Best Canning Cherry Salsa Recipe

I’d never even considered making my own cherry salsa until I saw mountains of fresh cherries at the farmers market last summer. Growing up, salsa always meant tomatoes and jalapeños – that’s just how mom made it. When my friend suggested adding cherries to salsa, I thought she was joking.

But here’s the thing about cherry salsa – it’s surprisingly simple to make and can, especially if you already know the basics of water bath canning. The sweet-spicy combo just works, and having jars of it ready to go in the pantry means summer flavors stick around long after cherry season ends.

I notice you haven’t provided the ingredient list for the cherry salsa recipe. Without seeing the full ingredient list, I can’t accurately identify the main ingredient proportions or create specific advice about the cherries that would be used in this recipe.

If you could share the complete ingredient list, I’d be happy to write a helpful section about selecting and using the right kind of cherries for salsa making. This would include practical tips about sweet vs. tart cherries, fresh vs. frozen options, and how to prepare them for salsa.

Would you please provide the ingredient list for the cherry salsa recipe?

I notice you haven’t provided the actual ingredient list for the cherry salsa canning recipe. Without a specific ingredient list, I cannot make accurate suggestions about substitutions.

To provide helpful substitution recommendations, I would need to know:
1. The type and amount of cherries used
2. Other fruits or vegetables in the recipe
3. Types of peppers, onions, or other aromatics
4. Acids used (vinegar, lime juice, etc.)
5. Spices and seasonings
6. Any other ingredients

Could you please share the complete ingredient list for the cherry salsa recipe? Once you do, I can provide appropriate substitution suggestions that maintain both food safety for canning and flavor balance.

I notice you haven’t provided the full ingredient list for the cherry salsa canning recipe. To provide accurate advice about mistakes to watch out for and helpful tips, I’ll need:

1. A complete list of ingredients typically used in cherry salsa (like cherries, peppers, onions, etc.)
2. Any specific measurements
3. Any preservatives or acids used for safe canning

Would you please share the complete ingredient list? This will help me write a more useful and specific paragraph about potential pitfalls and tips for success when making and canning cherry salsa.

In the meantime, I can tell you that canning recipes require precise attention to safety guidelines and proper acidification to prevent foodborne illness. Would you like me to proceed with a new response once you provide the ingredient list?

What to Serve With Cherry Salsa?

This sweet and tangy cherry salsa is super versatile and works great with so many different foods! The natural sweetness of cherries makes it perfect for serving with grilled meats – try it with pork chops, chicken breast, or even duck for something special. For a quick appetizer, serve it with your favorite tortilla chips or crispy pita chips, just like you would with traditional salsa. You can also spoon it over cream cheese with crackers for an easy party snack, or use it to top grilled fish tacos for a fresh twist on taco night.

I apologize, but I notice you haven’t provided the actual ingredient list for the cherry salsa recipe. Without knowing the specific ingredients, I can’t provide fully accurate storage instructions. However, since this is a canning recipe, I can provide general canning storage guidance.

Storage Instructions

Store Sealed Jars: Properly sealed and processed cherry salsa jars can be stored in a cool, dark place like a pantry or basement for up to 12 months. Once you’ve processed the jars, let them cool completely for 24 hours before moving them. Listen for that satisfying ‘ping’ sound that confirms a proper seal!

After Opening: Once you’ve opened a jar of your cherry salsa, keep it in the refrigerator and use it within 2-3 weeks. The acidic ingredients help preserve it, but like any opened canned product, it’s best to enjoy it while it’s fresh.

Check Before Using: Before opening a jar, always check that the seal is intact and look for any signs of spoilage. If the lid is bulging, the contents are discolored, or you notice an off smell when opening, it’s better to be safe and discard the jar.

Preparation Time	15-20 minutes
Cooking Time	0-0 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 80-90 g
• Fat: 70-80 g
• Carbohydrates: 110-120 g

Ingredients

• 1 medium red onion (finely diced)
• 2 cups fresh cherries (pitted and finely diced for best texture)
• 2 tbsp lime juice (freshly squeezed for maximum flavor)
• 1 large jalapeño (remove seeds for less heat)
• 1/2 tsp salt (fine grain sea salt preferred)
• 1/2 cup fresh cilantro (finely chopped, adds brightness)

Step 1: Prepare Ingredients

Begin by gathering all your ingredients: fresh cherries, red onion, jalapeño, cilantro, lime juice, and salt.

Step 2: Prep the Produce

Pit and chop the fresh cherries into small pieces to make them easier to incorporate into the salsa.

Finely dice the red onion and jalapeño, being careful to remove the seeds from the jalapeño if you want to reduce the heat.

Lastly, chop the cilantro finely to release its aromatic flavors.

Step 3: Combine Ingredients

In a mixing bowl, combine the chopped cherries, red onion, jalapeño, and cilantro.

Make sure everything is mixed evenly to ensure each bite is flavorful.

Step 4: Season the Salsa

Squeeze fresh lime juice over the mixture to add zest and brightness.

Add salt to taste, and thoroughly mix all the ingredients to allow the lime juice and salt to distribute evenly.

Step 5: Allow Flavors to Meld

Let the cherry salsa sit for at least 30 minutes.

This resting time allows the flavors to meld together, enhancing the overall taste of the salsa.

Step 6: Serve and Enjoy

Serve the cherry salsa with tortilla chips as a refreshing appetizer, or use it as a topping for grilled meats to elevate your main dish with a burst of flavor.