Wednesday, August 31, 2011

Rockin' Salsa

Today was the day!! I canned my first batch of salsa for the year!

This is my third year canning salsa. If you have never canned, it's not a hard thing to do but it can be time consuming depending on what you are canning. Canning salsa is a little more tedious and time consuming then something like pickles.

This is the recipe I've been using for the past three years.

It's versatile as in you can alter the onions and peppers you use as well as the amount of spices you put in. There's been times I only used yellow onions because that's what I had on hand. As for peppers, I usually use Anaheim peppers as well as the three green peppers. With this current batch I used some hot peppers my mom gave me from her garden. Sorry! I can't remember what kind they were. So you can adjust the peppers to the spice level you prefer. I also adjust the spices and add a little extra cumin and cayenne pepper because I like spice!

I'm going to post the recipe as written, but just keep in mind you can change it up a bit.

Rockin' Salsa

1 red onion, chopped
1 yellow onion, chopped
1 white onion, chopped

6 lbs fresh tomatoes, peeled and chopped. If you have never peeled tomatoes, allrecipes has great step by step instructions here:

2 banana peppers, chopped
3 green bell peppers, chopped
18 oz tomato paste. I usually get a 12 oz and 6 oz can.
1/2 cup white vinegar
2 tablespoons garlic powder
1 1/2 tablespoons salt
1 tablespoon cayenne pepper
1 1/2 teaspoons ground cumin
1/4 cup brown sugar
1/4 cup white sugar
8 pint canning jars with lids and rings-I've only ever gotten 7 pints out of this recipe.
You will also need a canning pot and other supplies like a jar grabber and magnetic wand are also helpful.

1. Combine red onion, yellow onion, white onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.

2. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. You can also do this in the dishwasher and just put the lids and rings in a small saucepan of boiling water. Pack the salsa in the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they been filled, to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top the jars with lids and screw on rings.

3. Fill the canning pot with water. Bring to a boil over high heat. Start heating the water about an hour before it's needed. It takes quite a while to get this large amount of water to boil. Also keep it covered to contain the heat inside the pot. Carefully lower the jars into the pot using the jar grabber. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil. Process for 10-15 minutes.

4. Remove the jars and place onto a cloth or wood covered surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight. Refrigerate after opening.

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