Best Canning Salsa Recipe

Ingredients for Best Canning Salsa

• 2 pounds ripe tomatoes
• Onions
• Jalapenos
• White Vinegar
• Sugar
• Red Chili Peppers
• Pickling Salt
• Garlic Powder
• Chili Powder
• 1/2 teaspoon black pepper
• Cumin Seeds
• Tomato Paste
• 1 cup chopped fresh cilantro

How to Make Best Canning Salsa

1. Roughly chop 2 pounds ripe tomatoes, 1 large onion, 2 jalapeños (remove seeds and membranes for less heat), and 4 cloves garlic.
2. In a large pot, combine the chopped tomatoes, onion, jalapeños, garlic, 2 tablespoons cumin seeds, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat and simmer uncovered for 1 hour, stirring occasionally.
3. While the salsa simmers, sterilize your canning jars and lids in boiling water for at least 10 minutes.
4. After 1 hour of simmering, carefully transfer the salsa to a blender or food processor. Blend until desired consistency is reached (chunky or smooth).
5. Return the blended salsa to the pot and simmer for an additional 30 minutes, stirring occasionally, to allow flavors to meld.
6. Stir in 1 cup chopped fresh cilantro. Remove from heat.
7. Ladle the hot salsa into the sterilized jars, leaving 1/2 inch headspace.
8. Add 1 tablespoon of lime juice to each jar.
9. Remove any air bubbles by gently tapping the jars.
10. Wipe the rims of the jars clean and secure the lids and rings.
11. Process the filled jars in a boiling water bath for 15 minutes (adjust processing time based on your altitude – consult a reputable canning guide for altitude adjustments).
12. Turn off the heat and let the jars sit in the water bath for 5 minutes before carefully removing them to cool completely.
13. Check for seals by pressing down on the center of each lid. The lid should not flex.