Canned Salsa with Apple Cider Vinegar
This homemade canned salsa is fresh, zesty, and perfect for preserving summer’s harvest. Made with vine-ripened tomatoes, onions, garlic, jalapeños, and a splash of apple cider vinegar, it’s safely water bath canned for a shelf-stable salsa you can enjoy all year long.
Equipment
- water bath canner
- Canning Tools
- food processor optional
- Pint-Sized Jars, Lids, and Rings
Ingredients
- 10 cups tomatoes chopped
- 4 jalapeños chopped (add up to 2 cups jalapeños, depending on your taste/preferences)
- 2 cups onions chopped
- 10 cloves garlic minced
- 1 cup apple cider vinegar
- 1 tsp cumin
- 4 tbsp cilantro minced
- 4 tsp oregano
- 3 tsp salt
Instructions
- Chop tomatoes, onions, garlic, and jalapeños into small pieces. Remove the seeds from the jalapeños if you don't want the added spice. You can add up to 2 cups of jalepeños to this recipe (but no more!). We kept the seeds in, so 4 was enough heat for us.
- Place the veggies into a medium-sized pot. Add apple cider vinegar, salt, and spices, and bring to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes.
- Prepare your water bath canner by adding water and start to heat it.
- Ladle hot salsa into pint-sized jars, leaving ½-inch headspace. Remove bubbles. Wipe the rims of the jar and put on the lids and rings to fingertip-tight.
- Add jars and make sure water is covering the jars by at least 1 inch. Process in boiling water for 15 minutes. Let jars cool for 5 minutes in the canner and then remove them using a jar lifter.
- Cool, check seals after 12-24 hours, and store in a cool, dark place with the rings off.