Homemade Summer Salsa for Canning

Summer Salsa | Money Savvy Living

 

Now that spring is here, I am ready for my garden and all the delicious foods that come out of it!  But, of course, it will be a few months before I will get much from it… anyways, I am already thinking ahead to all the wonderful garden fresh recipes that I can make!  Any time that I can use vegetables from my own garden, I know it is healthier—and saves money too!  It literally costs a few dollars to buy the seeds and plants and I can make several jars of salsa from just a few plants.

 

While I love to eat fresh tomatoes, I love to make salsa with all those beautiful tomatoes, especially at the end of the season when they all ripen at once and I have to do something with them before they go bad… plus, I just prefer the taste of homemade to store-bought salsa… and making homemade salsa is easier than you may think!

 

Summer Salsa | Money Savvy Living

 

I like to put my tomatoes in the food processor because I like my salsa to be more of a smooth consistency, so just roughly chop any type of tomatoes that you have (remove some of the seeds or else it will get too runny) and the food processor will do the rest.  If you like a thicker, chunkier salsa, just dice to the size that you prefer and skip using the food processor.

 

Summer Salsa | Money Savvy Living

 

Add some peppers, onions, and garlic.  This is where you can really branch out and make it what you want.  I use sweet peppers and jalapenos, but sometimes, I add some pablano peppers if I have them.  If you like it hotter, add more jalapenos, or whatever other hot peppers you like.  I don’t have it in this recipe, but I often add some mangos or peaches to give the salsa a sweet flavor along with the spiciness.

 

Summer Salsa | Money Savvy Living

 

 

Homemade Summer Salsa

Homemade Summer Salsa

  • 10-12 cups chopped tomatoes, remove some of the seeds
  • 1-2 green peppers
  • 1 small onion
  • 1 clove garlic
  • 2-4 jalapeno peppers
  • 1 Tbsp cumin powder
  • Chop in food processor *Optional*  If you like chunkier salsa, just dice ingredients to the size you want.
  • Put in stock pot, bring to boil.  Cook for about 5 min.
  • Remove from heat.
  • Squeeze 3 Tbsp of lime juice into each pint canning jar
  • Pour salsa into each jar with lime juice, leaving ½ – 1 inch at the top of the jar.
  • Make sure each jar is clean and dry at the top.  Place lids and rings on jars tightly.
  • Boil in water for 30 minutes.  Make sure the water completely covers the jars.
  • Allow to cool for several hours, lids should be sealed (the lid should not pop up or move when you press on it) before storage.

 

 

*if you have a canner, you will not need to boil in water for 30 minutes.

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