The Easy and Best Homemade Salsa Recipe for Canning
This homemade canned salsa is a burst of vibrant flavors, featuring sweet onions, tomatoes, and sweet, hot peppers. With a perfect balance of mild heat and natural sweetness, it preserves your garden harvest to enjoy all year long. Ideal for water bath canning,
Ingredients
- 2 lbs Onions
- 4 lbs peppers of choice: Jalapeños, Anaheim, Bell Peppers, of a mix of all three.
- 10 lbs Tomatoes
- 6 tsp Salt
- 1 tsp Pepper
- 2 cups vinegar
- 1/4 cup Cilantro Diced Optional
Instructions
- Begin by peeling or scalding off the skins of the tomatoes if desired. Finely chop the 10 pounds of fresh tomatoes and place them in a large stockpot, initiating a simmer to reduce the tomatoes.
- While the tomatoes simmer, finely chop the 2 pounds of onions and 4 pounds of peppers of your choice. For those with sensitive skin, use gloves and ensure thorough handwashing before any contact.
- Add the chopped onions, peppers, and other ingredients (6 tsp salt, 1 tsp pepper, 2 cups vinegar) to the simmering tomatoes. Allow the mixture to simmer until your preferred thickness is achieved; this may take a few hours. If using cilantro, it's best added towards the end of the process. Once the desired thickness is attained, let the mixture undergo a low boil for 10 minutes.
- Pack the salsa into clean, hot quart jars, or adjust the quantity by halving the recipe and using pints if preferred, leaving a 1/2-inch headroom. Seal the jars and process them for 15 minutes in a simmering hot-water bath. This process ensures a safe seal, and a flavorful and well-preserved homemade salsa.
Notes
After processing the jars in the simmering hot-water bath for 15 minutes, carefully remove them from the water bath using jar lifters or tongs. Place the hot jars on a clean towel or cooling rack, leaving some space between them to allow for proper air circulation. Allow the jars to cool naturally at room temperature for 12 to 24 hours.
During this cooling period, you'll likely hear a satisfying "ping" sound as the jars seal. To check if they are sealed properly, gently press down on the center of each lid. If it doesn't pop back, and there's no flex or movement, the jar is sealed. Additionally, visually inspect the lids; a concave indentation in the center indicates a successful seal. Any jars that haven't sealed properly should be refrigerated and consumed within a reasonable timeframe.
Proper cooling and sealing are crucial for the long-term preservation of your homemade salsa. This additional step ensures the safety and quality of your preserved product, showcasing your commitment to the homesteading lifestyle.
Nutrition
Serving: 1/2 cupCalories: 38kcalCarbohydrates: 8gProtein: 1gSodium: 297mgFiber: 2gSugar: 4g
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