Thursday, August 4, 2016

Salsa Time... How to Make Wonderful Salsa

How to make Wonderful Salsa 
Found on chickensintheroad 
Post by community member: 
Dede ~ wvhomecanner submitted by Yvonne DeHart

Servings: 7 to 8 pints


8 cups tomatoes – can use three 28/29 oz. cans tomatoes, well drained (I buy petite diced when I can find them on sale) 

2 ½ cups diced onion 

1 ½ cup diced green bell pepper 

1 cup diced hot peppers (I usually use all banana peppers) 

6 cloves garlic, minced 

2 tsp. cumin 

2 tsp. black pepper 

1 Tbsp. canning salt 

1/3 cup sugar 

1/3 cup white vinegar 

29 oz. can of tomato puree 

1 ½ cups tomato sauce 

1/4 cup bottled lime juice*


Mix everything together in a large saucepan. Bring slowly to a boil & boil gently for ten minutes (or less – be sure the onions & peppers remain somewhat crisp).

NOTE: At this point you could cool & refrigerate & use without canning if desired.

Pour into hot jars, cap with hot rings & lids. Process in boiling water bath for 15 minutes.

A happy note to add here: Tested this recipe after making it with commercially canned tomato products (whose label states that citric acid has been added) and the pH was 4.1 – more acidic than the required magic number of pH 4.6 for safe preserving via boiling water bath.

*I started adding the lime juice to increase the acidity when I was making this with fresh tomatoes. I’m adding that in – it’s terrific!

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