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Sauces & Stuff

Garden Fresh Salsa

Tomato season is ending, so take advantage of your vine-ripened beauties through the process of canning this classic Garden-Fresh Salsa. We’re not going to tell you that canning is a walk in the park. Canning does take a lot of prep work and time, but in the end you’ll reap the benefits of your garden all year long.

Refer to the article Can with Confidence for in-depth process and photos.

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Ingredients

Test Kitchen Tip

If you’re not a fan of chunky salsa, use an immersion blender to purée salsa to desired consistency before canning. Note, this may change your yield.

Instructions

Prepare water bath canner according to steps in the article Can with Confidence. Heat jars in simmering water until ready to use; do not boil.

Combine tomatoes, onions, bell peppers, jalapeños, vinegar, cilantro, garlic, lime juice, salt, and cumin in a pot; bring to a boil, reduce heat, and simmer salsa 15 minutes.

Ladle hot salsa into hot jars, leaving ½-inch headspace. Remove air bubbles, wipe rims of jars clean, center lids on jars, and apply bands until fingertip tight.

Place filled jars into water bath canner, ensuring jars are covered by 1–2 inches of water. Bring water to a boil and process jars, covered, 15 minutes, adjusting for altitude.

Remove jars from canner and let cool on counter, undisturbed, for 24 hours. Check lids for seal. Lids should not flex up or down when center is pressed.

Store canned jars in a cool, dry, dark place for up to 18 months. Refrigerate any open jars (or jars that didn’t seal).

Nutritional Facts

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Check out our recommendations for the necessary equipment and ingredients to make this recipe. All products featured on Cuisine at Home are independently selected by our editors; we may earn an affiliate commission from qualifying purchases through our links.

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