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Homemade Canned Salsa: 5 Steps to Summer’s Best

Homemade Canned Salsa (Summer Harvest)
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Preserve the taste of summer with this easy homemade canned salsa recipe. Perfect for gardeners with abundant tomatoes and peppers, this guide will help you create a delicious, fresh salsa to enjoy all year long.

Ingredients

Scale
  • 4 cups chopped tomatoes
  • 2 cups chopped onions
  • 1 cup chopped green bell peppers
  • 1/2 cup chopped jalapeño peppers (seeds removed for milder salsa)
  • 2-3 cloves garlic, minced
  • 1/4 cup apple cider vinegar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (optional)

Instructions

  1. Prepare your canning supplies: sterilize jars, lids, and rings.
  2. Combine tomatoes, onions, bell peppers, jalapeños, and garlic in a large pot.
  3. Stir in apple cider vinegar, salt, pepper, cumin, and chili powder if using.
  4. Bring the mixture to a boil over medium-high heat.
  5. Reduce heat and simmer for 20-30 minutes, stirring occasionally, until the vegetables are tender and the salsa has thickened slightly.
  6. Ladle the hot salsa into the prepared jars, leaving 1/2 inch of headspace.
  7. Wipe jar rims clean and place lids and rings on tightly.
  8. Process the jars in a boiling water bath for 15 minutes (adjust for altitude if necessary).
  9. Carefully remove jars from the water bath and let them cool completely on a towel-lined counter.
  10. Check seals after 12-24 hours. If a lid does not flex when pressed, the salsa is properly sealed. Store unsealed jars in the refrigerator and consume within a week.

Notes

  • For a smoother salsa, you can pulse the ingredients in a food processor before cooking.
  • Adjust the amount of jalapeños and seeds to control the heat level.
  • Add other spices like cilantro or oregano to customize your salsa.

Nutrition

Find it online: https://savoryskies.com/homemade-canned-salsa-summer-harvest/