CANNED TOMATO SALSA

 

Look out y'all….Vickie's got her canning equipment out! Shew, what an evening I had! However, I have some of the best salsa I have had in years. It's good enough to gift, if it makes it to Christmas. I'll let you know how that goes!!!

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So what do you do when life gives you tomatoes? I made salsa! Initially I was going to make sauce. Then I was doing my daily perusing through Pinterest and came across some salsa recipes. This one is a keeper; if you like salsa and have an abundant crop of tomatoes, definitely give it a try.

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Our tomatoes are absolutely beautiful this year. I can not take any of the credit for that. These are solely due to the love and affection my husband, Joe, has given them. They taste just like candy!

I love to can. I haven't done it in years, but when that canning door is opened, look out! I truly forget just how much I enjoy it. I will warn you, you may see a lot of canning posts in the next few weeks. Hopefully you will try canning yourself. It can be very addictive.

I loved this recipe because there was minimal prep time. No more blanching tomatoes and cutting an X in the bottom, no ice baths. This is pure genius! You just cut your tomatoes in half, place them face down on a baking sheet, and put them under the broiler. Once the skin is blistered you remove and cool them. Those tomato skins come right off as soon as you touch them. Trust me, this is a huge time saver. The other time saver is your beloved food processor. Throw the other vegetables in there, chop to consistency, and your off.

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So….on to the recipe. If you have any questions about any of the process or technique, send me a message and I will be happy to answer your question. If I don't have the answer we will find it together.

CANNED TOMATO SALSA

Makes 8-9 pints

Ingredients:

  • Roma tomatoes (I used 3 sheet pans, covered with non stick foil,) halved and packed as tightly as possible.
  • 2 large onions, chopped
  • 2 large green peppers, chopped
  • 5 jalapeno, seeded and membranes removed, finely chopped (leave in if you want more heat)
  • 7 cloves of garlic, finely chopped
  • 3 t. ground cumin
  • 2 1/2 t. coarse ground pepper
  • 2 1/2 T pickling salt (or coarse kosher salt, NO IODINE)
  • 1/3 C Cilantro, fresh, chopped  (I only used about 1 T, we like it in small amounts)
  • 1/4 C sugar
  • 1 1/4 C apple cider vinegar
  • 15 oz tomato sauce
  • 12 oz tomato paste

Directions:

  1. Prepare your canner (according to instructions) so it's ready for you.
  2. Wash and clean your jars with soap and water, rinse thoroughly. Pour very hot water into them and keep them warm. (This will prevent them from cracking when you put the hot salsa in them.)
  3. Clean and wash your tomatoes. Cut them in half and place them cut side down on a tray lined with non-stick foil. Put them under the broiler and cook just until the skin blisters. Remove them and let them cool. Once cooled, remove the skin and the center hard core and membrane. Place them in a colander and mash the excess water out of them. (this is important if you don't want watery salsa). Repeat with the other two trays.
  4. Put the tomatoes in a large pot, cut them with kitchen shears to the consistency or size you want.
  5. Chop all of your vegetables in the food processor to the size you want. (Mine were all about the size of peas.) The Jalapeños and garlic were chopped very fine. Drain the water out of them in a colander, also mashed a bit with a wooden spoon to release most of the water. Add them to your pot of tomatoes.
  6. Add all of the other ingredients and stir well to combine.
  7. Bring the mixture to a boil, reduce the heat and simmer for 15 minutes, stirring frequently.
  8. Using a canning funnel, ladle the mixture into your jars, leaving a 1/2 inch at the top. Wipe the rim, place a lid on top and seal with a lid ring.
  9. Using a jar lifter (available in the canning section of most stores) carefully place them into the canner, water or steam, and process for 20 minutes.
  10. Remove the jars carefully with your jar lifter and let cool to room temperature.
  11. Check all of your jars, the lid should be firm, you might even here it "Ping" as it seals itself when you let it sit to cool. (I love that sound!) If the lid moves up and down in the center it hasn't sealed correctly. Either refrigerate it or re-process it again.

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Good Luck and Happy Canning!

Til next time,

Ciao xoxo

 

 

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5 Comments

  1. Cindy Bloodsworth Cannon says:

    It’s a lot of work isn’t it? But I did some too….This year I used one of brother Steve’s Scorpion peppers (or something he thought he wanted to grow) and 3 jalapenos and added pineapple to sooth the Bite….We are still doing good aren’t we Vic….

    Like

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