Home Canned Salsa
Y’all know I love my salsa, but I hate all the things you find in store bought salsa’s. So many preservatives and so much salt. It is so easy to make your own which I do during the summer when I have fresh tomatoes and peppers in the garden. But I like it also in the winter so I like to can a bunch to put up for those cold months.
Mom and I sometimes make way to much and also put up a lot of tomatoes. It seems we can never grow a small amount of tomatoes and our gardens are always overflowing with tomatoes. Oh well, I always seem to use it up about mid summer when all the new beautiful tomatoes are coming on.
Now as I always say, this is the way I can my salsa. I am not a professional and you should always follow the guidelines set in place for your area and altitude. This is just the way it has always worked for me and my family but please do your own research in canning anything please. This recipe is for about 12 pints. I also use a San Marzano type tomato. Much more meat and less juice.
Before you can anything, Go to the National Center for Home Canning at: https://nchfp.uga.edu/publications/publications_usda.html
Always follow the guidelines set forth by the National Center for Home Canning at the above link. Do NOT just go by what I may say in my recipes or videos as it could be wrong and cause health issues. I try my best to make sure everything is followed correctly for your safety, but you need to protect yourself and always follow the National Center for Home Canning guidelines whenever you can food yourself.
Ingredients
- 10-12 cups peeled cored diced tomatoes (about 30-35)
- 5 large green peppers and 6-8 hot peppers (jalapeno’s *note, cut out ribs and all seeds to make less spicy)
- 6 medium onions chopped
- 3 cloves garlic peeled
- 2 Tablespoons finely chopped cilantro (you can leave out if you don’t like cilantro)
- 1 Tablespoon salt
- ½ teaspoon black pepper
- 1 cup distilled white vinegar
Instructions
- In a large pot fill half full of water and bring to a boil. Place whole tomatoes in the pot for about a minute and then immediately remove and place them into an ice water bath for 1-2 minutes to loosen skin.
- Remove from the ice water, and skins should peel off without difficulty.
- Over a large bowl, squeeze the majority of the juice out of each tomato and discard.
- Dice tomatoes in sections slightly larger than the tomatoes you would typically find in your salsa because they will cook down a bit.
- Place tomatoes in a large stock pot.
- Roughly chop your peppers and place them in a food processor. (remove seeds and ribs to make less spicy)
- Pulse until finely chopped and add the peppers to the tomatoes in the stock pot.
- Roughly chop onions and place them in your food processor along with the garlic and pulse until they are finely chopped as well.
- Add chopped onions, garlic, cilantro, salt, pepper, and vinegar to the pot.
- Heat on Medium-High heat until it begins to boil. Reduce heat and simmer for 10-15 minutes, stirring frequently.
- Sterilize your jars in boiling water along with the lids while your salsa cooks.
- Add the salsa to the heated pint jars leaving 1/2” headspace.
- Wipe the rim with a little vinegar on a paper towel, and add lid and hand tighten the ring.
- Process in a hot water bath for 20 minutes, adjusting time for your altitude.
- Remove jars by using a jar lifter and place on a thick towel and let cool for 24 hours. I love hearing all the lids popping as they seal.
- Check to make sure all jars are sealed by pushing on the lid. If it didn’t seal, you can place in your refrigerator and use within 2 weeks
- Store sealed jars of salsa in a cool dark place for up to a year.
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