Salsa Recipe for Canning
Full of tomatoes and onions with the perfect amount of heat just for you! This salsa recipe is going to be a new family favorite.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Processing Timer 15 minutes mins
Course Condiment
Cuisine Tex-Mex
Servings 8 pints
Calories 120 kcal
- 12 cups peeled cored, and diced tomatoes (about 6 pounds)
- 3 cups chopped red onions
- 15 cloves of garlic
- 1 1/2 cups tightly packed finely chopped cilantro
- 1 Tablespoon sea salt
- 2 teaspoon coarsely ground black pepper
- 1 1/2 teaspoon ground cumin
- 2 cups hot peppers mild peppers, or sweet peppers of your choice (optional)
- 1 cup Apple Cider Vinegar Red Wine Vinegar, or white vinegar
- 1/4 cup lemon juice or lime juice or a mixture
Prevent your screen from going dark
Prepare your canner and jars, keeping jars hot until needed
Chop all the veggies and add to large pot
Add the herbs and spices, salt and pepper, vinegar, and lemon/lime juice
Bring salsa to boil, stirring frequently
Fill the hot jars with hot salsa leaving a 1/2 inch headspace
Remove trapped air bubbles and top off the jar if necessary
Wipe the rims of the jars with a clean, damp cloth
Attach lids and tighten screw bands finger tight
Place jars in canner
Process 15 minutes for pints, adjusting time for your altitude
After processing remove the jars and place on towels in a draft free area
Let sit undisturbed for 12 to 24 hours before checking seals
Label and date and place in cool, dry, dark cabinet for storage
Serving: 1pintCalories: 120kcalCarbohydrates: 27gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 1397mgPotassium: 967mgFiber: 6gSugar: 14gVitamin A: 990IUVitamin C: 97mgCalcium: 152mgIron: 5mg
Keyword waterbath canning, salsa