Monday, September 2, 2013

Fresh Salsa {Canning Recipe}

This is a great salsa recipe!  I love this in the dead of winter; there's nothing like cracking open a jar of homemade salsa made from ingredients from your garden and enjoying it with the family!

I will  be making this one with the produce from my garden every summer!  I found this recipe in my Ball Complete Book of Home Preserving recipe book.
-7 cups chopped, cored and peeled tomatoes
-2 cups chopped onion
-1 cup chopped green bell pepper
-8 jalapeno peppers, seeded and finely chopped
-3 garlic cloves, finely chopped or minced
-1 can (5.5 oz.) tomato paste
-3/4 cup white vinegar
-1/2 cup loosely packed finely chopped cilantro or parsley
-1/2 tsp cumin
To peel the tomatoes: 
1. Cut an X in the bottom of each tomato.
2. Boil a large saucepan of water.
3. Drop 3-4 tomatoes into the boiling water for only about 10-15 seconds; remove with a slotted spoon.
4. Allow to cool, and gently peel the skin away.
What can I do with the tomato peeling?
Instead of tossing it into the compost bin try these ideas...
Powdered Tomato Skins: use to make tomato paste, tomato sauce and/or tomato juice
1. Prepare canning materials, get water bath heating up.
2. In a large stainless steel or enameled pot, combine tomatoes, onions, green pepper, jalapeno pepper, garlic, tomato paste, vinegar, cilantro and cumin.
3. Bring to a boil over medium-high heat, stirring constantly.
4. Reduce heat and boil gently, stirring frequently, until thickened, about 30 minutes.
5. Ladle hot salsa into hot jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace if needed.
6. Wipe off rim of jar, center lid on jar.  Screw band down until finger-tight.
7. Place jars in canner, ensuring they are completely covered with water.
8. Bring water to a full boil and 8 oz. and/or 1 pint jars for 20 minutes.
9. Remove canner lid and wait 5 minutes before removing jars.  Remove jars to dry towel or wire rack, cool completely, check to make sure all jars sealed {if not refrigerate and use in the next 2 weeks}.

Enjoy!  Happy Canning!
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