Savor the Summer Salsa - Canning Recipe

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Tomatoes, peppers, onions, garlic and spices straight from the garden go into this salsa - what a great way to enjoy these summer flavors all year. These make great homemade gifts too.

Kids can help!  Put 'em to work!  My little ones helped pick from the garden, measure, scoop, pour and stir for this recipe.

You'll need:

A waterbath canner

4 pint jars or 8 half-pint jars with bands and lids

A large pot

4 cups peeled, cored, chopped slicing tomatoes (I used half yellow and half red)

2 cups seeded, chopped bell peppers

1/2 cup seeded, chopped jalapeño peppers (protect your skin with gloves when handling & chopping hot peppers)

3/4 cup chopped onion

4 cloves garlic, finely chopped

2 cups white vinegar (5 percent)

1 teaspoon ground cumin

1 tablespoon oregano leaves

1 tablespoon fresh cilantro

1 1/2 teaspoons salt

Get to work:

Put your clean jars and lids on a low simmer, do not boil. Get your waterbath canner going so it will be boiling when you are ready.

Wash those beautiful, fresh veggies. Peel, core & chop your tomatoes. (To make peeling tomatoes easy:  Boil a large pot of water and prepare a large bowl of ice water.  Cut an X into the bottom of each tomato.  Drop in batches into boiling water for 60 seconds.  Remove tomatoes and place immediately into a large bowl of ice water until cool enough to handle. Then grab the skin at the points you cut and slip it off.  It's easier than it sounds, I promise.)

Chop everything up and combine. (I have two bowls because I made more than one batch.)

Combine all ingredients in a large pot and bring to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. 

Isn't this pretty?

After 20 minutes. 

If salsa is too watery for your taste, drain a little (but bot all) of the excess liquid off.  Fill jars, leave 1/2-inch headspace.  Boil in a waterbath canner for 15 minutes. Turn off the heat and remove the lid from the canner, let jars sit in canner for an additional five minutes. Then remove and cool, undisturbed for 24 hours. Check seals and store up to one year. 

Give some, eat some. Enjoy!

Recipe adapted from the University of Missouri Extension. I make no guarantees about its safety. Please see this link to learn about canning food safely:  http://extension.missouri.edu/p/GH1451

Follow all manufacturers instructions for canning jars, lids and bands.  Adjust boiling times as needed for high altitude.