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Canning Salsa

Posted Sep 06 2012 8:00am

 

We eat a lot of salsa around our house.  In fact, it is a good thing that I can my own or a large portion of our grocery budget would be dedicated to salsa.  I remember when I first got married and salsa went on sale, I spent almost our entire grocery budget on salsa that month!  No one complained.

 

If you are new to canning, or a professional, salsa is a food that is great for everyone to try.  And It is economical if you grow your own peppers and tomatoes!  You can make a jar of salsa for less than $1.00!!

 

Step #1: Blanch your tomatoes in boiling water just long enough that their skins start to crack and slightly peel.  Then immediately put them in ice water.  Remove the skins.

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Step #2: Roughly chop the tomatoes.

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Step #3:  Finely dice your Jalapenos and Green/Red Bell Peppers, Cilantro and Cucumbers.  I prefer to use a food processor for this step.  And ALWAYS wear gloves.

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Step #4:  Put all your ingredients in a large stock pot.  This recipe also calls for cucumbers!  So great to use up a lot of your garden produce.

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Step #5:  Stir together and bring to a boil.  Then turn the heat down and simmer for 20 minutes.

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Step #5:  Ladle into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to this chart:

Altitude

Altitude

Altitude

0-1000 ft

1001-6000ft

Above 6,000ft

Time

15

20

25

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Step #6:  Enjoy your salsa on any food you can think of!  Some of our favorites are: eggs, quesadillas, chips, grilled vegetables, mixed with rice, and on chicken.

Salsa Canning

Canning Salsa

11 Pints

Ingredients

  • 14 cups chopped tomatoes
  • 5 cups diced bell peppers (red + green)
  • 1 cup diced jalapenos
  • 4 cups diced cucumbers
  • 10 cloves garlic, minced
  • 1 1/2 Tbsp dried marjoram
  • 2 cups diced onion
  • 1 cup cider vinegar
  • 1/2 cup cilantro

Instructions

  1. Blanch, peel and roughly chop tomatoes.
  2. In a food processor, dice the bell peppers, cucumbers, jalapenos, onion, cilantro and garlic.
  3. Combine everything in a large stock pot.
  4. Add marjoram and vinegar.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes.
  6. Ladle into clean, hot pint jars, leaving ½-inch headspace.
  7. Remove air bubbles and adjust headspace if needed.
  8. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to your elevation.
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http://blog.superhealthykids.com/2012/09/canning-salsa/

 

Note: This post is not intended to be a guide on canning, but a particular salsa recipe that I use that has been tested. I highly recommend going to other sites for information about canning. I do not develop any canning recipes, and I personally don’t recommend doing anything other than following a recipe from an official canning or USDA website for canning.  Please seek answers regarding canning from other resources if you are not experienced in canning.  

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