Crockpot Canning Salsa

5 from 3 votes

Here’s one of my favorite recipes for that: Crockpot Canning Salsa. It preserves all the tastes of a summer garden in one container.

Prep Time20

Cook Time4

Total Time4 20

Course: Appetizer

Cuisine: Dip, healthy

Servings:

Calories: 21kcal

Author: Corey Valley

INGREDIENTS:
7 cups red tomatoes chopped – I had a ton of cherry tomatoes and they worked perfect!
2 large onions
1 green bell pepper
1 red bell pepper
3 cloves garlic minced
4 jalapeno peppers chopped (seeds can be left in for more heat)
2 tablespoons white vinegar
2 teaspoons cumin
2 teaspoons sugar
3 tablespoons fresh chopped cilantro
2 teaspoons salt to taste

DIRECTIONS:
Place onions, peppers, tomatoes, garlic, vinegar, and cumin into your crockpot.
Cook on low for 4-5 hours or high for 3-4.
Right before salsa is done cooking, add in the cilantro.. Allow to slightly cool for a couple of minutes.
Spoon the salsa in to a blender or food processor. Pulse until it is the desired thickness. Add in salt to taste.
This salsa can be frozen or you can can it for future use.
CANNING INSTRUCTIONS:
I used a Ball Fresh Tech Automatic Canner and it is so worth the splurge if you do a lot of canning.
If you are using a water bath method in a large pot bring water to a boil, start by sanitize your canning jars by submerging them for about 5 minutes.
Use your canning tongs to remove the jars. Spoon salsa into canning jars leaving about ½ inch of space at the top. Wipe the rim and place the lids and rings onto the can.
Using the canning tongs place the jars back into the water bath for about 45 minutes. Remove from heat and allow the jars to cool ensuring a secure seal.