This recipe for zesty homemade chunky salsa is perfect for canning and enjoying fresh flavors year-round.
Wash and prepare all vegetables by peeling and chopping them into desired sizes.
Chop the tomatoes into larger chunks for a chunkier salsa texture.
Place the chopped tomatoes in a colander to drain excess liquid for about 30 minutes.
Draining the tomatoes helps prevent the salsa from becoming too watery.
Combine all prepared vegetables, vinegar, salt, pepper, and sugar in a large saucepan.
Stir the mixture well to ensure even distribution of flavors.
Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Fill sterile jars with the hot salsa, leaving 1/2 inch of headspace, and seal with lids.
Ensure the jar rims are clean before sealing to create a proper seal.
Process the jars in a boiling water bath for 35 minutes to ensure proper preservation.
Adjust processing time based on your altitude for safe canning.
Allow the jars to cool completely on a wire rack before storing in a cool, dark place.
Check the jar seals after cooling to ensure they are properly sealed.
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