Festive Cranberry Jalapeno Salsa
This simple water-bath bath canning recipe is based on a tested recipe, with only safe modifications. It's a great addition to your pantry and will spice up your holiday meals, cheese plates, and gifts. This recipe should yield 6 pints or 12 half-pints (or a combination). Do not process in larger jars.
Equipment
- 6-12 pint or half-pint canning jars and lids use new or reusable lids only for safe canning
- 1 jar funnel (helpful but not necessary)
- 1 canning rack insert or trivet
Ingredients
- 6 cups red onion small diced
- 4 large jalapenos minced (seeds removed if you want less heat)
- 1 cup apple cider vinegar
- ½ cup lime juice bottled/commercial lime juice for safety
- 1 ⅓ cups sugar
- 6 tbsp honey
- 1 tbsp pickling or fine sea salt (more to taste, not less)
- 2 tsp coriander
- 1 tsp cumin
- 12 cups cranberries, rinsed 2 ¾ lbs fresh or frozen (not dried)
Instructions
Prep canner & jars:
- Fill your canner or stockpot with enough water to cover jars by at least an inch, fit with your trivet or jar rack insert and bring water up to a boil. I add a splash (just a few tablespoons) of white distilled vinegar to the pot to keep hard-water deposits off the jars).
- Wash and rinse your canning jars and lids with hot, soapy water. Keep hot until ready to use (I like to simmer my jars in in the canner after they're washed. You don't need to sterilize them before processing, but it can't hurt!). Do not simmer your lids (if you are using reusable gasketed lids like Tattlers or Weck jars, follow manufacturer instructions, otherwise, keep lids in clean hot water but do not boil).
Prep cranberry salsa:
- While your canner is heating, prepare your ingredients. Chop ingredients as uniformly as possible for best results. Combine all ingredients *except* for cranberries in a large, heavy bottomed stockpot, enameled dutch oven, or saucepan.
- Bring to a boil over high heat, stirring to prevent scorching. Reduce heat and boil gently for 5 minutes.
- Add the washed cranberries to the pot, reduce heat to medium and bring back up to a simmer, stirring regularly. Simmer for 20 minutes.
Jar and process cranberry salsa:
- Remove jars from the hot water and place on a towel (I like to put the towel on a half-sheet pan for easy clean-up). Using a canning funnel (if possible) fill the jars with the hot salsa mixture, leaving ¼" headspace. Work quickly and keep mixture hot while filling jars.
- Using a thin non-metallic spatula, thin wooden spoon, or jar tool, remove air bubbles from the jars and adjust headspace as needed.
- Wipe jar rims. I use a paper towel or clean lint-free towel dipped in hot water, followed with a clean towel dampened with distilled vinegar. Clean jar rims mean safe seals! Place your prepared lids on the jars and secure with rings (check rings for dents and discard any damaged rings).
- Using jar tongs, transfer the hot jars into the boiling water canner (or stockpot) and make sure there is at least an inch of water over the jars (top up from a hot kettle of water if needed).
- Process in your boiling water bath for 10 minutes (0-1000 ft of elevation), 15 minutes (1001-6000 ft) or 20 minutes (above 6000 ft). Make sure the water is boiling hard the whole time- do not start the timer until the pot is boiling.
Cool and store cranberry salsa:
- When the time is up, turn off the burner under the pot, wait 5 minutes, and then carefully remove the jars with jar tongs (or remove the jar rack, if you used one). Place them on a towel-covered or wooden surface and leave undisturbed until completely cool (if it's cold or drafty, you may want to cover the jars with a towel so they cool evenly). Do not tighten the bands (unless you are using reusable lids- follow manufacturer instructions if so).
- After jars have cooled completely (12-24 hours) remove the bands and check for seals. Refrigerate any jars that did not seal and use promptly. Gently wash jars or wipe with a damp cloth, label, and store in a cool, dark pantry. For best quality, enjoy home-canned goods within 12-18 months.
Tried this recipe?Let us know how it was!