Canning Homemade Salsa
No store-bought salsa compares with the taste of salsa made from your own tomatoes fresh picked from your garden or local farm!
Why Try? In the middle of the winter, you can enjoy crisp tortilla chips paired with your own homemade salsa, and taste the summer-fresh flavor of vine-ripened tomatoes.
Foodie Byte: If the jar doesn't seal during the canning process, simply put it in the refrigerator and use within a week.
- 6 pounds of tomatoes
- 1/4 pound jalapenos (for a mild salsa)
- 1/3 cup chopped fresh cilantro
- 9 cloves of garlic, chopped
- 1/3 cup lime juice
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon cumin
- 3 onions (preferably 1 white, 1 yellow, 1 red)
- Pint jars (either small mouth or wide mouth is fine)
- Lids and rings
- Water bath with rack
Preparation time 30mins
Cooking time 30mins
Adapted from foodchannel.com
1. Sterilize jars and seals.
2. Put clean tomatoes in boiling water for 30-45 seconds, and then plunge them into ice water. The tomatoes will be easy to peel as a result.
3. Peel tomatoes and cut out cores or bad spots. Chop the tomatoes to desired size (they will cook down so leave them slightly larger than you want them to be in the salsa).
4. Mix tomatoes, garlic, lime juice, salt, and cumin and bring to a boil.
5. Add onion, peppers, and cilantro. Bring to a boil and then simmer for 7-10 minutes.
6. Remove 1 cup of liquid (to thicken the salsa).
7. Put salsa in sterilized jars leaving 1/2 inch of headroom.
8. Wipe the rim of the jar, place sterilized seal on jar, and tighten the ring.
9. Place jars in water bath for 15 minutes (time depends on altitude – more time for higher altitudes).
10. Remove jars and let stand for at least 24 hours. Remove rings (optional) and store. If the jar did not seal, place it in refrigerator and use within a week.