Salsa Recipes for Canning with Fresh Tomatoes
Summer is the perfect time to enjoy the bounty of fresh tomatoes, and what better way to preserve that deliciousness than by canning your own homemade salsa? Not only is it a fun and rewarding project, but it's also a great way to enjoy the vibrant flavors of salsa all year long.
Here are two salsa recipes for canning with fresh tomatoes:
Classic Tomato Salsa
Yields: About 7 pints Prep time: 30 minutes Cook time: 25 minutes Canning time: 40-45 minutes
Ingredients:
- 12 pounds ripe tomatoes, cored and chopped
- 2 large white onions, chopped
- 4 green bell peppers, chopped
- 4 jalapeno peppers, seeded and chopped (or more to taste)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 4 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
Equipment:
- Large stockpot
- Canning jars and lids (7 pints)
- Canning rack
- Jar lifter
- Wide-mouth funnel
- Large spoon or ladle
- Water bath canner
- Measuring cups and spoons
- Cutting board and knife
- Pot holder
- Clean towels
Instructions:
- Prepare your equipment: Wash and sterilize jars and lids. Fill the water bath canner with water and bring to a boil.
- Prepare the salsa: In a large stockpot, combine all ingredients and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally.
- Fill the jars: Carefully ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims of the jars with a clean, damp towel to remove any spills.
- Process the jars: Using a jar lifter, carefully lower the filled jars into the boiling water bath. Process for 40-45 minutes, making sure the jars are completely submerged.
- Remove and cool: After processing, carefully remove the jars from the water bath and place them on a clean towel to cool completely. Listen for the telltale "pop" of the lids sealing.
- Store: Once completely cooled, check the seals. Store in a cool, dark place for up to a year.
Roasted Tomato Salsa
This recipe uses roasted tomatoes for a richer, deeper flavor.
Yields: About 6 pints Prep time: 30 minutes Cook time: 1 hour Canning time: 40-45 minutes
Ingredients:
- 12 pounds ripe tomatoes, halved
- 2 large white onions, quartered
- 4 green bell peppers, cored and cut into quarters
- 4 jalapeno peppers, halved (or more to taste)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions:
- Prepare your equipment: Wash and sterilize jars and lids. Fill the water bath canner with water and bring to a boil.
- Roast the vegetables: Preheat oven to 400 degrees F (200 degrees C). Toss the halved tomatoes, onion quarters, bell peppers, jalapeno peppers, and olive oil in a large bowl. Spread the vegetables on a baking sheet lined with parchment paper. Roast for 1 hour, or until softened and slightly charred.
- Make the salsa: Once roasted, let the vegetables cool slightly. Remove the skins from the tomatoes if desired. Combine the roasted vegetables, cilantro, lime juice, white vinegar, salt, pepper, cumin, and chili powder in a large stockpot. Use an immersion blender or food processor to puree the mixture until it reaches your desired consistency.
- Fill the jars: Carefully ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims of the jars with a clean, damp towel to remove any spills.
- Process the jars: Using a jar lifter, carefully lower the filled jars into the boiling water bath. Process for 40-45 minutes, making sure the jars are completely submerged.
- Remove and cool: After processing, carefully remove the jars from the water bath and place them on a clean towel to cool completely. Listen for the telltale "pop" of the lids sealing.
- Store: Once completely cooled, check the seals. Store in a cool, dark place for up to a year.
Tips for Canning Salsa:
- Use ripe tomatoes: For the best flavor, use ripe tomatoes that are free of blemishes.
- Adjust spice levels: Add more jalapeno peppers for a hotter salsa, or omit them altogether for a milder salsa.
- Add other ingredients: Experiment with different ingredients, such as garlic, corn, or beans.
- Label your jars: Label your jars with the date and contents so you know what you're opening.
Enjoy your delicious homemade canned salsa!
