Homemade Canning Salsa

Homemade Canning Salsa

This zesty homemade salsa recipe is perfect for canning, providing a fresh and flavorful condiment that can be enjoyed year-round.

Ingredients

• 4 cups chopped tomatoes
• 1 cup diced onions
• 1 cup vinegar
• 6 ounces tomato paste
• 1 tablespoon sugar
• 1 cup bell peppers
• 1 cup banana peppers
• 4 cloves minced garlic
• 1 tablespoon pickling salt
• 1 teaspoon black pepper
• 1 cup fresh cilantro

Method

1. Begin by collecting all the essential ingredients needed for your salsa concoction.
2. In a large stockpot, combine chopped tomatoes, diced onions, vinegar, tomato paste, sugar, bell peppers, banana peppers, minced garlic, pickling salt, and black pepper. Heat this mixture over medium heat until it reaches a boil, then lower the heat to medium-low and allow it to simmer for 30 minutes.
3. While the salsa is simmering, inspect 17 pint-sized jars for any cracks and check the rings for rust. Discard any that are damaged and keep the jars warm in simmering water until you're ready to fill them. Clean the lids and rings with warm, soapy water.
4. Once the simmering is done, remove the pot from heat and mix in freshly chopped cilantro.
5. Carefully fill the sterilized jars with the hot salsa, leaving about a 1/4 inch of headspace at the top. Use a clean knife or a thin spatula to eliminate any air bubbles. Wipe the rims of the jars with a damp paper towel to ensure a tight seal. Secure the lids and tighten the rings.
6. Prepare a rack in the bottom of a large pot and fill it halfway with water. Bring this water to a boil.
7. Using a jar lifter, gently lower the filled jars into the boiling water, ensuring there's at least 2 inches of space between each jar.
8. Pour additional boiling water into the pot until the jars are submerged by at least 1 inch. Cover the pot and process the jars for 35 minutes at a rolling boil.
9. After the processing time is completed, carefully take out the jars from the pot and place them on a cloth-covered or wooden surface, allowing several inches of space between each jar. Let them cool for 12 to 24 hours. Press down the center of each lid to check for a proper seal. Store the jars in a cool, dark location.