Cherry Tomato Salsa Recipe For Canning


cherry tomato salsa recipe for canning

You guys, I am drowning in cherry tomatoes!

We only planted 4 cherry tomato plants, but they have overtaken our garden and produced many tomatoes! I’ve canned cherry tomato spaghetti sauce, so now let’s try our hand at some cherry tomato salsa! This recipe is great for those who don’t mind tomato seeds in our salsa and don’t want to have spent time coring, seeding, and draining the tomatoes.

You cut the tomatoes in half (or quarters) for this recipe and dump them in a pot. Super simple and easy, this recipe is easily doubled to make 8 pints instead of 4. It’s also easily adjustable. If you like super spicy, add more peppers. Less spicy, take the peppers out and add bell peppers. You can totally customize this recipe to your tastes!

Cherry Tomato Salsa Recipe For Canning

Cherry Tomato Salsa Basics

First, you’ll want to begin by washing all of your produce. Next, chop 7 cups of cherry tomatoes and 1 small to medium onion. Then, mince 1 Anaheim pepper, 1 jalapeno pepper (remove the seeds for less heat), 1 serrano pepper, and 2 cloves of garlic. Then measure out 2 teaspoons of pickling salt, 1 cup of apple cider vinegar, and 1/4 cup of lime juice.

Mix all of the ingredients in a kettle or enameled pot and bring to a boil. Reduce heat and simmer uncovered for 10 minutes.

Cherry Tomato Salsa Recipe For Canning

Ladle the hot salsa into your hot pint jars. *Tip, I wash my jars, lids, and bands in the dishwasher on the sanitizing cycle. Then, when I’m ready to use them, I take them out of the dishwasher while they’re still hot and ready to use*. Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles. Add additional salsa (if necessary), leaving 1/2 inch headspace. Add your lids and hand tighten the bands.

Process in a boiling-water canner for 15 minutes. Start the timer when the water begins to boil.

Once completed, remove from the canner and allow to cool on wire racks. Store in a cool, dark, dry spot for up to one year.

Enjoy!!

Cherry Tomato Salsa Recipe For Canning
Best cherry tomato salsa for canning

Cherry Tomato Salsa Recipe For Canning

Niki
This is a delicious way to use up all of those cherry tomatoes from your garden!
Omit the jalapeno and serrano peppers for less heat (or add more if you like it really spicey!).
This recipe makes approximately 4 pints.
Prep Time 45 mins
Cook Time 25 mins
Course Snack
Cuisine Mexican
Servings 4 pints

Ingredients
  

  • 7 cups Chpped Cherry Tomatoes
  • 1 Anaheim Pepper chopped
  • 1 Jalapeno Pepper Minced, remove seeds for less heat
  • 1 Serrano Pepper Minced
  • 1 Small Onion Chopped
  • 2 Cloves Garlic Minced
  • 2 tsp. Pickling Salt
  • 1 Cup Cider Vinegar
  • 1/4 Cup Lime Juice

Instructions
 

  • Wash all of the produce before chopping and mincing.
  • Cut the cherry tomatoes in half (or quarters). Chop the onion and mince the garlic.
  • Mince peppers, then combine all ingredients in a large kettle or enameled pot.
  • Bring mixture to a boil, then reduce heat and simmer uncovered for 10 minutes.
  • Ladle hot salsa into hot pint jars. *Tip, I wash my jars, lids, and bands in the dishwasher on the sanitizing cycle, then remove them just as I'm ready to use them so they're still hot*. Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles. Add additional salsa (if necessary), leaving 1/2 inch headspace.
  • Wipe rims, add lids, then hand tighten bands.
  • Place in a boiling-water canner and process for 15 minutes (start the timer when the water begins to boil).
  • Once completed, remove from the canner and allow to cool on a wire rack.  Store in a cool, dark, dry place for up to one year.
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