Recipe for Tomato Salsa for Canning
Introduction
Tomato salsa is a versatile condiment that can be enjoyed with chips, tacos, burritos, and more. It is also a great way to preserve the flavors of summer for enjoyment all year round. This recipe provides a simple and flavorful method for canning your own tomato salsa, ensuring you have a delicious and convenient snack or condiment on hand whenever you need it.
Ingredients
For the salsa:
- 6 pounds ripe tomatoes, cored and chopped
- 1 large red onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped (or more, to taste)
- 1/2 cup chopped fresh cilantro
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon oregano
For canning:
- 7 pint jars with lids and rings
- Boiling water bath canner
- Jar lifter
Instructions
Preparing the Salsa:
- Sterilize the jars and lids: Wash the jars and lids in hot soapy water. Place the jars in a boiling water bath for 10 minutes to sterilize them. Leave the lids in hot water until ready to use.
- Prepare the salsa: Combine all the salsa ingredients in a large pot. Bring to a boil over medium heat, then reduce heat and simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld and the salsa to thicken slightly.
- Adjust seasonings: Taste the salsa and adjust seasonings as desired. If you prefer a sweeter salsa, add a tablespoon of sugar. If you prefer a spicier salsa, add more jalapeño pepper.
Canning the Salsa:
- Ladle salsa into jars: Using a ladle or funnel, carefully ladle the hot salsa into the sterilized jars, leaving 1/2 inch headspace.
- Remove air bubbles: Run a clean rubber spatula around the inside of the jars to remove any air bubbles.
- Wipe jar rims: Wipe the rims of the jars with a clean, damp cloth to ensure a clean seal.
- Place lids and rings: Center the lids on the jars and screw on the rings, tightening them just until they are fingertip tight.
- Process in water bath: Place the jars in the boiling water bath canner, making sure the jars are covered by at least 1 inch of water. Bring the water to a rolling boil. Process the jars for 20 minutes, adjusting for altitude according to the manufacturer's instructions.
- Remove and cool: Carefully remove the jars from the canner and place them on a clean towel to cool completely. You should hear a "popping" sound as the lids seal, indicating a successful canning process.
Tips and Storage
- Use fresh ingredients: Fresh produce adds the best flavor to salsa. If you can't find fresh cilantro, you can use dried cilantro but use less than the recipe calls for.
- Adjust heat level: If you're sensitive to spice, reduce the amount of jalapeño pepper or omit it altogether.
- Add extra ingredients: Get creative and add other ingredients like corn, black beans, or roasted peppers for more complexity in your salsa.
- Store in a cool, dark place: Once the jars have cooled, check that the lids are sealed. Store the salsa in a cool, dark place for up to a year.
Enjoy your homemade canned tomato salsa!
This recipe allows you to enjoy the flavors of fresh salsa year-round. It is a delicious and versatile condiment that can be used in a variety of dishes. So grab your ingredients and get canning!
