We eat a lot of salsa around our house. In fact, it is a good thing that I can my own or a large portion of our grocery budget would be dedicated to salsa. I remember when I first got married and salsa went on sale, I spent almost our entire grocery budget on salsa that month! No one complained.
If you are new to canning, or a professional, salsa is a food that is great for everyone to try. And It is economical if you grow your own peppers and tomatoes! You can make a jar of salsa for less than $1.00!!
Step #1: Blanch your tomatoes in boiling water just long enough that their skins start to crack and slightly peel. Then immediately put them in ice water. Remove the skins.
Step #2: Roughly chop the tomatoes.
Step #3: Finely dice your Jalapenos and Green/Red Bell Peppers, Cilantro and Cucumbers. I prefer to use a food processor for this step. And ALWAYS wear gloves.
Step #4: Put all your ingredients in a large stock pot. This recipe also calls for cucumbers! So great to use up a lot of your garden produce.
Step #5: Stir together and bring to a boil. Then turn the heat down and simmer for 20 minutes.
Step #5: Ladle into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to this chart:
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Step #6: Enjoy your salsa on any food you can think of! Some of our favorites are: eggs, quesadillas, chips, grilled vegetables, mixed with rice, and on chicken.
Note: This post is not intended to be a guide on canning, but a particular salsa recipe that I use that has been tested. I highly recommend going to other sites for information about canning. I do not develop any canning recipes, and I personally don’t recommend doing anything other than following a recipe from an official canning or USDA website for canning. Please seek answers regarding canning from other resources if you are not experienced in canning.