A Great Salsa Recipe Revealed! - Years ago I tried a salsa recipe from a book entitled Canning and Preserving by Linda Ferrari. I checked and you can still buy this book new or used on line. The recipe is very good but I had to do my own tweaking.
I looked at canned salsa recipes and studied canning information regarding acidity levels and came up with this recipe which makes 6 to 7 pints.
My Best Canned Salsa
- 5 1/2 Pounds Plum Tomatoes
- 3Cups Chopped Onion
- 7 Ounce Can Diced Green Chilis
- 1/4 Cup Fresh Cilantro Leaves
- 1/2-1 Jalapeno Pepper, Finely Chopped
- 2 Cloves of Fresh Minced Garlic
- 2 Teaspoons Canning Salt
- 1 Teaspoon Fresh Ground Black Pepper
- 1 Teaspoon Ground Cayenne Pepper
- 3 Tablespoons Bottled Lemon Juice
- 1/2 Cup White Vinegar, 5% Acidity
- 1/2 Cup of Tomato Juice (This can be made from the skins and seeds of the 5 1/2 pounds of tomatoes. Refer to the following video for more information.)
Working in small batches, plunge the tomatoes into boiling water for one minute and then into ice water to loosen skins.
Peel, seed and chop tomatoes into a large bowl or pot. Reserve skins and seeds to boil. Process skins through a food mill and reserve a cup of the juice for the recipe. Compost the skins.
Combine all ingredients and heat until salsa is hot.
Place salsa into hot sterile pint jars and leave 1/2 inch of head space.
Clean jar rims with a damp paper towel.
Attach lids and rings.
Place in a water bath canner with hot water below 180 degrees and water covering the jars by at least one inch.
Place the lid on the canner and bring to a rolling boil.
Water bath process for 45 minutes.
Turn off the stove and remove the canner lid.
After 5 minutes, remove the jars and place on a towel in a draft free place.
Once the jars have cooled for 12 hours, remove the rings and wipe jars with a damp cloth.
Make sure all jars have sealed and store in a cool dry place.
If a seal has failed, you may reprocess the jar using a new seal or place in the refrigerator for use within a few weeks.
This salsa is fairly mild. If you would like a medium or hot salsa, add more Jalapeno pepper and increase the cayenne pepper to 1 1/4-1 1/2 Teaspoons. I like to make double batches of this since my family enjoys it so much.
Jenny, Stephen and I do like our salsa just a bit spicier so we’ll be adding extra heat to the mix. We can hardly wait until our vegetable and salsa garden is ready to produce salsa for us
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