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Canning 101 – Heirloom Tomato Salsa Recipe

  • Author: Mavis Butterfield



8 cups peeled, cored, chopped fresh heirloom tomatoes
2 cups seeded and chopped fresh peppers {I used green peppers and a few jalapenos}
2 cups chopped onion
8 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 tablespoon salt
3/4 cup apple cider vinegar
1/4 cup fresh lime juice {I used bottled}


  1. Bring a boiling-water canner, 3/4 full with water, to simmer.
  2. Wash jars and screw bands in hot soapy water; rinse with warm water.
  3. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
  4. Drain well before filling.
  5. Combine all ingredients in a large heavy pot.
  6. Bring ingredients to a boil over medium high heat, then reduce heat and simmer for about 10 minutes {at this point my salsa was a tiny bit foamy on top.
  7. But once I turned off the heat, the foam dissolved}.
  8. Ladle hot salsa immediately into prepared jars, filling to within 1/4 inch of tops.
  9. Wipe jar rims and threads.
  10. Cover with two-piece lids and screw bands on.
  11. Place jars on elevated rack in canner.
  12. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
  13. Cover; bring water to gentle boil. Process 15 min.
  14. Remove jars and place upright on towel to cool completely.
  15. After jars cool, check seals by pressing middles of lids with finger.
  16. If lids spring back, lids are not sealed and refrigeration is necessary}.
  17. Yields 5 pints.