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.
Ingredients
- 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
Instructions
- 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
Nutrition
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
Tried this recipe?Let us know how it was!