Canning
Garden Tomato Salsa for Canning
Makes about 6 pints · 1.5 hours
A water-bath salsa built for the August glut of tomatoes and peppers. The bottled vinegar keeps it safely acidic, so a batch on the shelf carries garden flavor straight into winter.
Ingredients
- 7 cups peeled, cored, chopped paste tomatoes (about 4 lbs)
- 2 cups chopped onion
- 1 cup chopped bell pepper
- 2–4 fresh jalapeños, seeded and minced
- 4 cloves garlic, minced
- 1 cup bottled white vinegar (5% acidity)
- 1 (6 oz) can tomato paste
- 3 tsp canning salt
- 1 tbsp ground cumin
- 1/2 cup chopped fresh cilantro
Instructions
- Combine everything except the cilantro in a large pot. Bring to a boil, then simmer 20 minutes, stirring often.
- Stir in the cilantro during the last 5 minutes of cooking.
- Ladle the hot salsa into clean, hot pint jars, leaving 1/2 inch of headspace. Wipe the rims and seal with two-piece lids.
- Process in a boiling-water canner for 15 minutes, adjusting the time for your altitude.
- Turn off the heat, wait 5 minutes, then remove the jars and cool undisturbed for 24 hours. Check the seals before storing.