Sunday, August 14, 2011

Canning Salsa


Salsa!!!! the condiment that has overtaken ketchup as condiment of choice... we eat it on tacos and other Mexican food, as well as on chips, baked potatoes, scrambled eggs... you name it... salsa is the flavor to add to just about anything. As a matter of fact, last night I had some plain rotisserie chicken, shredded up in a bowl, salsa on top and crackers on the side (don't judge!!!! it was a delicious snack!)

After a visit to the farmers market where I had the pleasure of purchasing tomatoes and a variety of peppers, well of course I had to can up a batch (or three!) of salsa... here's what I did...


I peeled, cored, and chopped 7 cups of tomatoes (Tip: to peel tomatoes easily, I put them in the sink and poured boiling water over them, let them sit a few minutes, then started peeling... the peel slips right off)


I coarsely chopped 2 cups of onions (I used purple onions because that's what I had on hand)

I coarsely chopped a cup of green bell peppers (am I being too coarse here? *grin*)

Next I seeded and chopped 8 jalapeno peppers (so as not to be too coarse *another grin* I chopped these finely) If you like more heat you could leave the seeds and veins in the jalapenos, I didn't want so much heat. Also WEAR rubber gloves while working with hot peppers or you WILL burn your hands, I KNOW this from experience!

I finely chopped 3 cloves of garlic

After all this chopping I was ready to put it all together... 


In a large, stainless steel saucepan, I combined the tomatoes, onions, green pepper, jalapeno peppers, and garlic...

Then added a 5.5 ounce can of tomato paste

3/4 cup vinegar (I used apple cider because I like it best, white would be good too)

1/2 cup loosely packed finely chopped cilantro

1/2 tsp. ground cumin

I brought the mixture to a boil over medium-high heat, stirring constantly. Then reduced the heat and boiled gently, stirring frequently until it thickened... took about 30 minutes.

While everything was simmering and thickening, I prepared my pint canning jars by placing them in a pan of water set over two stove eyes and bringing them to a boil to sterilize them.


And I simmered my lids and rings in a saucepan of water until I was ready for them


Once my salsa was thickened and smelling wonderful, I ladled the hot mixture into the hot pint jars, leaving a half inch of headspace and removing any air bubbles.


I wiped the rims, centered the lids onto the jars, and screwed the bands down to fingertip tightness.

I processed my salsa in a boiling water bath... place jars in the canner, cover with water, bring to a boil and process for 20 minutes... then removed the jars with my jar lifter and set them on a folded dish towel on the counter to cool and to listen for the PING! of each successfully sealed jar.


It's salsa time!!! 

Canning Granny©2011 All Rights Reserved











37 comments:

  1. Totally salivating. I need to start getting on these canning recipe of yours. So glad that I came across your site. How long would a can like this last?

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  2. If you mean how long could you store it? Officially (according to official gov't standards) about a year... but in reality it would keep much longer, more like 2-5 years. ~~Granny

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  3. If you mean how long will it last after it's opened... Not long at my house!!!! It's gobbled up quickly! ~~Granny ;-)

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  4. Made my first batch of salsa this weekend, pretty much the same recipe (Ball Blue Book). Can't wait to give it a try!

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  5. Yay! I get many recipes from Ball Blue Book, sometimes I add my own twist... this salsa is GREAT!!! ~~Granny

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  6. Do you ever use a pressure canner? I am just wondering because I pressure can everything (just my preference). I was wondering how long to pressure can salsa for and how many pounds of pressure to apply.

    I am DEFINITELY working on salsa next summer. I may even do a small test batch over the winter even though the ingredients are pricier at that time of year.

    Chad
    http://canningwithchad.blogspot.com

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  7. Chad, I use a pressure canner for foods that are low-acid... meats, beans, soups, etc. They must be pressure canned. For high acid foods (most fruits, pickles, tomatoes, etc.) pressure canning isn't necessary so I use a boiling water bath method. ~~Granny

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  8. Pinning this one for later in the year! :)

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  9. How many pints or half pints will this recipe make Thank you :)

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    1. It makes about 5 pints. ~~Granny

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    2. Thanks for such a quick reply...picked tomatoes and peppers this morning and everything is chopped ready to cook...I've made lots of salsa but this is the first time canning it so I am a paranoid first timer :)

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  10. Thanks so much for all you post! I just found your blog and already I'm in love. Reading your recipes reminds me of my own "canning granny." Thanks for taking the time to share these wonderful recipes with us.

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    1. Awww... Jenna, that brought tears to my eyes... Thank you so much for reading! ~~Granny

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  11. I have been looking every where for a simple delicious salsa recipe and yours won. thank you. I even looked in my grandmas ball book and couldnt find one this simple. but yes that book is very handy. one last question can i substatute more green peppers instead of jalapenos.

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    1. Thank you so much, it IS a delicious salsa... we love it. And yes, go for the green peppers, it'll be great.~~ Granny

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  12. Can you substitute lemon juice for the vinegar?

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    1. I don't see why not! Go for it! ~~Granny

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    2. I don't know why you would use lemon....lime works much better for flavor with salsas....

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  13. I added summer fresh corn, squash and zucchini to this...a few more veggies never hurt anyone and it all just takes like salsa so no one balks at them! Thanks for the great instructions!

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  14. My version of this recipe came out great and with my abundance of yellow tomatoes its a very pretty orange!

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  15. Thanks so much for your canning tutorial...I'm sharing a link on my salsa recipe post in case others would like to can their salsa. Your tutorial helped me can a nice batch of spicy mango salsa for the first time!

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  16. Hi There, So glad I found your site. Myself and two of my friends are going to `try` to make salsa and can it. You`ve answered a lot of my questions! Thank you so much! Such a treasure to find a site like this for people like me....clueless in this area...but really wanting to try it!

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  17. After you make it, how long should it sit before you use it?

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    1. You can really use it right away. ~~Granny

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  18. Hello canning granny! I am new to canning this year, and your site has helped me SO much! Thank you! I was wondering if lime juice can be substituted for the vinegar. I read the comment that lemon juice can be.... I love the flavor of lime in my salsa!
    Thank you again for your canning help!

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    1. Sure you can substitute lime juice... sounds yummy! ~~Granny

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  19. Thanks for sharing your thoughts on lemon juicers.
    Regards

    Also visit my weblog: juice Fasting Recipes

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  20. I like the helpful info you provide in your articles.
    I will bookmark your weblog and check again here regularly.
    I am quite certain I will learn plenty of new stuff right here!
    Best of luck for the next!

    Here is my webpage - brevillejuicerreview.tumblr.com

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  21. Hi Granny

    This really isnt about salsa, but I noticed you have/had a smooth top oven. I recently purchased a canning pot (the big black speckled kind) In the directions it say not to use it on a smooth top, do you know why? or if it would really hurt anything?

    Thanks for any help!

    Carol

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    1. I honestly think it's the stove manufacturers covering their butts... just in case! I've never had any trouble canning on mine. ~~Granny

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    2. I just wondered if they thought it was too heavy, and it would break the glass?? Idk?
      But that is good to know, because I'm going to use mine today!
      Thanks Granny!

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    3. they do make smooth bottom canning pots. I found one after I returned the black specked one I bought for the same reason.

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  22. Hello! I have a great salsa recipe and I am kicking around the idea of canning and selling it. I have never canned - don't know the first thing about it. Would it have to be cooked and canned hot? Thanks!

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  23. I read somewhere that if you are processing tomatoes alone that you can use a water bath but if you add any other vegetables to it (like Salsa) you are supposed to pressure can it? I trust your opinion but wanted to check that fact I had heard.

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  24. With the added vinegar, this recipe is acidic enough to waterbath. It's straight from the Ball Book! ~~Granny

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  25. Dear Canning Granny: Thanks for your informative site. I would note for your readers that The National Center for Home Canning has several salsa recipes here http://nchfp.uga.edu/how/can_salsa.html

    Your clear exposition of your recipe and your process is a great teaching aide. I will tackle some salsa this year. I don't can much other than making hot pepper relish which my friends and family love. I have a commercial food grinder, so it makes simple work of grinding ingredients to perfection.

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