Canning Salsa

 

 

Homemade canned Salsa

 

 

This is maybe not the absolutely correct way to do it, but this is how I have been doing it! It works and it tastes good!

First begin by washing your produce. Trim off stems, bad or soft spots. I sometimes peel the tomatoes and sometimes I don’t. I found it really doesn’t make that much difference and it is easier not to peel them.

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Next you will want to chop in the food processor- Pulse the tomatoes and leave them with chunks, not big ones, but not real small ones either.

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I cube mine before pulsing them, so they chop easier. Pour into large pan.

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This is how it should look as far as texture…

Puree your onions, garlic,  and peppers as finely as possible. Add spices and chopped cilantro.  Begin simmering. Simmer, stirring every so often. I like to simmer for 4-6 hours, chill overnight and simmer again 4-6 hours.

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Ladle into jars. Wipe the rims and top with clean lids and rings.

Follow the direction on your pressure canner to can the salsa. I canned mine in pints for 35 minutes at 15 pounds of pressure. I would have to double check on quarts.

 

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Fresh out of the canner….

 

Salsa

 

Big bowl of tomatoes- like 15-20 lb. or more

6 jalapenos

2-3 green peppers

5-6 Anaheim peppers if I have them

5-8 sweet banana peppers

1 #10 can of  tomato  sauce (You can skip this if you don’t want it to be saucy, but more chunky)

8-10 cloves garlic

2 onions

4 cilantro bunches

1 T. black pepper

2 t. cumin

Salt to taste

½ c. -1 c. vinegar depending on how many tomatoes I used

 

Peel tomatoes (or leave them unpeeled, your choice), process in food processor until finely diced, but not pureed. Puree peppers, onions, garlic and cilantro. Add to tomatoes in large pan. Simmer slowly with spices for several hours. Cool and refrigerate.  Simmer again after  skimming after some of the liquid from the tomatoes. Add tomato sauce and vinegar. Simmer until hot. Taste for salt, spice, if you want it hotter add more hot peppers.

Simmer for 6-8 hours on very low.

Pressure can for 45 minutes at 15 pounds pressure for quarts,   if I am remembering correctly. and 35 minutes for pints.

 

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