves garlic, minced
- 1/2 cup chopped cilantro
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Equipment:
- Large pot for boiling
- Canning jars (pint or quart size)
- Canning lids and rings
- Jar lifter
- Water bath canner
- Large spoon for stirring
- Rubber spatula
- Measuring cups and spoons
- Small bowl for holding lids
Instructions:
1. Prepare the tomatoes:
- Wash and core the tomatoes.
- Chop them into roughly 1/2-inch pieces.
2. Combine ingredients:
- In a large pot, combine the chopped tomatoes, onion, jalapenos, garlic, cilantro, lime juice, olive oil, cumin, salt, and pepper.
- Stir everything together until well combined.
3. Cook the salsa:
- Bring the salsa mixture to a boil over medium heat.
- Reduce heat to low and simmer for 30-45 minutes, stirring occasionally, until the salsa has thickened and the tomatoes have softened.
4. Sterilize jars and lids:
- Wash the canning jars and lids with soap and hot water.
- Place the jars in a boiling water bath for 10 minutes to sterilize.
- Place the lids in a small bowl and cover with boiling water for a few minutes.
5. Fill the jars:
- Carefully remove the sterilized jars from the boiling water bath using a jar lifter.
- Use a ladle to fill the jars with the salsa, leaving 1/2-inch headspace at the top.
- Use a rubber spatula to remove any air bubbles.
6. Wipe rims and seal:
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place a sterilized lid on each jar and tighten the ring to finger-tight.
7. Process in water bath:
- Fill the water bath canner with enough water to cover the jars by at least an inch.
- Bring the water to a boil.
- Carefully place the jars in the boiling water bath.
- Process the jars for 20 minutes for pint jars or 25 minutes for quart jars.
- Make sure the water is continuously boiling during the processing time.
8. Cool and store:
- After processing, carefully remove the jars from the water bath using a jar lifter.
- Place the jars on a clean, dry towel to cool completely.
- As the jars cool, you should hear a "popping" sound as the lids seal.
- Once the jars are cool, check the lids to make sure they are properly sealed.
- Store the jars in a cool, dark place.
Enjoy your homemade canned salsa! This salsa is great for dipping chips, topping tacos, or adding a burst of flavor to your favorite dishes. It will keep for up to a year in a cool, dark place.
Tips:
- Adjust the spice level: Add more or fewer jalapenos to achieve your desired level of heat.
- Experiment with different ingredients: Try adding corn, black beans, or other vegetables for a more complex salsa.
- Use fresh ingredients: For the best flavor, use ripe tomatoes and fresh herbs.
- Follow canning instructions carefully: Proper canning techniques are essential for ensuring safe and delicious salsa.
- Label and date your jars: This will help you keep track of the contents and freshness of your salsa.
