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Summer in a Jar: Homemade Salsa to Brighten Winter Days

Writer's picture: Brandi NyhofBrandi Nyhof

A Taste of the Garden in the Dead of Winter


You know that feeling when it’s the middle of winter, the world outside is covered in snow, and you’re craving something fresh? Something that tastes like sunshine, warm soil, and summer afternoons? That’s exactly why I can salsa every year.


Right now, my garden is buried under frost, and the farmer’s markets have long since packed up. But in my pantry, lined up neatly on the shelf, are jars of homemade salsa—bright, tangy, and packed with the flavors of summer. And let me tell you, cracking one open on a cold day is pure magic.





My Favorite Salsa Recipe


Ingredients

40 pounds tomatoes (about one large box), peeled and diced

6 large green bell peppers, diced

2 yellow bell peppers, diced

3 red bell peppers, diced

6 Anaheim peppers, diced

3 jalapeño peppers, diced (adjust for heat preference)

1 bunch celery, finely chopped (Trust me, don’t skip this!)

4 large yellow onions, finely chopped

1/3 to 2/3 cup sugar (adjust to taste)

4 cups lemon juice (adds acidity for safe canning)

2 tbsp black pepper

1/3 to 1/2 cup salt

4 tbsp cumin

1 large bunch fresh cilantro, chopped

6 cloves garlic, minced


How to Can Your Salsa

1. Capture the Freshness

  • Bring a large pot of water to a boil.

  • Score the bottoms of the tomatoes, blanch them for 30 seconds, then transfer to an ice bath.

  • Peel, dice, and toss them into a large stockpot.


2. Build the Flavor

  • Add all the diced peppers, onions, celery, garlic, lemon juice, sugar, and spices to the pot.

  • Stir and let the salsa simmer for 30–45 minutes until it thickens.


3. Lock in the Goodness

  • Sterilize your canning jars in boiling water.

  • Fill each jar with hot salsa, leaving 1 inch of headspace.

  • Wipe the rims clean, secure the lids, and process in a boiling water bath:

    • Pint jars: 20 minutes

    • Quart jars: 25 minutes

  • Let cool, check the seals, and store in a cool, dark place.


Winter Just Got a Whole Lot Brighter


Fast forward a few months: It’s the end of January, and the wind is howling outside. But here I am, sitting at my kitchen table with a bowl of chips and a jar of salsa that tastes like it was made yesterday.


So if you’re wondering whether canning salsa is worth the effort—take it from me, it absolutely is. Your future winter self will thank you.


Now, excuse me while I grab another chip.




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