Salsa: Canning or Fresh

Mama's SalsaThe farmers market deal on tomatoes this week was my excuse to make salsa and get back to preserving.

This recipe is good fresh (uncooked) or canned. If you preserve your salsa — or any vegetables — they can sit in the pantry for up to a year! That is good taste and good financial sense. Cost per jar of salsa — about 90 cents.

Spring and summer crops are already starting to arrive at the market so it’s time to get your Mason Jars and canning equipment out!  I buy canning jars in packs of 12 for value.

Mama’s Not Too Spicy Salsa
Cuisine: Latin
Prep time:
Cook time:
Total time:
Serves: 4-5 pints
Good fresh (just prepped and tossed) or canned (cooked)
Ingredients
  • 6 pounds of tomatoes (about 15 regular sized tomatoes)
  • 4 green bell peppers (chopped)
  • 1 large sweet onion (Vidalia, Persian, Strawberry Field)
  • 2 jalapeno peppers (remove the seeds based on your heat tolerance)
  • 4 tablespoons minced garlic
  • 1/2 cup of apple cider vinegar
  • 4 teaspoons salt
  • 1 teaspoon of sugar per pint jar
Instructions
  1. Blanche the tomatoes for 30-40 seconds in hot water. Remove them from the boiling pot and plunge into a sink filled with ice water to stop the cooking. Remove their skins and chop into smaller pieces. (about 1 inch).
  2. Chop onion and peppers into 1/2 inch pieces
  3. Addl all ingredients except the sugar in a large pan and stir gently to combine. (If you want to serve your salsa “fresh” stop processing here and put this version into a bowl. Add 2 tablespoons of chopped cilantro and store in a Mason jar for up to a week.)
  4. Bring the mixture to a simmer and reduce until thickened and about 1/2 the quantity in the pan.
  5. Before filling your canning jars make sure the lids and jars are sterilized. Run them through your dishwasher or sterilize them in hot water and allow them to cool to the touch.
  6. Put a teaspoon of sugar into the bottom of every pint-sized jar.
  7. Pour the hot salsa into the jars leaving 1/2″ space at the top (you’ll need this for the canning seal)
  8. Put the lids on the jars and seal to finger tight then turn back 3/4″
  9. Place the jars in a boiling water bath for 15 minutes. Remove and let them cool on the counter. You will hear the seals set as the salsa cools. Test every seal to make sure it has completely sealed by pressing gently on the top lid.
  10. Store in the pantry for up to a year.
  11. When you go to serve these beauties add a tablespoon or fresh cilantro and/or a squeeze of lime or lemon to add a freshly made taste.

 

 

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