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Homemade Cherry Salsa - Preserved or Fresh | A Farm Girl in the Making

Homemade Cherry Salsa – Preserved or Fresh

Homemade cherry salsa, when preserved through canning or eaten fresh, is amazing in flavor. This is not a traditional salsa recipe, but instead something much better! A fruit salsa like no other. 
Homemade Cherry Salsa - Preserved or Fresh

This post contains affiliate links, meaning, I may make a small commission based off your purchase at no additional cost to you.

Preserving Homemade Cherry Salsa

Let me start by saying these two words, cherry salsa.  Delicious, savory, sweet and spicy, homemade cherry salsa.

Alright, let’s be honest, when a friend suggested that I put up cherry salsa I may have wrinkled my nose.  Fruit salsa isn’t really my thing, but the challenge was accepted, and I promptly got to work!

What did I discover? That homemade cherry salsa is absolutely amazing. It is in a salsa class of its own, and absolutely delicious.

Of course, make sure take advantage of fresh cherries as they are in season. But make preserving them a priority throughout the season with these recipes:

Looking for more recipes for preserving cherries? Take a look at the Sweet Preservation section of the NW Cherry Grower’s website. This site contains many mouth watering recipes.

Oh, but wait! What could be better than cherry salsa? Cowboy Candy. Cowboy Candy is, ever so slightly, better than canned cherry salsa.

Cowboy Candy | Canning Candied Jalapeno Peppers

 

Homemade Cherry Salsa – Ingredients

Begin by gathering the freshest ingredients available.  Be it straight from the garden, orchard or through a local farmer in the area.

  • Cherries, 4 pounds (washed, stemmed, pitted)
  • Cilantro, 1 bunch diced
  • Jalapeno Peppers, 3 peppers diced (remove seeds for a less spicy salsa)
  • Lime Juice, 1/4 cup bottled
  • Red Onion, 2 cups diced
  • Garlic, 4 cloves diced
  • Sea Salt, Kosher Salt or Pickling Salt, (optional, if adding 2 tablespoons, more if desired)
  • Red Wine Vinegar (5% acidity or higher), 2 tablespoons

Before starting make sure to have a good cherry pitter on hand. After much trial, I discovered that the Progressive Cherry Pitter is the best pitting tool on the market.  Unlike other pitters, this particular one does not bruise the fruit. Not to mention, it removes more seeds than its competitors.

Homemade Cherry Salsa – Instructions
  1. First, prepare jars for canning.
  2. Next, pit cherries.
  3. Dice cherries, cilantro, red onions, jalapenos, and garlic.
  4. Place fresh items into a heavy bottom stainless steel pan or enamel dutch oven.
  5. Add bottled lime juice, salt, and red wine vinegar.
  6. Bring the ingredients to a boil for 10 minutes, stirring often, making sure to reach the bottom of the pot to prevent scorching.
  7. Reduce heat to a simmer, allow to cook for an additional 5 minutes.
  8. Ladle cherry salsa into warmed, sterilized pint mason jars.
  9. Process pints in a water bath or steam canner  for 15 minutes, adjusting for altitude when necessary.

Enjoy this recipe with tortilla chips, or to enhance chicken and pork dishes as an ingredient.  Whatever it is paired with you’ll be amazed by the flavor and how well it compliments dishes.  Heck, don’t be surprised when you’re caught licking the bowl clean. Truth.

Grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest.

From my farmhouse kitchen to yours, an easy to comprehend guide which walks you though every phase of home food preservation. Learn  how to can, dry, ferment, cure, freeze, and storing fresh foods for long term storage. Included you will also find some of my favorite preserving recipes!

Printable Recipe Card – Homemade Cherry Salsa

To make things easier, enjoy this printable recipe card for your convenience!

Homemade Cherry Salsa - Preserved or Fresh

Course: Snack
Cuisine: American
Keyword: canning, cherry salsa, preserving

Equipment

  • Hot Water Bath or Steam Canner
  • Pint Size Mason Jars

Ingredients

  • 4 pounds Bing Cherries pitted, stemmed, and roughly cut
  • 1 bunch Cilantro roughly cut
  • 3 Jalapeno Pepper diced
  • 2 cups Red Onion diced
  • 4 cloves fresh Garlic diced
  • 1/4 cup bottled Lime juice
  • 2 tbsp fine Sea Salt, pickling salt, or Kosher Salt
  • 2 tbsp Red Wine Vinegar 5% acidity or higher

Instructions

  • First, begin by preparing canning jars.
  • Next, pit cherries.
  • Dice cherries, cilantro, red onions, jalapenos, and garlic.
  • Place fresh items into a heavy bottom stainless steal pan or enamel dutch oven.
  • Add bottled lime juice, salt, and red wine vinegar.
  • Bring the ingredients to a boil for 10 minutes, stir often making sure to reach the bottom of the pot to prevent scorching.
  • Reduce heat to a simmer, allow to cook for an additional 5 minutes.
  • Ladle cherry salsa into warmed, sterilized pint mason jars. 
  • Process pints water bath or steam canner  for 15 minutes, adjusting for altitude if necessary.

 


Homemade Cherry Salsa - Preserved or Fresh

 

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Comments

  1. Hi. I love cherry salsa and an excited there may be a safe canning recipe for it! If I use tart (sour) cherries instead of sweet Bing cherries, do I have to do anything different to make sure the acidity is safe to can? Thanks!

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