Canning Salsa


The end of summer always meant a lot of tomatoes for me. I would plant somewhere around 30 roma type tomato plants and that would yield a lot of tomatoes each year!  Each year salsa was always on my list. 



A friend of mine (Leah) gave me her tried and true salsa recipe and we loved it. It was the recipe I used over and over again.

Salsa for Canning…
10 lbs tomatoes, chopped
6 medium onions, chopped
3 cups bell peppers (any kind), chopped
12 jalapeno peppers, chopped and seeded
5 chili peppers, chopped and seeded (this will make it spicy or milder, depending on the peppers you choose)
10 cloves garlic, minced
1/3 cup fresh cilantro, chopped
1 1/3 cups white vinegar
1/4 cup salt
2 tsp pepper
2 tsp cayenne pepper
2 tsp cumin
2 tbsp lime juice
3 cans tomato paste (the bigger cans, not the tiny ones)

Combine all ingredients except tomato paste in a large stock pot. Simmer approximately 40 minutes, stirring occasionally. Add tomato paste and mix well. Simmer another 20 minutes or so. At this point, I take out about half of the salsa, blend it smooth in the blender and then return it to the pot, but you can leave it chunky if you prefer. Ladle into hot jars leaving 1/4" headspace. Cap and process 15 minutes in a water bath canner. Remove jars and let cool.

This recipe makes approximately 15 pints.

The original recipe also called for 1/4 cup brown sugar and 1/4 cup white sugar, so if you like your salsa sweeter, add this in. 



I also don't peel my tomatoes for this recipe (same as I shared about the spaghetti sauce). I puree them and it works great and saves a lot of time..



I usually made double batches of this due to the volume of tomatoes I had. I found that I could either cook it in my big 14 quart stock pot or my roaster oven. Both worked great..




 While the salsa is simmering you can wash your jars and get your lids ready..



When the salsa is ready it's time to fill the jars, and can it up..



This is some amazingly good salsa!! :)







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