Canning Salsa

Going back to the the heat of the summer for a bit...especially since it topped out at 85 on this October day. We had an abundance of tomatoes this year! I canned quarts of whole and crushed tomatoes and when they were still coming in droves, I made salsa! It turned out WAY better than the salsa I tried 2 years ago. I once again used my Ball Complete Book of Home Preserving, which I highly recommend to anyone getting into canning. I'm actually pondering the idea of giving canning lessons next year to those interesting. Just a thought right now, but we'll see if it goes anywhere. On to the recipe...

10.5 cups tomatoes, diced
2 cups chopped onion
3 cups green pepper, diced
4 jalapeños, minced
4.5 cloves minced garlic
1.5 small cans of tomato paste
1-1/8 cup white vinegar
3/4 cup cilantro, chopped
3/4 tsp ground cumin

In a large stainless steel saucepan, combine all ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until thickened, about 30 minutes.

Prepare canner, jars and lids. * Note: See post on apple butter for canning instructions

Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary by adding hot salsa. Wipe rim and center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process both 8 oz and pint jars for 20 minutes. Remover canner lid and wait 5 minutes, then remove jars, cool and store.

Make about 7-1/2 pints

Once again, great gift idea! You can even make your own gift basket of canned and baked goodies! Make things even more cost effective by asking to have the jars returned...promising to fill them again next year of course! :)

Enjoy!
e