SALSA CANNING RECIPE {no peeling necessary}

 SALSA CANNING RECIPE

INGREDIENTS:

8 cups very ripe tomatoes, cored and chopped 

{do NOT peel or seed the tomatoes!--this is the BEST part of this recipe.

SAVES you steps, and gets your salsa going faster.}

2 1/2 cups yellow onions, chopped

1 1/2 cups mild green Anaheim-type peppers, chopped

1 cup jalapeno peppers, minced

6 garlic cloves, chopped

2 1/2 tsp cumin {1tsp if you don't like spicy}

2tsp black pepper

2tbls canning salt {also called pickling salt--no iodine}

1/3 cup white vinegar

15 oz tomato sauce

12 oz tomato paste

juice of 1 lime

1/4 cup cilantro, chopped

DIRECTIONS:

1. you can hand chop everything as directed above OR you can use a higher quality blender. we have a ninja, and that it was we do to save on time. if you want a chunky CHUNKY salsa, do hand chopping. 

if you don't mind a medium chunk then make things easier for yourself and USE YOUR BLENDER:).

2. if you are USING YOUR BLENDER the key is to layer things in the right order so that it doesn't end up in a pure liquid, unless you want a pure liquid salsa, and then it doesn't matter.

ONIONS

ANAHEIM PEPPERS

JALAPENOS

TOMATOES

{i recommend hand chopping the garlic 

b/c it just doesn't get chopped up well when you're pulsing the salsa.}

**if it doesn't all fit in one blender you can split it up, 

layering each time, 

or just do one layered batch of everything, 

and one of just tomatoes, 

pulsing less with the tomatoes b/c they are do delicate and "mush" faster.**

3. in a NON-ALUMINUM pot, mix everything together except for the lime juice and cilantro.

4. bring the mixture to a boil. continue boiling 10 minutes, stirring occasionally.

5. remove from heat and stir in lime juice and cilantro.

6. fill six pint jars {or your choice of jars} with hot mixture 

{i prefer wide mouth pint jars for my salsa making}.

7. wipe rims and add lids and screw-bands.

8. process in a boiling water bath for 15 minutes if you're doing pints,

or 25 minutes if you're doing quarts. 

{add 10 min. to either time if you live in utah for elevation.

for example: i process my pints for 25 minutes and my quarts for 35 minutes

click here for an elevation guide}.

{make sure the boiling water is deep enough to cover the jars by 

at least ONE INCH, and start timing when the water starts boiling after adding the jars.}

Click HERE for a CANNING "HOW TO"!

24 pints under our belt.

we want some more, we want some more!

my canning buddy is my favorite part.

church clothes, gloves, and all.

such a champ.

:):):)