Fresh vegetables in the fall are my favorite. Today I opened a can of salsa that I canned using fresh vine ripened tomatoes from my back yard and it was so amazing that I had to share the recipe with you. This is a super easy canning recipe, in fact this was the first thing I ever canned.
Yields 6 quarts or 12, 500 ml (pint jars) What you need: Tools Canning Jars - 500 mL with lids and rings qty 12 Stock Pot, 8-Qu big enough to submerge the canning jars Canning Jar Lifter not a must but makes it easier Ingredients 16 cups Tomatoes, peeled, chopped and drained 2 cups jalapeno Peppers, chopped 5 cups of onions, chopped 4 cups of green peppers, chopped 1/4 cup of canning salt 2/3 cup of sugar 1 cup white sugar 1 cup white vinegar 1 can (15 oz) can of tomato sauce 1 can (12 oz) of tomato paste
*optional cilantro or extra jalapeno peppers *If you have any left over tomatoes can them with a little vinegar they are great for making sauces.
First clean all your jars, lids and rings by boiling them for 10 mins or running them through the dishwasher using no dishwasher soap. If there is anything in the jars it will contaminate your salsa.
Next gather all the ingredients and mix together in a stock pot. Bring to a slow boil for 10 minutes. Then fill jars making sure to stop 1/2 inch from the top of the jar. Wipe off the rim of the jar and put lid and ring on tight.
Place jars in rolling boiling water bath for 20 mins and ensure the jars are fully submerged in the water with 2 inch above the lids. If at any time the water stops boiling, start the process again. This is where a jar lifter comes in handy and saves your hands from being burnt. Make sure the lids have completely sealed by pressing down on the lid. The sealing of the lid may happen 20 mins after you take the jars out of the bath. Make sure you label and date your jar. Wait 2 to 3 weeks and enjoy.
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