Garden Fresh Salsa
Isn't it amazing how much our little garden produces? I love having fresh salsa all year round, and this recipe is the perfect way to preserve those summer flavors. Let's turn our garden's bounty into a delicious, canned treat we can enjoy any time!
Yield: Approx. 12 8oz jars
Prep time: 1 hour
Canning time: 13 minutes at 10 lbs pressure
New to pressure canning? No worries, we’ve got a free quick-guide to help you get started!
From the Garden:
12 pounds tomatoes, chopped
8 pounds green peppers, chopped
12 jalapeño peppers, seeded and chopped
2 white onions, chopped
1 head garlic, minced
Salt to taste
Apple cider vinegar to taste
Equipment:
Large pot
Food processor or blender
Canning jars and lids
Pressure canner
Instructions:
Prepare vegetables: Wash and chop tomatoes, green peppers, jalapeño peppers, onions, and garlic. Seed bell peppers and jalapeños as you prefer. I take the seeds out of the bell peppers, but leave them in the jalapeños.
Puree: Add chopped veggies to a food processor or blender and puree to your desired texture for salsa. I prefer mine a little on the chunkier side, so I tend to pulse my food processor until it’s the texture I prefer.
Combine ingredients: In a large pot, combine the pureed vegetables.
Cook: Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 30-45 minutes, or until the vegetables are tender and the mixture has thickened.
Season: Taste the salsa and adjust the seasoning with salt and apple cider vinegar to your desired taste.
Canning:
Heat canning jars and lids in hot water for 5 minutes.
Ladle the hot salsa into the sterilized jars, leaving about 1/4 inch headspace.
Wipe the jar rims clean and secure the lids tightly.
Place the jars in a pressure canner and follow the manufacturer's instructions for canning. Process for 13 minutes at 10 lbs of pressure.
Remove the jars from the canner and let them cool undisturbed for 24 hours.
Check the seals by pressing down on the center of the lid. If it doesn't give, the jar is sealed.
Note: For a chunky salsa, you can skip the pureeing step and leave the mixture slightly chunky.
Enjoy your homemade garden fresh salsa!