A couple years back, when I was starting this blog, my husband got me a water bath canner, as his way of showing support and giving me some ideas as well. At the time, I thought I didn’t have the money to can, and it was just like the cast iron where I’d read up on it occasionally and the more I did that the less intimidating it became.
Finally I realized I had this amazing opportunity thanks to WIC to stock up on fruits and veggies and learn how to can all the things. Jams, jelly, preserves, and probably the most used in our house – Salsa. I already keep stock on corn tortilla shells so I can make chips in a quick pinch, so it made sense to learn how to can my own salsa. Especially with the raised garden project in the works, I’m hopeful my tomato bounty will be much more next year.
So I used a couple recipes in my new book from the thrift store- “The complete book of home canning” as well as some knowledge I’ve been learning about rebel canning. I figured it was at least worth a shot, and if it doesn’t work out, it will just be back to the drawing board.
Ingredients:
- 7 Cups Tomatoes peeled and coarsely chopped.
- 2 Cups Coarsely chopped onions
- 8 Jalapeno peppers, chopped
- 3 Cloves of Garlic, Finley chopped
- 1 can tomato paste (5.5 oz)
- 3/4 cup White Vinegar
- 1/2- 1 cup loosely packed chopped Cilantro
- 1/2 tsp Ground Cumin
The recipe also called for 1 cup green bell pepper, but I didn’t have any so I used a couple extra jalapeño peppers since my husband prefers medium to hot salsa anyway.
Directions:
First things first- to peel tomatoes bring water to a boil and cut an X shape at the bottom of the tomato. Put into the boiling water for 30-60 seconds. Remove from boiling water and add to a bowl of cold water. The tomatoes should peel very easily.
In a large pot, combine tomatoes, onions, pepper, garlic, tomato paste, vinegar, cilantro and cumin. Bring to a boil over medium-high heat stirring constantly. Reduce heat and boil gently until thickened, about 30 minutes.
While that is going now is the perfect time to start preparing your jars, lids and seals.
Ladle hot salsa into the hot jars, making sure to leave 1/2 inch headspace. Remove air bubbles and add more salsa if necessary. Wipe the rim, center the lid on the jar, and screw band fingertip tight.
Place jars in canner until they are completely covered. Bring to a boil and process for 20 minutes. Remove canner lid and let sit 5 minutes before removing from canner and letting cool.