I am thrilled to share with you a canning salsa recipe that perfectly encapsulates the vibrant essence of summer – Ball Canning’s Summer Salsa Recipe. Whether you’re a seasoned pro or just dipping your toes into the world of preserving, this recipe is a fantastic place to start, offering a delightful fusion of flavors and a touch of sweet and spicy magic. This recipe comes from the Ball Complete Book of Home Preserving on page 204 called Summer Salsa.
Summer is a time when Mother Nature’s bounty is on full display, offering us fresh and ripe produce that practically begs to be transformed into something special. And what could be more special than a homemade salsa bursting with the natural sweetness of peaches and pears, the juiciness of tomatoes, and the zesty kick of jalapeño peppers?
Canning Summer Salsa
For those of you who are just starting out, don’t worry – I’ve got you covered with easy-to-follow instructions and helpful tips to ensure your salsa turns out perfect every time.
So, why choose to make your own salsa at home? The answer is simple: it’s all about taking control of what you put on your plate. When you make your own salsa, you know exactly what ingredients are included, you can adjust the level of heat to your liking, and, most importantly, preserve the vibrant flavors of summer to enjoy year-round.
Ball Canning’s Summer Salsa recipe combines the classic flavors of tomatoes, bell peppers, and cilantro with the unexpected sweetness of peaches and pears, all balanced by the heat of jalapeños and the freshness of mint. The secret ingredient? A dash of balsamic vinegar, adds a touch of acidity and complexity to the mix, elevating this salsa to a culinary masterpiece.
So, gather your fresh summer produce, roll up your sleeves, and let’s do some canning with Ball’s Summer Salsa recipe. Your taste buds are in for a treat, and you’ll be well on your way to becoming a food preservation pro!
Canning Equipment Used For Summer Salsa
Here is a short list of canning equipment I used in this recipe. The full listing of equipment is in the recipe card below.
- Ball Canning’s Complete Book of Home Preserving
- Large Stainless Steel Pot
- Jalapeno Corer
- Water Bath Canner
- Pint-Sized Mason Jars
- 1/2 pint Canning Ladle
- Headspace Measurer
- Canning Funnel
Additional Salsa Recipes
Making Ball’s Summer Salsa is just the beginning of your exciting culinary adventure. Explore the site and you’ll find a treasure trove of safe and tested salsa recipes and preservation techniques waiting for you.
Whether you’re yearning for the tang of classic tomato salsa, craving the smokiness of roasted salsa, or curious about exotic fruit salsas that will surprise your taste buds, there’s something for everyone to savor.
Thank you for joining me on this flavorful adventure. Happy preserving, and may your summer salsa-making endeavors be filled with joy, creativity, and a dash of culinary magic!
- Ball Fruit Fresh Produce Protector
- 4 cups Peeled, Cored, Chopped Tomatoes See instructions below
- 2 cups Peeled, Pitted, Chopped Peaches Treated to prevent browning. See the instructions below.
- 2 cups Peeled, Cored, Chopped Pears Treated to prevent browning. See the instructions below.
- 1 Red Bell Pepper Seeded, and finely chopped
- 1 cup Red Onion Chopped
- 3-4 Jalapeno Peppers Seeded, and finely chopped
- 1/2 cup Cilantro Loosely packed, finely chopped
- 1/2 cup Liquid Honey
- 1 Grated Zest and Juice of Lemon
- 1/4 cup Balsamic Vinegar
- 1 tbsp Fresh Mint Finely Chopped
- Core, peel, and chop tomatoes: To peel the tomatoes we are going to blanch them. Boil a large pot of water. Once the water is boiling get a large bowl of ice and fill it with water (Ice Bath) place next to your stove. Cut an X mark into the bottom of the tomato (this will help with the skin splitting). Working in batches drop the tomatoes into the boiling water, this will cause their skin to split. Using the slotted spoon remove the tomatoes from the boiling water and immediately put them in the ice bath. This will cause the tomatoes to stop cooking. Once you have completed this process with all your tomatoes their skin should easily be removed. Remove the cores of your tomatoes with a knife. Using your knife and cutting board chop your tomatoes and place them in a bowl.
- Core, peel, and chop peaches: To peel the peaches we are going to blanch them. Boil a large pot of water. Once the water is boiling get a large bowl of ice and fill it with water (Ice Bath) place next to your stove. Cut an X mark into the bottom of the peach (this will help with the skin splitting)Working in batches drop the peaches into the boiling water, this will cause their skin to split. Using the slotted spoon remove the peaches from the boiling water and immediately put them in the ice bath. This will cause the peaches to stop cooking. Once you have completed this process with all your peaches their skin should easily be removed. Remove the pit from your peaches with a knife. Using your knife and cutting board chop your peaches and place them in a bowl with Ball Fruit Fresh Produce Protector to prevent browning. Drain the water before using.
- Peel pears with a vegetable peeler. Core, and chop pears. Add them to the bowl with the peaches and the Ball Fruit Fresh Produce Protector to prevent browning. Drain the water before using.
- Chop peppers, onions, and jalapeno peppers using your knife and cutting board or your Meuller Austria Onion Chopper Pro and place into a bowl.
- Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
- Finely chop cilantro and mint using your knife and cutting board. Place them in a separate bowl.
- Prepare Water Bath Canner: Put your water bath canner on your stove. Add your canning rack to your water bath canner. Add your pint jars or half pint jars to the water bath canner. They will warm as you heat up the water. Add enough water to cover jars with at least 2-3 inches of water. Start heating your water and jars over medium-high heat.
- Combine tomatoes, peaches, pears, peppers, onion, and jalapeno peppers in a large stainless steel pot. Bring to a boil over medium-high heat, stirring constantly.
- Add cilantro, honey, lemon zest and juice, vinegar, and mint to the pot. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.
- Remove your jars from the water bath canner one at a time using your jar lifter. Dump water out of the jar into your water bath canner. Using your ladle and funnel, ladle hot salsa into hot jars, leaving 1/2 inch headspace (use your headspace measurer to verify the correct amount)
- Remove air bubbles from the salsa using your bubble remover. Adjust headspace as needed by adding more hot salsa.
- Wipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip-tight. Put the jar back into the water bath canner using your jar lifter.
- Repeat until the remaining salsa is used.
- Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water. If your water is not boiling start your processing time when the water is boiling. Process half-pint jars for 15 minutes and process pint jars for 20 minutes. Make sure to adjust your time for altitude.
- Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.
- Lift your canning rack out of the water. Using your jar lifer carefully move your jars onto a wire rack or kitchen towel to allow them to cool. When moving your jars try not to tilt them to the side as this could affect the seal of your jars. Allow your jars to cool for 12-24 hours before handling.
- Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue is on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.