Canned Salsa

What’s my inspiration?

Tomatoes, tomatoes, tomatoes!  Any Farmers market in the late summer has tomatoes galore and although this is a belated post, I wanted to share.  I make tons of Pico de Gallo in the summer, but wanted a way to preserve the goodness year round.  I haven’t canned a thing in my life so this was new to me.  Luckily, my mother in law was also thinking of canning salsa so we took the opportunity to try this together.  The results?  A tasty batch of salsa sitting in my cupboards that I can enjoy through the cold winter months.  I suppose you could follow this recipe with grocery store ingredients anytime of the year, but I would advice you keep this recipe in mind for next Farmers Market season and give it a try.  It was super fun and a very gratifying experience!  For me, there was a major sense of accomplishment when the cans ACTUALLY sealed.  Next year I hope to try my hand at canning other farm fresh produce.

What you need:

  • 1 red onion, chopped
  • 1 white onion, chopped
  • 1 yellow onion, chopped
  • 6 pounds fresh tomatoes, peeled and chopped
  • 2 banana peppers, chopped
  • 2 jalapeños, chopped (use seeds for more heat or remove seeds for less heat)
  • 3 green bell peppers, chopped
  • 3 – 6 ounce cans tomato paste
  • ¾ cup chopped cilantro
  • 1/2 cup white vinegar
  • 2 tablespoons garlic powder
  • 4 garlic cloves diced
  • 1 1/2 tablespoons salt
  • 1-tablespoon cayenne pepper
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • Juice from 2 limes
  • 8 pint canning jars with lids and rings

Tips:

  • Plan an extra 1-2 hours to chop everything…it takes a while!
  • We put ¼ cup brown and white sugar in.  It was good, but a little too sweet for my taste.  I reduced the amount in the recipe above.  If you like a sweeter salsa, add more sugar.
  • If you want to make ½ the salsa mild and ½ hot, use 2 pots and add more jalapeño and cayenne pepper to the “hot” salsa pot.  Just make sure to label the jars when you can the salsa.
  • Don’t like red, yellow or white onion?  Use all the same kind!
  • Don’t like green pepper?  Use red, orange or yellow!
  • You get the point; if you don’t like something, substitute something else or omit it.

What you do:

  • Combine all ingredients in 1 or 2 large pots depending on the size.
  • Simmer on stove until thick, about 3 hours.
  • Sterilize the jars and lids:  this can be done in boiling water for 5 minutes OR in a dishwasher.
  • Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
  • Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  • Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Fill large stockpot halfway with water.
  • Bring to a boil over high heat, and then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars.

    Salsa Jars in Water

     

  • Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.
  • Bring the water to a full boil, cover the pot, and process for 12 – 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
  • Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
  • Refrigerate after opening.
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4 thoughts on “Canned Salsa

  1. Pingback: Peach Salsa « Twincitieschick's Blog

  2. Pingback: Pickle me green! Jalapeño Dill Pickles « Twincitieschick's Blog

  3. Pingback: Canned tomatoes! « Twincitieschick

  4. Pingback: Got tomatoes? Homemade bloody mary mix! | Twincitieschick

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