Salsa recipe for canning
- Thread starter seedcorn
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journey11
Garden Master
I'd like to have your recipe Jared! 
I agree, seedcorn, the BBB recipe is too watery. Could probably adjust that some depending on type of tomato you used or drain off the extra juice ahead of time. As written though, too watery!
I agree, seedcorn, the BBB recipe is too watery. Could probably adjust that some depending on type of tomato you used or drain off the extra juice ahead of time. As written though, too watery!
thistlebloom
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Mary cans salsa too, she needs to jump in and share her secrets! I know she roasts her tomatoes and garlic...
curly_kate
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The recipe I got was from the Usda canning site, but it's so hot I cant eat it!
- Thread starter
- #5
April Manier
Deeply Rooted
Here's what I do.
*I roast 20 peppers (I like red) place them in a bag, let set for 10 min, peel, seed and dice. (about 3 c)
*I then process my tomatoes thus:
*Cut in half and remove seeds then dice (until you have 10 c worth--give or take)
*Dice 5 c onions. You can do a few cups sweet onion if you like. I use a combo of red and sweet.
*5 cloves garlic minced
*1+ c jalapenos minced (I try it to see if it's hot enough and add more if needed)
*1 c apple cider vinegar
*4 tbs fresh lime juice
*2 c cilantro chopped finely.
Put all the ingredients in a pot except 2 cups onion and the cilantro. Cook it down to the about the consistency you would like, leaving a little runnier than you want your finished product, as you are adding more ingredients. Add the onion and heat through. I do this because it remains a little firmer. The original cooked onions mature the flavors. JUST BEFORE LADLING INTO JARS add cilantro and stir. It is important to stir in between each ladling to keep the ratio of juice to solids consistent throughout jars.
You can add a little honey if you like it sweeter.
Unfortunately last year I gave away too much of my salsa and we are out! I will make triple this year.
*I roast 20 peppers (I like red) place them in a bag, let set for 10 min, peel, seed and dice. (about 3 c)
*I then process my tomatoes thus:
*Cut in half and remove seeds then dice (until you have 10 c worth--give or take)
*Dice 5 c onions. You can do a few cups sweet onion if you like. I use a combo of red and sweet.
*5 cloves garlic minced
*1+ c jalapenos minced (I try it to see if it's hot enough and add more if needed)
*1 c apple cider vinegar
*4 tbs fresh lime juice
*2 c cilantro chopped finely.
Put all the ingredients in a pot except 2 cups onion and the cilantro. Cook it down to the about the consistency you would like, leaving a little runnier than you want your finished product, as you are adding more ingredients. Add the onion and heat through. I do this because it remains a little firmer. The original cooked onions mature the flavors. JUST BEFORE LADLING INTO JARS add cilantro and stir. It is important to stir in between each ladling to keep the ratio of juice to solids consistent throughout jars.
You can add a little honey if you like it sweeter.
Unfortunately last year I gave away too much of my salsa and we are out! I will make triple this year.
- Thread starter
- #7
Jared77
Garden Addicted
I'm still looking for the actual recipe but I know we took a large disposable baking pan and filled it with cored and seeded tomato halves and quarters to keep the pieces all roughly the same size. Most of the Romas were cut in 1/2 and many of the slicers were 1/4s.
She added onions cut in large pieces, a handful of whole garlic cloves and at least a couple seeded jalapenos. All of these were given a light drizzle of olive oil and put under the broiler to get a good charring on them. We left the skins on so they'd roast and hold flavor. Once they all had a good char we pulled them out and into the food processor they went for a rough chop. Then into the sauce pot to simmer down. I know chopped cilantro went into it at some point.
Then we water bathed them in quart jars and stored it. Had a good very deep and rich flavor from the roasting. We made with the skins on and skin off and didn't notice a big difference to make it worth the work. I also leave the skins on for my sauce. But that's just us.
Sorry I don't have the exact recipe yet Ill find it. But this will at least get the thought out there.
She added onions cut in large pieces, a handful of whole garlic cloves and at least a couple seeded jalapenos. All of these were given a light drizzle of olive oil and put under the broiler to get a good charring on them. We left the skins on so they'd roast and hold flavor. Once they all had a good char we pulled them out and into the food processor they went for a rough chop. Then into the sauce pot to simmer down. I know chopped cilantro went into it at some point.
Then we water bathed them in quart jars and stored it. Had a good very deep and rich flavor from the roasting. We made with the skins on and skin off and didn't notice a big difference to make it worth the work. I also leave the skins on for my sauce. But that's just us.
Sorry I don't have the exact recipe yet Ill find it. But this will at least get the thought out there.
April Manier
Deeply Rooted
Remember roasting makes things sweeter. I usually do two batches; a roasted sweet batch and a spicy batch. It's nice to have both.
If you roast the garlic then I would triple it as the flavor really mellows, but I love garlic.
If you roast the garlic then I would triple it as the flavor really mellows, but I love garlic.
seedcrazy
Chillin' In The Garden
I finally found the PERFECT salsa recipe (and its been tested to insure it won't spoil). My bosses and friends drive me crazy wanting to come and wipe me out every year (this year I told one I'd supply her with plants and the recipe and they can buy their own jars and do it themselves since I caught her slipping out my front door with a case of my salsa (12 pints) when she asked if she could have a jar. To say the least they came back in the house.
This recipe took 5 years to perfect and was tested at the University of Michigan to insure it was safe and right.
Here's the recipe. Note that I cut the vinegar way, way down and pressure cook mine. If you want to HWB it you may, but the vinegar will have to be increased to one cup. You can also sub lemon juice or lime juice for the vinegar for a different flavor (although I tried taking out the cider vinegar altogether and that wasn't right either).
ANNIES SALSA
8 cups tomatoes, peeled, chopped and drained
2 cups chopped onion
1 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.
Makes 6 pints
This recipe took 5 years to perfect and was tested at the University of Michigan to insure it was safe and right.
Here's the recipe. Note that I cut the vinegar way, way down and pressure cook mine. If you want to HWB it you may, but the vinegar will have to be increased to one cup. You can also sub lemon juice or lime juice for the vinegar for a different flavor (although I tried taking out the cider vinegar altogether and that wasn't right either).
ANNIES SALSA
8 cups tomatoes, peeled, chopped and drained
2 cups chopped onion
1 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.
Makes 6 pints
