Yesterday was my first time canning homemade salsa. Well, let me clarify that, it was my first time canning salsa that didn’t burn and have to get thrown out. (last year’s experience) Originally I wanted to make my grandpa Bushman’s recipe, but since his calls for 200 tomatoes (or 50 lbs) I didn’t have enough tomatoes and didn’t want to guess at how many I had etc. etc. So after doing some research online about canning homemade salsa I found these things:
Ingredients
- 3 quarts peeled, cored, chopped tomatoes
- 3 cups chopped yellow onions (about 3 onions)
- 2 1/2 cups chopped green bell peppers (about 2 to 3 peppers)
- 4 cloves garlic, finely chopped
- 2 (12 oz) cans tomato paste
- 2 cups bottled lemon or lime juice (bottled, not fresh, so the acid level is consistent)
- 1 T salt
- 1/2 c. cilantro, chopped
- 2 T. salsa seasoning (or to taste)
Instructions
Updated for safe canning: I have changed this recipe to follow the tested USDA / National Center for Home Food Preservation "Tomato/Tomato Paste Salsa" proportions. My original batch had more onions, peppers and garlic than is safe for a water bath canner and no added acid. Onions, peppers and garlic are low-acid, so the bottled lemon or lime juice is what makes this safe. Do not cut back the lemon juice, do not swap it for vinegar, and do not add extra onions, peppers or garlic. The cilantro and seasonings can be changed to taste.
Combine everything except the cilantro in a large pot and bring it to a boil, stirring often. Reduce the heat and simmer for 30 minutes, stirring occasionally so it doesn't burn. Stir in the cilantro.
Ladle the hot salsa into hot pint jars (quarts have not been tested for salsa), leaving 1/2 inch of headspace. Process in a boiling water canner with the water covering the jars by an inch or so: 15 minutes at 0 to 1,000 ft, 20 minutes at 1,001 to 6,000 ft, 25 minutes above 6,000 ft. Start the timer once the water is at a full boil. Makes about 7 to 9 pints.
I know a red bowl holding red salsa isn't the best way to take this picture, but I kinda like my Tupperware so I'm careful to only put red sauces into my red bowls so they wont stain 🙂
