Canning Salsa


| 8/27/2014 2:33:00 PM


Erin SheehanOur chest freezer is usually quite full of garden veggies by the time our tomato harvest rolls around. That doesn’t mean they go to waste, just that we have to can the majority of our tomatoes. I prefer canned tomatoes to frozen anyway, though it is far more work to can. Canning salsa is a great introduction to home canning, as tomatoes are acidic and it’s difficult to mess them up. Plus, who doesn’t love salsa? If you have a way to harvest or otherwise get your hands on a half a bushel or so of tomatoes, here’s an easy-to-follow home-canned salsa recipe.

tomatoes

Home Canned Salsa

10 to 12 cups cored, peeled paste tomatoes
3 green bell peppers, seeded
3 medium onions
4 cloves garlic
3 tablespoons cilantro
1 tablespoon fresh oregano, or 1 teaspoon dried
1 teaspoon cumin
2 hot peppers (or to taste)
1  1/4 cups cider vinegar
1 tablespoon canning salt
Scant 1/4 cup sugar
12 ounces tomato paste

Prepare your water bath canner. Make sure your jars (pint) and lids are clean and put your lids in a small bowl of warm (not boiling) water. Your jars should be in simmering water to keep them hot.



Start heating tomatoes in a large stainless steel pot. Depending on how chunky you like your salsa, you could chop them in the food processor or just let them go as is.



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