Canned Salsa with Fresh Tomatoes for Flavorful Summer Snacking

This Canned Salsa with Fresh Tomatoes combines vibrant flavors for a refreshing summer snack.

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Prep Time 30

Cook Time 30

Cooling Time 1

Total Time 3

Servings: 10 jars

Course: Appetizers

Cuisine: Mexican

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salsa Base

9 cups Tomatoes, peeled and chopped Use fresh, ripe tomatoes for the best flavor base.
2.5 cups Green Bell Peppers, chopped Adds sweetness and crunch.
2.5 cups White Onions, chopped Adds flavor and aroma.

For Heat and Flavor

4 medium Jalapeños, chopped Remove seeds for a milder salsa.
8 cloves Garlic, chopped Enhances overall flavor.

For Preservation

6 teaspoons Canning Salt Essential for flavor and preservation.
1 cup White Vinegar Provides necessary acidity.
1 12-ounce can Tomato Paste Thickens the salsa.

Equipment

Large Pot
Stockpot
Canning jars
Boiling water bath
Cooling rack

Method

Step‑by‑Step Instructions

Score the bottoms of tomatoes with an 'X.' Boil in water for 60 seconds, then plunge into ice bath.
Chop peeled tomatoes, bell peppers, onions, jalapeños, and garlic. Combine in stockpot.
Cook over medium heat, simmer for 20–30 minutes, stirring occasionally until thickened.
Sterilize jars by boiling in water for 10 minutes. Leave a ½-inch headspace when filling with salsa.
Wipe jar rims, seal with lids, and screw on bands until fingertip-tight.
Process jars in boiling water bath for 30 minutes, ensuring they are fully submerged.
Allow jars to cool undisturbed for 24 hours and check seals before storage.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 12gProtein: 2gSodium: 250mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 10IUVitamin C: 20mgCalcium: 2mgIron: 2mg

Notes

Follow proper canning guidelines and enjoy summer flavors all year round.

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