Best Canning Garden Fresh Salsa Recipes

CANNING GARDEN FRESH SALSA

Steps:

• 1. BLANCH TOMATOES: Bring a large pot of water to a boil. Blanch by dropping a few tomatoes at a time into the boiling water for about 2 minutes at a time. Remove from boiling water and drop into cold water. I fill up sink with cold water. Do this in batches of 6 to 7 tomatoes at time.
• 2. Peel and chop tomatoes coarsely; layer in a large strainer with salt. I used about 4 tablespoons of pickling salt. Layer of tomato, sprinkle with salt; repeat until all tomatoes are in the strainer. NOTE: Set strainer inside of a large bowl. This will catch the liquid from the tomatoes. To prevent the tomatoes from sitting in the juice turn a smaller bowl upside down in the large bowl for the strainer to set on. The idea is to remove the liquid from the tomatoes. Allow tomatoes to drain for several hour or overnight in a cool spot. Do NOT put in refrigerator. I cover with a towel.
• 3. STERILIZE JARS: place canning jars in a large canner; cover with water by 1 inch. Bring to a boil and boil for 10 minutes. If you have hard water; add about 3 tablespoons of white vinegar to the water to prevent lime build up on the jars. STERLIZE LIDS: Place lid in boiling water for 5 minutes
• 4. Peel and chop onions. De-seed Jalapeno's and Bell Peppers; chop fine. Peel and mince garlic. Juice limes. Set all this aside.
• 5. Chop the drained tomatoes to texture of your liking; mix with onions, peppers, and garlic. Place in a large deep pot. Mince cilantro and add to pot. Also, add ground cummin seed.
• 6. Mix the tomato paste with one cup of the salsa mixture; combine until smooth and add to pot. Bring salsa to a boil.
• 7. Carefully lift sterilized jars from boiling water. Pour 1 half of the water into sink and other half back into pot. (you will need to keep boiling) This will keep the boiling water level up.
• 8. Add 3 tablespoons of fresh lime juice to each jar. Fill jar with boiling hot salsa mixture leaving 1-inch space from top of jar. Place hot sterlized lids on jars and tighten bands.
• 9. Place jars back into boiling water; boil for 20 minutes. Remove jars from water bath and place on a dry towel to cool. Once cooled check seals and band.

AUNT CONNIE'S GARDEN FRESH SALSA (FOR CANNING)

Steps:

• Put all ingredients in a very large pot and simmer for 30 minutes. Meanwhile wash jars, lids and rings. Get your hot water bath pot going. Put the jars in the the hot water pot for 10 minutes prior to the salsa being done. In a small pan put the lids in water and warm them, but do not boil them. Take the jars out of the hot water and place the jars on the counter, fill with hot salsa, wipe rims, put lids on, rings on (just finger tip tight) and then hot water bath the jars for 20 minutes. Take out and set on towel and leave undisturbed for 24 hours. After 24 hours check that all the jars sealed. Take off rings wipe down jars and then put rings back on and store in a cool dry place until ready to enjoy. Should yield approx 10-15 pint jars. You should have a little left and you can put that in a bowl and eat it right away or just put it in the fridge and eat it in the next few days. If a jar does not seal just put it in the fridge and eat that one first.
• Happy Salsa making!
• Note: To peel the tomatoes drop them whole in boiling water let sit for 1 minute, transfer to bowl of ice water, core and peel. Also, if you don't like the consistency after you've cooked all ingredients for 30 minutes you can continue to cook and it will get thicker. Use your jalapenos to adjust the heat we added 6 this last batch we made and it was nice and hot.