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Green Un Ripe Tomato Salsa For Canning Recipe

Beat the late summer heat with this incredible Green Unripe Tomato Salsa! A surprisingly delicious twist on traditional salsa, this recipe transforms an abundance of green tomatoes into a vibrant, tangy, and slightly spicy treat. My brother-in-law declared it 'the best salsa ever'! Perfect for canning and enjoying all year round. This recipe includes detailed canning instructions for safe and long-lasting storage.

Prep Time 20 mins
Cook Time 90 mins
Calories 146.1 kcal
Protein 11g
Rating 3.8 (57 Reviews)
Green Un Ripe Tomato Salsa For Canning 66

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Green Un Ripe Tomato Salsa For Canning

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How to Make Green Un Ripe Tomato Salsa For Canning

  1. Roughly chop 4 pounds of green tomatoes, 1 large white onion, 2 jalapeños (remove seeds for less heat), and 1 cup of chopped cilantro.
  2. In a large pot, combine the chopped green tomatoes, onion, jalapeños, cilantro, 1 1/2 cups of white vinegar, 1 cup of sugar, 2 tablespoons of salt, and 1 tablespoon of cumin.
  3. Stir well to ensure all ingredients are evenly distributed.
  4. Bring the mixture to a rolling boil over medium-high heat.
  5. Reduce heat to low, and simmer gently for 30-40 minutes, stirring occasionally to prevent sticking. The salsa will thicken as it simmers.
  6. While the salsa simmers, prepare your canning jars and lids by sterilizing them in boiling water for at least 10 minutes.
  7. Once the simmering time is complete, bring the salsa back to a rolling boil for 5 minutes.
  8. Carefully ladle the hot salsa into the sterilized jars, leaving 1/2 inch of headspace at the top of each jar.
  9. Wipe the rims of the jars clean with a damp cloth. Place lids and bands on the jars, tightening them fingertip tight.
  10. Place the filled jars in a large canning pot, ensuring they are covered with at least 1 inch of water.
  11. Bring the water in the canning pot to a rolling boil, then process the jars for 15 minutes (adjust processing time based on your altitude – consult a reliable canning guide for specific instructions).
  12. Carefully remove the jars from the canning pot using a jar lifter and let them cool completely on a towel-lined surface. You should hear a ‘pop’ sound as the jars seal.
  13. After 24 hours, check the lids to ensure a proper seal. Refrigerate any unsealed jars and consume within a week.

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

78g

Fat

0g

Carbs

10g

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

Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Appetizers Canning Condiments Etc Vegetables Low Fat Vegetarian Dips Dietary Spicy Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Peppers Tomatoes Taste Mood Equipment Technique Water Bath 4 Hours Or Less