AW Canning 2 dozen pints of salsa today! Yummm!

Tarta · September 2012

I love to can homemade salsa. It's so delicious, but this year I didn't think it was going to happen being so close to my due date when tomatoes are finally ripe in the NW. My awesome 22 year old SIL is here and today we got inspired, drove to the farm, bought all the produce (for $28) and we have lots of delicious looking jars bubbling away in the canner.

I can a lot of things most years, but salsa is our favorite and the one thing that we always run out of long before the year is up. I was ok with not canning peaches and some of the other stuff but I was bummed to be resigned to store-bought salsa for the whole year.

Super shout out to my angel SIL! I now have it ready and waiting for me after this LO arrives and my horrible reflux is gone so I can enjoy it. Wooohooo! And I'll be sending SIL off with a bunch for herself too. Just my non-pregnancy related excitement for the day.

P.S. I also wouldn't be sad if all this work on my feet today makes baby eager to come. I'm doubting it will, but hey...a girl can hope.

JennH28 · September 2012

Oh wow! I'm impressed. Maybe next summer when I am home on mat leave I will try canning some stuff. I can't imagine doing it right now though... Enjoy your salsa!

L8kissie · September 2012

My hubby will be so jealous. I've never tried salsa.

PhillyPhan · September 2012

I really wanted to try that this year! I've done all kinds of jam and this year we've grown tomatoes and jalape?os hoping to can salsa. Mind sharing your recipe?

Tarta · September 2012

PhillyPhan:
I really wanted to try that this year! I've done all kinds of jam and this year we've grown tomatoes and jalape?os hoping to can salsa. Mind sharing your recipe?

Don't mind a bit. It's the Zesty Salsa recipe from the Ball Blue Book. I don't make fresh salsa by this recipe, but If you want to waterbath salsa safely (ie. avoid risk of botulism) you want to use a recipe from a trusted source like the Blue Book and not alter it. If you're going to pressure can you can tinker around with ingredients more and safely calculate the difference, but I don't like to pressure can salsa.

10 Cups chopped, seeded, peeled, cored tomatoes (about 6 lbs)

5 cups chopped seeded long green peppers such as Anaheim (about 2 lbs)

5 cups chopped onions (about 1 1/2 lbs)

2 1/2 cups chopped seeded hot peppers such as jalapenos (about 1 lb)

3 cloves garlic, minced

2 tablespoons cilantro, minced

3 teaspoons canning salt

1 1/4 cup cidar vinegar or lemon juice (or from my research you can use 1 cup lemon juice to every 1 1/4 cup vinegar for canning since it's more acidic)

1 teaspoon hot pepper sauce (optional)

Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot sanitized jars, leaving 1/2 inch headspace. Adjust two-piece caps. Process 20 minutes in a boiling-water canner.

Yield: about 6 pints

TaylorP5 · September 2012

Mmmm.....Salsa! I am craving Mexican so bad right now!

Tarta · September 2012

superchica14:
Tarta:
PhillyPhan:
I really wanted to try that this year! I've done all kinds of jam and this year we've grown tomatoes and jalape?os hoping to can salsa. Mind sharing your recipe?
Don't mind a bit. It's the Zesty Salsa recipe from the Ball Blue Book. I don't make fresh salsa by this recipe, but If you want to waterbath salsa safely (ie. avoid risk of botulism) you want to use a recipe from a trusted source like the Blue Book and not alter it. If you're going to pressure can you can tinker around with ingredients more and safely calculate the difference, but I don't like to pressure can salsa.
10 Cups chopped, seeded, peeled, cored tomatoes (about 6 lbs)
5 cups chopped seeded long green peppers such as Anaheim (about 2 lbs)
5 cups chopped onions (about 1 1/2 lbs)
2 1/2 cups chopped seeded hot peppers such as jalapenos (about 1 lb)
3 cloves garlic, minced
2 tablespoons cilantro, minced
3 teaspoons canning salt
1 1/4 cup cidar vinegar or lemon juice (or from my research you can use 1 cup lemon juice to every 1 1/4 cup vinegar for canning since it's more acidic)
1 teaspoon hot pepper sauce (optional)

Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot sanitized jars, leaving 1/2 inch headspace. Adjust two-piece caps. Process 20 minutes in a boiling-water canner.
Yield: about 6 pints

Thank you so much for sharing!! This is the perfect thing for me to do while waiting for baby... DH looooves salsa. Are Anaheim peppers and Anaheim green chilies the same thing?
Mmmyumm...

They should be the same thing. If they look like long slender green peppers they should work. The recipe doesn't actually specify Anaheim, but that's what I found that fit their description of "long green peppers" and they were delicious in the salsa. Happy canning!

I highly recommend using a food processor or blender for all the chopping. My Vitamix made quick and painless work of all that onion and chili pepper chopping. If you use a blender, just add enough water to get everything chopped into pretty even chunks, then pour into a strainer to drain. I would have been on my feet for hours longer if I hadn't done that. We made a triple batch of this recipe in a about 5 hours from farm to completed waterbath.

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AW Canning 2 dozen pints of salsa today! Yummm!

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