Homemade Salsa for Canning

best-homemade-salsa-for-canning_2

by: Matt Zentz

This salsa is perfect the way it is. It works really well as a base or a dip or to throw on your eggs. One of the jars I made somehow opened during the heating process. But it didn't get washed out or diluted so we used it. It was fantastic and Jess and I finished it off in a couple of days.

I used Mr. Stripey and yellow/orange cherry tomatoes from my garden, all skinned properly. This took me a lot longer than one hour but it's also the first time for skinning tomatoes, canning salsa, and making this recipe. Only thing I've canned prior to this was pickles the weekend before, which took just as long (probably half my day).

Servings: 7-8 pints
Prep Time: 30 m
Cook Time: 1 h

Ingredients

  • 9 cups peeled and chopped tomatoes (they must be peeled first, see directions below or tutorial here)
  • 2 1/2 cups chopped green bell peppers
  • 2 1/2 cups chopped white onion
  • 4 medium jalapeños, chopped (see notes)
  • 8 large cloves garlic, chopped
  • 6 teaspoons canning salt
  • 1 cup white vinegar
  • 1 (12-ounce) can tomato paste

Directions

  1. Remove the skins from the tomatoes. To do this, make an “X” in the bottom of the tomatoes, then place in boiling water for 60 seconds. Then, remove the tomatoes from the water and place directly into a bowl if iced water to shock. The skins should slip right off. (I use my spider to transfer the tomatoes from the boiling water to the ice water without getting splashed.)
  2. Make the salsa. Place all of the ingredients in a large pot (you will need a 10qt. saucepan for this batch, or split the ingredients among 2 saucepans) and simmer for 20-30 minutes, until thickened and cooked.
  3. Prepare cans to be sealed. Ladle the cooked salsa into clean, sterile jars leaving 1/2 inch headspace. Wipe rims of jars with a damp, clean, paper towel, then place lids on top. To make filling easy, I highly recommend a wide funnel designed for canning jars.
  4. Process using a water bath. To do this, bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches- though the jars will displace some of the water as they are added.
  5. Add the jars to the water bath and cover with a lid. Process for 30 minutes, then remove. I use these tongs to make things easy.
  6. Let the jars sit for 24 hours. The salsa will remain good in the jar for up to 18 months… if you can keep yourself from eating it all before then!

Source

https://www.delishknowledge.com/the-best-homemade-salsa-for-canning/