I have canned about 250 pints of salsa so far this season. We have lots of tomatoes this time of year so let me share a very simple canned salsa recipe.
Ingredients:
15 pounds Roma tomatoes. Washed.
3 pounds Sweet onions (Walla Walla or Spanish) Peel off outer scales.
12 Jalapeno Peppers (cut the stems off and keep the seeds)
1 tablespoon of bottled lemon or lime juice (per pint)
Instructions:
Boil water in a water bath canner. Remove lids from 12 pint jars and put them in hot tap water. Put jars in boiling water for 15 minutes or more to sterilize. While jars are sterilizing. Core tomatoes and chop into 1/4 inch chunks with a food processor. Add to stock pot and cook on medium heat until boiling. Cut onions into quarters and pulse in the food processor into 1/4 inch chunks. Add to stock pot. Pulse jalapeno peppers into 1/8 inch chunks with seeds. Add to stock pot. Stir thoroughly and bring mix to a boil.
Take hot jars out of boiling water. Add 1 tablespoon lemon or lime juice to pint jars. Use canning funnel to ladle hot salsa into the cars leaving 1/4 to 1/2 inch head room at the top of the jar. Put lid and rings on the cars and place jars in the boiling water. Add additional water until the jars are covered by 1/2 to 1 inch boiling water. Bring canning vessel back to a boil. Boil for at least 15 minutes after boiling starts. I sometimes let it cook a little longer, this is OK to do with salsa as you are not trying to keep it crisp like you would be doing with pickles.
Remove jars after 15 minute and let cool to room temperate. Jars will keep up to a year. Label carefully.
I figure 1 jalapeno per jar is medium. 2-4 is hot. 6-8 is very hot.
I don't like to add cilantro or tomatillos to cooked salsa (love both with fresh salsa).
Garlic is a welcome addition. Green peppers is also OK. Anything that is not acidic needs to be added with caution. I add extra lime juice if using other ingredients. Corn can also be added.
Varying the tomatoes is one of the best ways to change the flavor. We use heirlooms, Romas and cherry tomatoes. I have also occasionally roasted the tomatoes.
I have found that simple is better.
We bring this salsa to market from late summer, through winter to the spring.
15 pounds Roma tomatoes. Washed.
3 pounds Sweet onions (Walla Walla or Spanish) Peel off outer scales.
12 Jalapeno Peppers (cut the stems off and keep the seeds)
1 tablespoon of bottled lemon or lime juice (per pint)
Instructions:
Boil water in a water bath canner. Remove lids from 12 pint jars and put them in hot tap water. Put jars in boiling water for 15 minutes or more to sterilize. While jars are sterilizing. Core tomatoes and chop into 1/4 inch chunks with a food processor. Add to stock pot and cook on medium heat until boiling. Cut onions into quarters and pulse in the food processor into 1/4 inch chunks. Add to stock pot. Pulse jalapeno peppers into 1/8 inch chunks with seeds. Add to stock pot. Stir thoroughly and bring mix to a boil.
Take hot jars out of boiling water. Add 1 tablespoon lemon or lime juice to pint jars. Use canning funnel to ladle hot salsa into the cars leaving 1/4 to 1/2 inch head room at the top of the jar. Put lid and rings on the cars and place jars in the boiling water. Add additional water until the jars are covered by 1/2 to 1 inch boiling water. Bring canning vessel back to a boil. Boil for at least 15 minutes after boiling starts. I sometimes let it cook a little longer, this is OK to do with salsa as you are not trying to keep it crisp like you would be doing with pickles.
Remove jars after 15 minute and let cool to room temperate. Jars will keep up to a year. Label carefully.
I figure 1 jalapeno per jar is medium. 2-4 is hot. 6-8 is very hot.
I don't like to add cilantro or tomatillos to cooked salsa (love both with fresh salsa).
Garlic is a welcome addition. Green peppers is also OK. Anything that is not acidic needs to be added with caution. I add extra lime juice if using other ingredients. Corn can also be added.
Varying the tomatoes is one of the best ways to change the flavor. We use heirlooms, Romas and cherry tomatoes. I have also occasionally roasted the tomatoes.
I have found that simple is better.
We bring this salsa to market from late summer, through winter to the spring.
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