Fresh Vegetable Salsa Canning Recipe
Canning is a fantastic way to preserve fresh ingredients, and nothing beats the vibrant flavors of homemade salsa. This Fresh Vegetable Salsa Canning Recipe is not only delicious but also a fun cooking project that you can share with family and friends. By canning your salsa, you can enjoy the taste of summer all year round!
Why Make This Recipe
Making your own salsa at home allows you to control the ingredients and flavors. You can customize the spice level and add your favorite veggies. Additionally, canning provides a way to extend the shelf life of your salsa, so you can enjoy it for months. Homemade salsa also makes a great gift and is perfect for parties and gatherings.
How to Make Fresh Vegetable Salsa
Ingredients:
- 7 cups chopped cored peeled tomatoes
- 2 cups coarsely chopped onion
- 1 cup coarsely chopped green bell pepper
- 8 jalapeno peppers, seeded and finely chopped
- 3 cloves finely chopped garlic
- 1 can tomato paste (5.5 oz)
- 3/4 cup white vinegar (5% acidity)
- 1/2 cup loosely packed finely chopped cilantro
- 1/2 tsp ground cumin
Directions:
Prepare Your Jars: Clean jars and lids with warm, soapy water. Check that the jars are not chipped or cracked.
Wash Your Produce: Rinse all your vegetables and herbs thoroughly.
Prepare the Tomatoes: Core, peel, and chop your tomatoes. To peel them, score an “X” on the bottom, blanch in boiling water, then place in an ice bath to stop cooking. Once cooled, remove the skin and chop, measuring 7 cups.
Chop Other Ingredients: Wearing gloves, seed and finely chop the jalapeno peppers. Coarsely chop the onion and green bell pepper. Finely chop the garlic cloves.
Combine Ingredients: In an enameled Dutch oven or stainless steel pot, mix all ingredients together.
Cook Salsa: Bring to a boil over medium-high heat, stirring constantly. Then reduce the heat and let it boil gently for about 30 minutes, stirring frequently until it thickens.
Prepare the Canner:
For Water Bath Canner: Place the canning rack in the pot, add pint jars, and cover with 2-3 inches of water. Heat the water until it reaches boiling.
For Steam Canner: Follow the manufacturer’s instructions for adding racks and water, and prepare to heat the jars.
Fill Jars: Remove jars one at a time, ladle the hot salsa into them, leaving 1/2 inch headspace. Remove air bubbles, wipe rims, and seal with lids.
Process Jars:
- Water Bath Canner: Lower jars into boiling water and process for 20 minutes. Adjust for altitude as needed.
- Steam Canner: Follow the same timing and temperature guidelines as for the water bath.
Cool Jars: Once processed, let the jars cool on a wire rack or kitchen towel for 12-24 hours before handling. Remove the canning rings after they cool, wash jars, label them, and store.
How to Serve Fresh Vegetable Salsa
Fresh Vegetable Salsa is perfect for serving with tortilla chips as a snack or appetizer. You can also use it as a topping for tacos, grilled meats, or a zesty addition to salads.
How to Store Fresh Vegetable Salsa
Keep the canned salsa in a cool, dark place. It can last up to a year if stored properly. Once opened, refrigerate any leftovers and consume within a week.
Tips to Make Fresh Vegetable Salsa
- Adjust the spices based on your heat preference. If you like it spicier, add more jalapenos or use a hotter pepper.
- For a sweeter salsa, you can add diced bell peppers or even a pinch of sugar.
- Always use fresh ingredients for the best flavor and quality.
Variation
You can add other ingredients like corn, black beans, or even mango for a fruity twist! Experiment with different herbs such as parsley or oregano to find your signature flavor.
FAQs
Q: Can I use other types of tomatoes?
A: Yes! You can use any kind of fresh tomatoes that you have on hand, such as Roma or heirloom varieties.
Q: How can I make this salsa less spicy?
A: Simply reduce the number of jalapeño peppers, or remove their seeds before chopping.
Q: Is it safe to can salsa without a tested recipe?
A: It is recommended to use tested canning recipes to ensure food safety, as improper canning can lead to foodborne illnesses.
Fresh Vegetable Salsa
Ingredients
Vegetables and Herbs
- 7 cups chopped cored peeled tomatoes
- 2 cups coarsely chopped onion
- 1 cup coarsely chopped green bell pepper
- 8 jalapeno peppers, seeded and finely chopped Adjust the number based on spice preference.
- 3 cloves finely chopped garlic
- 1 can (5.5 oz) tomato paste
- 3/4 cup white vinegar (5% acidity)
- 1/2 cup finely chopped cilantro Loosely packed.
- 1/2 tsp ground cumin
Instructions
Preparation
- Clean jars and lids with warm, soapy water. Check that the jars are not chipped or cracked.
- Rinse all your vegetables and herbs thoroughly.
- Core, peel, and chop your tomatoes. To peel them, score an “X” on the bottom, blanch in boiling water, then place in an ice bath to stop cooking. Once cooled, remove the skin and chop, measuring 7 cups.
- Wearing gloves, seed and finely chop the jalapeño peppers. Coarsely chop the onion and green bell pepper. Finely chop the garlic cloves.
Cooking
- In an enameled Dutch oven or stainless steel pot, mix all ingredients together.
- Bring to a boil over medium-high heat, stirring constantly. Reduce the heat and let it boil gently for about 30 minutes, stirring frequently until it thickens.
Canning
- For water bath canning, place the canning rack in the pot, add pint jars, and cover with 2-3 inches of water. Heat the water until it reaches boiling.
- For steam canning, follow the manufacturer's instructions for adding racks and water, and prepare to heat the jars.
- Remove jars one at a time, ladle the hot salsa into them, leaving 1/2 inch headspace. Remove air bubbles, wipe rims, and seal with lids.
- For water bath canning, lower jars into boiling water and process for 20 minutes, adjusting for altitude as needed. For steam canning, follow the same timing and temperature guidelines.
- Once processed, let the jars cool on a wire rack or kitchen towel for 12-24 hours before handling. Remove the canning rings after they cool, wash jars, label them, and store.
