Forktionary

Best Canning Salsa Recipe

This award-winning canning salsa recipe, passed down from a friend, boasts the perfect blend of smoky cumin, vibrant cilantro, and customizable heat. Elevate your canning game with this easy-to-follow guide, resulting in delicious, homemade salsa perfect for all your needs. Control the spice level by adjusting the amount of peppers! Prepare to be amazed by the incredible depth of flavor.

Prep Time 30 mins
Cook Time 150 mins
Calories 232.6 kcal
Protein 14g
Rating 5.0 (1 Reviews)
Best Canning Salsa 100

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Best Canning Salsa

  • 2 pounds ripe tomatoes
  • 1 large onion
  • 2 jalapeños
  • White Vinegar (quantity not specified)
  • Sugar (quantity not specified)
  • Red Chili Peppers (quantity not specified)
  • 1 teaspoon pickling salt
  • Garlic Powder (quantity not specified)
  • Chili Powder (quantity not specified)
  • 1/2 teaspoon black pepper
  • 2 tablespoons cumin seeds
  • Tomato Paste (quantity not specified)
  • 1 cup chopped fresh cilantro
  • 4 cloves garlic
  • 1 tablespoon lime juice to each jar

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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.

Nutrition Information (Approximate per serving)

Sodium

221 g

Sugar

149g

Fat

1g

Carbs

17g

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Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy Sauces Condiments Etc Vegetables American Southwestern United States Tex Mex Low Fat Salsas Dietary Low Cholesterol Low Saturated Fat Low Calorie Low In Something Onions Peppers Tomatoes 4 Hours Or Less