Fresh Tomato Salsa for Canning: A Burst of Flavor in a Jar
Summer's bounty of fresh tomatoes begs to be preserved, and canning a delicious salsa is a fantastic way to capture that vibrant flavor for the colder months. This recipe features a vibrant blend of fresh, ripe tomatoes, onions, peppers, and cilantro, creating a salsa that's perfect for topping tacos, nachos, or simply enjoying with chips.
Ingredients You'll Need:
- 6 pounds ripe tomatoes, chopped (about 10 medium-sized tomatoes)
- 2 large onions, chopped
- 2 green bell peppers, chopped
- 2 jalapeño peppers, seeded and chopped (adjust to taste preference)
- 1 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
Equipment You'll Need:
- Large pot
- Food mill or blender
- Canning jars (pint-sized are ideal)
- Canning lids and rings
- Water bath canner
- Jar lifter
Instructions:
Step 1: Preparing the Salsa
- Prepare the tomatoes: Wash and chop the tomatoes. For a smoother salsa, use a food mill to remove the seeds and skins.
- Combine the ingredients: In a large pot, combine the chopped tomatoes, onions, bell peppers, jalapeños, cilantro, lime juice, salt, cumin, and pepper. Bring to a simmer over medium heat and cook for 15-20 minutes, stirring occasionally, until the vegetables have softened.
- Adjust the heat: Taste the salsa and adjust the amount of jalapeño peppers for your desired spice level. You can add more or less depending on your preference.
Step 2: Canning the Salsa
- Prepare the jars: Wash and sterilize the canning jars, lids, and rings.
- Fill the jars: Ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace.
- Wipe the rims: Wipe the rims of the jars with a clean damp cloth to remove any spills or residue.
- Seal the jars: Place the lids on the jars and screw on the rings, but don't tighten them completely.
- Process the jars: Fill the water bath canner with water to about 1 inch above the tops of the jars. Bring the water to a boil, then lower the jars into the canner. Process the jars for 20 minutes, making sure the water remains boiling throughout the processing time.
- Remove and cool: After 20 minutes, carefully remove the jars from the canner using a jar lifter and place them on a clean towel to cool completely. As the jars cool, you'll hear a popping sound as they seal.
Tips and Tricks
- Add your favorite flavors: This recipe is a base for your own creativity. Feel free to add other ingredients like chopped garlic, diced red onion, or a pinch of chili powder.
- Experiment with spices: Explore different spice combinations for a unique flavor profile.
- Canning safety: Always follow proper canning guidelines for safety. Make sure the jars are properly sealed and properly processed to prevent spoilage.
Enjoy your homemade salsa!
Store the canned salsa in a cool, dark place for up to a year.
