Homemade Salsa is Delicious!
Salsa is such a versatile ingredient in so many kinds of dishes. Tacos, nachos, omelettes, burritos, or all by itself with tortilla chips! This canned fresh garden salsa is a perfect way to use up all of those garden tomatoes and peppers!
Makes about ten 8 oz jars of five pint jars
Ingredients:
- 7 cups chopped cored peeled tomatoes
- 2 cups chopped onions
- 1 cups chopped green pepper
- 4 jalapeño peppers, seeded and chopped (you can leave in the seeds if you like it spicy)
- 3 tsp minced garlic
- 1 5.5 oz can tomato paste
- 3/4 cup white vinegar
- 1/2 cup chopped fresh cilantro or 1 Tbsp dried cilantro
- 1/2 tsp cumin
Supplies:
- Large saucepan
- Cutting board
- Measuring cups and spoons
- Water Canner
- Jars, rims, and lids
- Canning equipment (funnel, spatula, tongs, towel, paper towels)
Steps for Canned Salsa
- Step 1: Prepare tomatoes by removing skins and cores. See how to do that here.
- Step 2: Chop tomatoes, onions, green peppers, and jalapeño peppers. Put in large saucepan and mix in garlic, tomato paste, vinegar, cilantro, and cumin.
- Step 3: Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring often, until thickened, about 30 minutes.
- Step 4: While the salsa is cooking, prepare canner, jars, and lids. See my canning tips here.
- Step 5: Ladle hot salsa into jars, leaving 1/2 inch headspace. Remove air bubbles with spatula and add more salsa if needed. Wipe rim. Center lid on jar. Screw band down until finger-tight.
- Step 6: Place jars in canner, making sure they are completely covered with water. Bring to a boil. Process 8 oz jars and pint jars for 20 minutes.
- Step 7: Remove lid, wait five minutes, then remove jars, and let them cool for 24 hours. Wipe down and store.
Enjoy your homemade canned fresh garden salsa within the next year for best quality, but will it really last that long? 🙂
~ Rachel
Canned Fresh Garden Salsa
Yield:
Ten 8 oz jars (or five pint jars)
Prep Time:
30 minutes
Cook Time:
30 minutes
Additional Time:
30 minutes
Total Time:
1 hour 30 minutes
Salsa is such a versatile ingredient in so many kinds of dishes. Tacos, nachos, omelettes, burritos, or all by itself with tortilla chips! This canned fresh garden salsa is a perfect way to use up all of those garden tomatoes and peppers!
Ingredients
- 7 cups chopped cored peeled tomatoes
- 2 cups chopped onions
- 1 cups chopped green pepper
- 4 jalapeño peppers, seeded and chopped (you can leave in the seeds if you like it spicy)
- 3 tsp minced garlic
- 1 5.5 oz can tomato paste
- 3/4 cup white vinegar
- 1/2 cup chopped fresh cilantro or 1 Tbsp dried cilantro
- 1/2 tsp cumin
Instructions
- Prepare tomatoes by removing skins and cores.
- Chop tomatoes, onions, green peppers, and jalapeño peppers. Put in large saucepan and mix in garlic, tomato paste, vinegar, cilantro, and cumin.
- Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring often, until thickened, about 30 minutes.
- While the salsa is cooking, prepare canner, jars, and lids.
- Ladle hot salsa into jars, leaving 1/2 inch headspace. Remove air bubbles with spatula and add more salsa if needed. Wipe rim. Center lid on jar. Screw band down until finger-tight.
- Place jars in canner, making sure they are completely covered with water. Bring to a boil. Process 8 oz jars and pint jars for 20 minutes.
- Remove lid, wait five minutes, then remove jars, and let them cool for 24 hours. Wipe down and store.
Notes
- Canning can be a little time consuming, but not complicated. You can check out my tips here: !
- An easy way to remove tomato skins is by boiling them for a few seconds and then putting them into an ice water bath. The skins will then peel off easily. You can see more detailed instructions here: How to Peel Tomatoes with Boiling Water.
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