What canning recipe do you use?

Dave

Serves: 5-6 pints

Ingredients

• 8 pounds ripe tomatoes (about 13 cups chopped)
• 5 large jalapeno peppers, seeds removed, chopped (leave white pith/membranes if you like your salsa hot)
• 3 cups chopped yellow onions
• 1 cup fresh cilantro, chopped
• 4 large cloves garlic, minced
• ½ cup white vinegar
• 1 tablespoon white sugar
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of water to a rapid boil. Carefully drop the tomatoes in the boiling water for 30 seconds them remove. Peel the skins and squeeze the seeds to remove them along with excess water. Place the tomatoes in a colander to drain. Chop the tomatoes.
2. Place the tomatoes in a large stock pot along with the vinegar. Add all remaining ingredients. Stir to combine, bring to a boil, reduce the heat to medium and simmer uncovered for 20 minutes.
3. While the salsa is simmering, follow standard canning procedure to sterilize the jars and lids.
4. Use a ladle to fill the hot jars with the hot salsa, leaving ¼ inch head space. Close the lids and place the jars in a boiling water bath for 15 minutes. Make sure the jars are fully submerged under water with several inches of water above them. Remove the jars and let them rest undisturbed for 24 hours before moving them.
5. Store in a cool, dark place. For optimal flavor, use within 6 months but the salsa will keep up to a year.
6. Notes: I only made half the recipe wanted to test it out first.... made 3 pints. Added a pinch of some ground cumin, Chile powder, red pepper flakes. marjoram and one very tiny habanero This is real tasty Connie in Arizona

1 Like Bookmark June 21, 2017 at 11:31AM

What is the source of the recipe? There are many, many unsafe recipes for canning salsa floating around and this one is quite low in added acid. It has over 20+ cups of low acid ingredients and only 1/2 cup vinegar. Per NCHFP guidelines anything with that pH ratio would have to be pressure canned unless the pH tests out at 4.6 or lower.

We discuss the problems with the many unsafe salsa recipes quite often over on the Harvest forum here.

Dave

http://nchfp.uga.edu/publications/nchfp/factsheets/salsa.html

http://www.daringgourmet.com/restaurant-style-mexican-salsa/

This is for canned or fresh

Digdirt do you have a good recipe with 4.6 acid?

so basic.... I am 1/2 cup short on the vinegar not good... will due..thanks I have been canning for years but not salsa up until now, I stayed away because of this problem. I have always froze it, but it is too waterier so will make the correction. Thanks for keeping me safe

I like the Zesty Salsa from Ball's fresh preserving website. It's a tested recipe. There are also tested recipes at the National Center for Home Food Preservation. If you're not canning, you can make any old kind of salsa you want. A simple pico de gallo - tomatoes, onion, jalapenos and cilantro is easy and tasty, but not a recipe for canning.