Description
A safe and flavorful small-batch canned cherry tomato salsa that preserves the taste of summer. This recipe uses tested acidity levels for water bath canning, resulting in a versatile condiment perfect for winter storage.
Ingredients
Scale
- 4 pounds (1.8 kg) ripe cherry tomatoes
- 1 medium yellow onion (about 150g), finely chopped
- 4 cloves garlic (2 tablespoons minced)
- ½ cup (120ml) distilled white vinegar (5% acidity)
- 2 tablespoons (30ml) fresh lemon juice
- 2 medium jalapeño peppers (50g), finely chopped, seeds removed for mild heat
- ½ teaspoon cayenne pepper
- ½ cup (15g) fresh cilantro, chopped
- 1 tablespoon (18g) sea salt or canning salt
- ½ teaspoon black pepper, freshly ground
- 1 tablespoon (15g) sugar (optional, if tomatoes are tart)
Instructions
- Wash jars, lids, and bands in hot soapy water. Keep jars hot by placing them in a 225°F (107°C) oven or submerging them in boiling water.
- Wash cherry tomatoes thoroughly, remove cores, and halve or quarter larger tomatoes. Place in a large bowl.
- Finely chop the onion, garlic, and jalapeños. Remove seeds from jalapeños for milder heat. Chop cilantro separately.
- In a large non-reactive pot (stainless steel or enameled), combine tomatoes, onion, garlic, jalapeños, vinegar, lemon juice, salt, pepper, and sugar. Stir well.
- Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat and simmer for 10 minutes to soften tomatoes and meld flavors.
- Remove pot from heat and stir in fresh cilantro. Taste and adjust seasoning if needed.
- Ladle hot salsa into hot jars, leaving ½ inch of headspace. Remove air bubbles with a bubble remover or chopstick.
- Wipe rims with a clean, damp cloth. Place new lids on jars and screw bands on until fingertip-tight.
- Place canning towels in the bottom of a large stockpot. Add water to cover jars by at least 1 inch. Bring to a rolling boil.
- Carefully lower jars into the water using a jar lifter. Ensure water covers jars by 1-2 inches.
- Process for 30 minutes for pints or 35 minutes for quarts at a steady boil. Adjust processing time for altitude (add 5 minutes for every 1,000 feet above sea level).
- Turn off heat and let jars sit in water for 5 minutes. Remove jars and place on a towel-lined counter. Do not touch for 12-24 hours.
- Check seals after 24 hours; lids should not flex when pressed. Remove bands for storage. Label, date, and store in a cool, dark place.
Notes
Acidity is critical for safety; do not reduce vinegar or lemon juice. Use fresh tomatoes only. Ensure jars are hot to prevent thermal shock. Leave exactly ½ inch headspace. Wipe rims thoroughly to ensure a seal. Do not overtighten bands. Adjust processing time for altitude if living above 1,000 feet. Check seals after cooling; refrigerate any unsealed jars and consume within a week.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Condiments
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sugar: 2
- Sodium: 150
- Carbohydrates: 3
- Fiber: 0.5
- Protein: 0.5
Keywords: canned salsa, cherry tomato salsa, small batch canning, water bath canning, summer preserves, vegetarian salsa, gluten-free salsa