Description
This Crockpot Canning Salsa recipe offers a flavorful, easy-to-make homemade salsa that can be cooked slowly in a crockpot and preserved through canning. Using fresh tomatoes, peppers, onions, garlic, and a blend of spices, this salsa brings vibrant, fresh taste with moderate heat from jalapenos. The slow cooking method enhances the flavors, making it perfect for dipping, topping, or as a versatile condiment. It yields approximately 20 servings and can be stored by freezing or water bath canning for long-term use.
Ingredients
Scale
Vegetables
- 7 cups red tomatoes, chopped (cherry tomatoes work perfectly)
- 2 large onions, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 4 jalapeno peppers, chopped (seeds included for more heat)
Seasonings
- 2 tablespoons white vinegar
- 2 teaspoons cumin
- 2 teaspoons sugar
- 3 tablespoons fresh cilantro, chopped
- 2 teaspoons salt, to taste
Instructions
- Prepare and Combine Ingredients: Chop the tomatoes, onions, bell peppers, and jalapenos evenly. Mince the garlic cloves. Place all these vegetables along with the garlic, white vinegar, and cumin into the crockpot.
- Cook the Salsa: Cover the crockpot and cook on low for 4-5 hours or on high for 3-4 hours, allowing the flavors to develop fully and the vegetables to soften.
- Add Cilantro: Just before the salsa finishes cooking, stir in the chopped fresh cilantro. Let the salsa cool slightly for a few minutes to stop the cooking process and preserve freshness.
- Blend to Desired Consistency: Using a blender or food processor, pulse the salsa until it reaches your preferred thickness, whether chunky or smooth. Add salt to taste and mix well.
- Store or Can: The salsa can be frozen for later use or preserved through canning. For canning, sterilize your jars and prepare for the water bath process.
- Sanitize Jars: Using a large pot, bring water to a boil. Submerge clean canning jars in boiling water for about 5 minutes to sanitize them, then carefully remove with canning tongs.
- Fill and Seal Jars: Spoon the salsa into the sterilized jars, leaving about ½ inch of headspace at the top. Wipe the rims clean before placing lids and rings securely on the jars.
- Water Bath Canning: Place the filled jars back into the boiling water bath for approximately 45 minutes to properly seal and preserve the salsa.
- Cool and Store: Remove jars from the water bath and allow them to cool at room temperature. Ensure lids have sealed tightly before storing in a cool, dark place.
Notes
- Leaving jalapeno seeds in the salsa increases its spiciness; remove seeds for a milder flavor.
- Use cherry tomatoes or any ripe red tomatoes for best taste and freshness.
- Adjust salt and sugar to balance the acidity and enhance flavor as preferred.
- A Ball Fresh Tech Automatic Canner is recommended for frequent canning but is not necessary.
- Always ensure jars and lids are properly sterilized to prevent spoilage.
- Allow salsa to cool before blending to avoid splattering and burns.
- Store opened salsa in the refrigerator and consume within one to two weeks.
