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Canning Salsa – A Great Canning Salsa Recipe
By | August 3, 2009
- Image by Peppysis via Flickr
If you like eating salsa then you will really enjoy the taste of your own homemade canned salsa. I have tried a couple of different kinds of canning salsa recipes over the years but I really like this one that I am going to share with you. You can not beat the taste or the freshness that you get from canning salsa. Remeber that fresh ripe ingredents are the best. Now let’s get to that recipe for canning salsa!
Best Canning Salsa Recipe
Ingredients:
10-12 cups of fresh tomatoes cut up that have been blanced and skins peeled*. Squeeze some of the excess juice out as your salsa will become to runny.
4 – red peppers
3 – green peppers
3 – yellow peppers
6 – yellow hot peppers
5 – jalenpanoes
5 – onions
2-3 heads of garlic
2-3 tbsp. orageno (fresh is best)
2 -1/2 tbsp. pickling salt
4 tbsp. paprika
3/4 cup white vinegar
4 tbsp. cornstarch added to the vinegar
3-4 tbsp. sugar
4 tbsp. ketchup
1 can tomatoe paste
Yeild: 13 pints
Preparation:
*Blanching Tomatoes – Have a large pot of water boiling and another large bowl of cold water nearby. Place about 8-9 tomatoes into the pot of boiling water. Leave for about 1 minute or till tomatoe skins peel off easy. Take out the tomatoes with a slotted spoon and place into the bowl of cold water. With a paring knife take out the core of the tomatoe and the take off the skin.
If you are doing a double batch or are short on time you can do the blanching and cutting up of tomatoes and peppers the day before and store them in your refrigerator for the next day. You will need to use some latex gloves when handling your hot peppers as they may burn your skin.
I use to spend the time cutting up my peppers by hand so they were nice and all uniform in size but now I do not have that extra time so I cut my peppers into fours and put them in my food processor for a couple of whirls till I get the desired size I like. This is so much faster.
You can experiment with your pepper and garlic amount as you wish. I like my salsa with more garlic so I add more garlic for my taste. If you like your salsa on the mild side then you may want to cut back on the hot peppers. When tasting your salsa as you are cooking you can put a small amount into a bowl to cool as the peppers are hotter when they are heated. So to get a true taste of what your salsa will taste like you will need to let it cool.
Method:
Place all cut up items into a large stock pot. Add the remaining ingredients. Stir all together. Heat up slowly to a low boil and then simmer for 1 hour. Remeber to stir often and watch for burning. One fall I had used one of my thinner bottomed stock pots and cranked the heat up and burnt my batch of salsa. So now when I am canning salsa I watch very closely.
While the salsa is cooking you can get your jars washed and I sterilize mine in my oven at 225 degrees ferighinheit for 10 mins. I sterilization the jars near the end of the cook time of the salsa so the jars are hot when placing your salsa into the jars.
Also during the last 20 minutes of cooking your salsa you will want to get the snap lids in a pot of water and boiling for sterilization. You will also need to get some water into your canner and get the water heated up for that.
Ok now an hour has passed and we are ready to get the salsa into our hot sterilized jars. Fill up your jars leaving a 3/4 – 1 inch space from the top.
Wipe the top of your jars off so there is no salsa to interfere with a proper seal. Place on your snap lids and screw on your rings. Place your filled jars into your already hot water canner. Bring the temperature back up to a boil and boil for 10 minutes. Take out jars and place to cool on a cutting board or what ever else you may have to protect your counter.
Only fill the number of jars that your canner holds with salsa. Keep the rest warm until the first batch comes out of your canner and then fill up more jars with the salsa. Remeber when it comes to canning we want to keep our jars, lids and our salsa warm for processing.
Remember to date and write the salsa’s name on your jars lids so you will know when you made your salsa and then you can compare your canning salsa recipe with others that you may make.
I hope that you enjoy your homemade canned salsa as much as I do!
If you have any questions on canning salsa please feel free to email me and I would be happy to answer them for you.
Are you looking for a larger stock pot for your home canning needs? Great deals for the Calphalon cookware stainless sets can be found here!
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Topics: Recipes | 5 Comments »
August 9th, 2009 at 3:17 am
I have a salsa recipe that calls for canned stewed tomatoes and canned pickled jalapenos (I purchase both at the store)…all other ingredients are fresh. I want to can my salsa. Is it okay to can it considering I don’t use all fresh ingredients?
Thanks! I look forward to your reply!!!!
Kathy
August 14th, 2009 at 4:30 am
Hi Kathy,
There is no rule in canning that says you can not use canned products in your canning recipes. As in this salsa recipe I use cannned tomatoe paste. You will want to drain the juice off of your canned tomatoes as it will make your salsa extremely runny. You may find that the tomatoes cook down to nothing or they may not. Another suggestion would be to add some cornstarch to thicken your salsa. Adding the canned jalapenos would be fine.
Any other questions I would be happy to answer them for you Kathy.
Tammy
August 18th, 2009 at 2:54 pm
I got a recipe from my niece. Made 18 pints of Salsa.
However, when I finished and had some left over, I let it cool and tried a couple of samples with Tortilla Chips.
I am very disappointed with the Salsa. Too much sugar, taste too much like tomatoe sause and not enough spice (heat).
I am only one that eats Salsa and now I am stuck with a bad tasting batch. I am thinking about dumping all the jars in a kettle and adding more hot peppers and somehow reduce the sugary taste in the mix.
Any suggestions? I have been home canning for 40 years and never tried to repair already processed and sealed batches.
If trying to repair is not recommended, I guess I can try to add some extra spices and veggies to it and make chile. In fact, this tastes almost like Chile except for the sugary taste and lack of Chili Powder.
Thanks is advance,
Tom
August 22nd, 2009 at 4:07 pm
Hi Tom,
You can recan your salsa. It is best if you do this within the first week. Once you have your salsa back into your pot then you can try adding some vinegar to cut the sugar taste and add some more peppers. Different varieties such as banana peppers and some other mild to moderate kinds. Add another onion or two, some fresh garlic and possibly a dash of hot pepper sauce if needed hotter.
Just remember to get your salsa back to the boiling point and your jars sterilized again and kept hot.
Good Luck Tom,
Tammy
September 27th, 2009 at 3:02 am
I made a large batch of salsa today (using 16 cups of chopped tomatoes), and according to my recipe, I should have added one and a half cups of vinegar. I think I added closer to 2 cups by mistake. It looks fine, but will the safety be affected? Acidity always seems to be such a determining factor in home canning.
Thanks for your help!