Here it is; the best canned salsa around! While there is no substitute for fresh salsa this canned salsa comes darn close. I'm sure it has something to do with picking just about all of it fresh out of the garden.
Last week I think we picked almost 50lbs of tomatoes out of the garden. It was a bit overwhelming. 
It's all good though because I've been blessed with a ton of helpers. 
Score the tomatoes. This is a must in order to peel the skins off the tomatoes. It makes your life a hundred time easier.
Blanch the tomatoes in boiling water for 20 seconds.
Remove the tomatoes quickly and dump them in an ice water bath. This will stop the tomatoes from cooking and getting mushy. Then start peeling away. It's super easy!
Naked tomatoes. Look out!
Do a rough chop with your tomatoes. There's no need for perfectly diced tomatoes. They're all going to be mashed together anyway.
Now you can roast you jalapenos if you'd like. Either way it's still going to be fabulous. After you've roasted your jalapenos go ahead and chop them up.
Grab your dirty onions that you just pulled from your garden and chop those up too.
When I'm canning my kitchen looks like a war zone. There's stuff everywhere. Jared snuck this shot in.
Add all of your beautiful ingrdients to a large pot. That's unroasted jalapenos on the far left, along with tomatoes, of course, and garlic, onions, salt, sugar, and green chiles.
Simmer everything in the large pot until the salsa is at the consistency that you like. This batch has a bit more liquid than I would normally like. I only simmered it for about an hour. I made another batch recently that simmered for 5 hours and it's pretty chunky.
Grab your jars. Be careful though, they might be a bit hot if they've been hanging out in your canner.
Fill your jars with that beautiful salsa. Place a lid and screw band on top of the jar.
Make sure water covers the jars by an inch and process the jars for 15 minutes.
Pull them out of the canner and admire the beautiful jars while you listen to the music of popping lids. Let your jars cool and then store them in your pantry or somewhere else dark and cool.
If you can't wait go ahead a pop a jar open the next day and pull out your chips. Enjoy!
WARNING: This recipe may not follow FDA rules exactly, so use at your own risk. I've been making and canning this recipe for a few years now and have never had a problem.
Sweet n’ Spicy Canned Salsa
Makes about 10 pints
Ingredients:
1 Gallon of Tomatoes, skinned and diced
6 cups diced onions
5 Jalapenos, diced
6 or 7 large Aneheims (or another green chile, I added serranos to my last batch) to flavor
1 1/3 cups white vinegar
5 Tbsp. sugar
3 Tbsp. salt
6 or 7 garlic cloves, minced
Prepare jars and lids for canning. Boil them on the stove or rinse them in hot water mode in the dishwasher.
Heat a large pot of boiling water. Score tomatoes with an X. Blanch tomatoes for 20 seconds. Remove immediately and place tomatoes in an ice cold water bath to prevent cooking. Peel skins off of the tomatoes and dice them up.
Chop or dice up the other ingredients if needed.
In a large pot combine all ingredients and let simmer until you reach the consistency that you like to eat salsa. It can be anywhere from 10 minutes to 3 hours if you like chunkier salsa.
Fill your jars. Place lid and screw band on your jars.
Place jars in canner. Process for 15 minutes beginning when water starts a rolling boil.
Turn stove off. Remove lid. Let jars sit in canner for 5 minutes. Then remove jars and place on towel. Let cool for 10 to 12 hours. Check seals on jars.
5 comments:
Two questions: First, where is your apron, girl? Sheesh.
Second, how do you chop tons of tomatoes without having gallons of juice all over? Every time I chop a tomato I have a cutting board overflowing with juice, juice running off the counter, all over the floor. It's messy. I need help.
I know, I know, Lauren. I almost didn't post that pic because I knew you'd YELL at me. I was in a hurry and completely forgot the apron, which happened to be a bad thing because by the time I was done I was covered in tomatoes. :(
I usually place a towel underneath the cutting board and it helps suck in an juice that squirts out. It's still can be a bit messy, but I hope that helps a bit.
Paging Jeni! Paging Jeni! I am betting ten to one she will freak out that your kitchen looks like a war zone. :)
Wow! 50 pounds all at once? I ended up canning 24 jars of salsa from my garden, but never as much as you did all at once! I'm impressed! :-) My salsa recipe is similar but I add two cans of tomato paste to help thicken up my salsa. Then, I don't have to simmer it very long. My Aunt told me that - and it really works!
@Lauren. What I do is put my cutting board over a cake pan and let the juice drip into that. Less mess. :) hope that helps.
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