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Garden Salsa or Canning Salsa

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  • Prep time: 45 minutes

  • Cook time: 45 minutes

  • Processing time: 15 minutes

  • Total time: 1 hour and 45 minutes

  • Yields: Approximately 7-8 pint jars

  • Difficulty: Easy

Equipment Needed:

  • Large stainless steel stockpot (at least 10-quart capacity)

  • Water bath canner with rack

  • Canning jars (7-8 pint jars)

  • New lids and bands for jars

  • Jar lifter

  • Canning funnel

  • Bubble remover/headspace tool

  • Ladle

  • Clean kitchen towels

Ingredients:

  • 10 cups tomatoes (Roma or other paste tomatoes are best), peeled, cored, and chopped

  • 3 cups onions, chopped

  • 2 cups green bell peppers, chopped

  • 1 cup jalapeño peppers, seeded and finely chopped (adjust for desired heat)

  • 6 cloves garlic, minced

  • 1 cup apple cider vinegar

  • 1/2 cup fresh cilantro, chopped

  • 2 tablespoons granulated sugar (optional, to balance acidity)

  • 1 tablespoon salt

  • 1 teaspoon ground cumin

  • 1 teaspoon black pepper

  • 1/2 teaspoon dried oregano

  • 1 (6-ounce) can tomato paste (optional, for thicker salsa)

Important Canning Safety Note: It is crucial to follow USDA canning guidelines for safety. This recipe includes a sufficient amount of acid (vinegar) to make the tomatoes safe for water bath canning. Do not alter the proportions of tomatoes, vinegar, or other ingredients, as this could affect the safety of the final product. For more information, refer to the National Center for Home Food Preservation (NCHFP) website.

Instructions:

  1. Prepare the Canner and Jars: Fill your water bath canner with water and place it on the stove to heat. Wash your canning jars in hot, soapy water and rinse them well. Keep the jars hot by placing them in the canner or a separate pot of hot water until you are ready to fill them. Place the lids in a small saucepan of hot (not boiling) water and keep warm.

  2. Prepare the Vegetables:

  • Peel Tomatoes: To easily peel tomatoes, cut a small ‘X’ in the bottom of each tomato. Blanch them in boiling water for 30-60 seconds until the skins begin to split. Immediately transfer them to an ice water bath. Once cool enough to handle, the skins will slip right off.

  • Core and Chop: Core and coarsely chop the tomatoes. Finely chop the onions, green peppers, and jalapeño peppers. Mince the garlic and chop the cilantro.

  1. Combine and Cook: In your large stockpot, combine the chopped tomatoes, onions, green peppers, jalapeño peppers, garlic, vinegar, sugar, salt, cumin, black pepper, and oregano. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 45 minutes, stirring frequently to prevent sticking. The salsa will thicken slightly. If you prefer a thicker salsa, stir in the tomato paste during the last 10 minutes of cooking.

  2. Fill the Jars: Remove a hot jar from the water bath canner and place it on a towel-lined counter. Using the canning funnel and ladle, carefully fill the jar with the hot salsa, leaving a generous 1/2-inch headspace at the top. Run the bubble remover tool along the inside edges of the jar to release any trapped air bubbles. Adjust the headspace if necessary by adding more salsa.

  3. Apply Lids: Wipe the rim of the jar with a clean, damp cloth to remove any spills. Center a warm lid on the jar and screw on the band until it is fingertip tight (snug, but not overly tight). Place the filled jar back into the canner rack. Repeat with the remaining jars.

  4. Process the Jars: Once all jars are in the canner, ensure they are covered by at least 1 inch of water. Bring the water to a rolling boil. Once boiling, place the lid on the canner. Process the jars for 15 minutes (adjust processing time based on your altitude – see note below).

  5. Cool and Store: After the processing time is complete, turn off the heat and remove the canner lid. Let the jars sit undisturbed in the hot water for 5 minutes. Then, using the jar lifter, carefully remove the jars from the canner and place them upright on a towel-lined counter, leaving some space between each jar. Allow the jars to cool completely, undisturbed, for 12-24 hours. You should hear a ‘pop’ sound as the lids seal. Once cool, test the seals by pressing down on the center of the lid; it should not flex or pop back. Remove the bands, wipe the jars clean, and label them with the date and contents. Store the sealed jars in a cool, dark, and dry place for up to a year. Any jars that did not seal should be refrigerated and consumed within a week.

Altitude Adjustments for Processing Time:

  • 1,001 – 3,000 feet: Add 5 minutes

  • 3,001 – 6,000 feet: Add 10 minutes

  • 6,001 – 8,000 feet: Add 15 minutes

  • 8,001 – 10,000 feet: Add 20 minutes

Why You’ll Love This Recipe:

  • Garden Fresh Flavor: Captures the peak-season taste of your garden’s bounty.

  • Customizable Heat: Easily adjust the amount of jalapeños to make it as mild or spicy as you like.

  • Versatile: Perfect for dipping with chips, topping tacos, spooning over eggs, or using in your favorite recipes.

  • Great for Gifting: Homemade salsa makes a thoughtful and delicious gift for friends and family.

  • Economical: A wonderful way to preserve an abundance of tomatoes and peppers.

Nutritional Information (per 1/4 cup serving):

  • Calories: 20

  • Total Fat: 0g

  • Saturated Fat: 0g

  • Cholesterol: 0mg

  • Sodium: 110mg

  • Total Carbohydrates: 4g

  • Dietary Fiber: 1g

  • Sugars: 3g

  • Protein: 0g

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