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Zesty Canning Salsa

Close-up of freshly made salsa canning in a glass jar, showing tomatoes, peppers, and spices.
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A safe and zesty salsa recipe perfect for water-bath canning, preserving your garden tomatoes for a delicious pantry staple.

Ingredients

Scale
  • 8 cups peeled, cored, and chopped tomatoes (about 4.5 lbs)
  • 1.5 cups chopped onions (about 1 large)
  • 1 cup chopped green bell peppers (about 1 large)
  • 1/2 cup chopped jalapeño peppers (about 2-3, seeds removed for less heat)
  • 4 cloves garlic, minced
  • 2 tablespoons lime juice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions

  1. Prepare your boiling water bath canner, jars, lids, and rings. Jars should be sterilized.
  2. In a large non-reactive pot, combine chopped tomatoes, onions, bell peppers, jalapeños, and garlic.
  3. Add lime juice, oregano, cumin, salt, and cayenne pepper (if using).
  4. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  5. Reduce heat and simmer for 20 minutes, stirring often.
  6. While the salsa simmers, ladle hot salsa into hot jars, leaving a 1/2-inch headspace.
  7. Remove air bubbles by sliding a non-metallic spatula around the inside of the jar.
  8. Wipe jar rims clean with a damp cloth.
  9. Center the lid on the jar rim. Screw on the ring until fingertip tight.
  10. Place jars in the boiling water bath canner, ensuring they are covered by at least 1-2 inches of water.
  11. Process jars for 15 minutes for pints or 20 minutes for quarts (adjust for altitude if necessary).
  12. Turn off the heat, remove the canner lid, and let jars sit in the canner for 5 minutes.
  13. Carefully remove jars from the canner and place them on a towel-lined counter to cool completely.
  14. Check seals after 12-24 hours. If a lid does not flex up and down, the jar is sealed.

Notes

  • For a smoother salsa, you can pulse the ingredients in a food processor before cooking.
  • Adjust the amount of jalapeños and cayenne pepper to control the spice level.
  • Always follow tested canning guidelines for safety.
  • Properly canned salsa can last up to 12-18 months in a cool, dark place.
  • This salsa makes a wonderful gift.

Nutrition

Find it online: https://www.purecookingjoy.com/salsa-canning/

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