Tomato Salsa Recipe for Canning: A Guide to Fresh Flavor All Year Round
Craving the vibrant flavors of summer salsa even when the weather turns cold? Canning your own tomato salsa is a fantastic way to preserve the taste of the season and enjoy it throughout the year. This recipe combines fresh, flavorful ingredients and a simple canning process, allowing you to create a delicious salsa that's perfect for dipping, topping, or adding a burst of flavor to any dish.
Ingredients:
- 6 pounds ripe tomatoes (Roma or other firm varieties work well)
- 1 large onion (white or yellow)
- 2 green bell peppers
- 1 jalapeno pepper (adjust to your desired heat level)
- 1/2 cup chopped cilantro
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 2 tablespoons salt
- 1 tablespoon cumin
- 1 teaspoon oregano
Equipment:
- Large pot for boiling water
- Canning jars and lids (pint or quart size)
- Jar lifter
- Wide-mouth funnel
- Ladle
- Large bowl
- Immersion blender (optional)
- Food mill (optional)
Instructions:
Preparing the Salsa:
- Wash and prepare vegetables: Wash tomatoes, onion, bell peppers, and jalapeno pepper. Remove stems from tomatoes and peppers. Chop tomatoes into large chunks. Dice onion and bell peppers. Remove seeds and membrane from jalapeno, then chop finely.
- Cook the tomatoes: Bring a large pot of water to a boil. Add chopped tomatoes and simmer for 10-15 minutes, or until softened.
- Puree or crush the tomatoes: You can use an immersion blender to puree the tomatoes, or use a food mill to remove skins and seeds if desired.
- Combine ingredients: In a large bowl, combine the pureed tomatoes with onion, bell peppers, jalapeno, cilantro, lime juice, vinegar, salt, cumin, and oregano. Mix well.
Canning the Salsa:
- Sterilize jars and lids: Wash jars and lids in hot soapy water. Place jars in a boiling water bath for 10 minutes. Heat lids in a saucepan of simmering water for 5 minutes.
- Fill jars: Using a funnel, carefully fill the sterilized jars with the salsa, leaving 1/2 inch of headspace at the top.
- Process in a boiling water bath: Place filled jars in a boiling water bath, ensuring jars are fully submerged in water. Boil for 20 minutes (for pint jars) or 25 minutes (for quart jars).
- Remove and cool: Carefully remove jars from the water bath using a jar lifter. Place on a towel-lined counter and allow to cool completely.
- Check seal: Once cooled, press down on the center of the lid. If it doesn't move, the seal is secure. If the lid pops up, refrigerate the jar and consume within a week.
Storage and Enjoyment:
Store your canned salsa in a cool, dark place for up to a year. Enjoy the vibrant flavors of your homemade salsa on tacos, burritos, chips, or as a topping for your favorite dishes!
Tips:
- Adjust the heat: Adjust the amount of jalapeno pepper to suit your taste preference.
- Add other ingredients: Feel free to experiment with other ingredients like garlic, red bell pepper, or other herbs for a unique flavor twist.
- Use a food mill: Using a food mill will create a smoother salsa, but it's optional.
Canning your own tomato salsa is a rewarding process that allows you to enjoy fresh, flavorful salsa throughout the year. Follow these steps and enjoy the delicious results!
