Salsa to Can

This homemade salsa is a delightful way to preserve the flavors of summer. Made with vine-ripened tomatoes, crisp onions, and a blend of peppers and spices, it offers a balance of sweetness and heat. The addition of apple cider vinegar and fresh cilantro enhances its freshness. Canned and stored, it’s ready to bring a burst of flavor to your meals throughout the year.

Whether enjoyed with chips, added to dishes, or gifted to loved ones, this salsa brings the taste of the garden to your table.

Printing the recipe below in the recipe card is an option, or I have included my favorite way to write out recipes in a PDF, feel free to download using the button below!

Salsa to Can

Print Recipe

Servings 7 quarts

Ingredients

14 cups fine chopped tomatoes, strained well (no need to peel or remove seeds)
3 cups fine chopped onion
½ cup chopped jalapeño peppers (remove seeds for mild salsas, include seeds for hotter salsa)
1 cup chopped bell peppers
3 cloves garlic
½ cup apple cider vinegar
½ cup chopped cilantro
3 tbs salt
1 tbs chili powder
2 tsp cumin
1-2 tbs granulated sugar (optional)

Instructions

Mix all together in a large, heavy bottom pot
Simmer together uncovered (a fast simmer) until salsa starts to thicken and liquid is evaporated. 30-45 minutes, depending on how juicy your tomatoes were or how well you strained them.

If you feel your salsa remains too thin...

If you feel your salsa remains too thin you can thicken it: 5 TBS clearjel, Thermflo, or Permaflow, dissolved in 1 cup cool water.
Mix the clearjel and water until smooth and add it to your boiling salsa and stir until incorporated and boil for another 5 minutes.