Canning season is among us and I have been a bit overwhelmed with our garden bounties. A good problem to have, yes, but trying to preserve it all in our tiny kitchen can be a bit of a challenge. No lie, yesterday we had to wheel in my kids radio flyer wagon slapped full of fresh tomato’s bell peppers right into the kitchen. On our last bounty I made some salsa and we loved it so much I decided to share the recipe here just in case you have tomato’s and peppers coming out of your ears like us. This recipe is super easy to change and adjust to your tastes and by what you have on hand. Its sweet with a little kick at the end. Just the way we like it!
Here’s what you will need:
Gather 8 pounds of fresh tomato’s.
You will need to put the tomatos in a pot of boiling water for 60-90 seconds and then directly into an ice bath. After they have cooled in the ice bath you will be able to peel the skins and take the cores out with ease. I just use my hands and let the kids help (after I make sure they are completely cooled). You will just squish them up by hand into a huge pot.
chop them up and put them in a blender. blend until smooth. unless you like your salsa chunky…then pulse or chop.
Let this simmer on the stove for 4 hours. Your home will smell amazing!
Taste as it simmers and make any additions that suit your needs. Mine was crazy hot since I added 3 cayenne’s so I ended up adding a few splashes of lemon juice to help balance the acidity. If you are doing a milder salsa then you wont need to worry about that.
While its simmering, prepare your canning jars and sterilize them. Pour hot salsa in to warm jars….about 1/4 inch from the top. Wipe the rims of the jars with a clean cloth to make sure they are clean. Top with lids and screw on rings just finger tight.
Salsa can be canned by using a water bath or a pressure cooker. I prefer the pressure cooker so I processed my pints for 10 minutes at 10 pounds of pressure.
If you are doing a water bath then you will place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
When ready, remove the jars from the stockpot or pressure cooker and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). This can take up to 24 hours so try not to press up and down on the lids until they have cooled completely. You will hear a ping when they are sealing. This is a good thing! Live for the PING!
Store in the pantry or cupboard until ready to open.
Refrigerate after opening. and ENJOY!
8 pounds of fresh garden tomato’s
3 onions – a white, yellow, and red
2 banana peppers (if you want it mild) OR we used 3 cayenne peppers to make it crazy hot. You can adjust this here to match the heat you want. Mix and match peppers and experiment!
3 bell peppers
3 garlic cloves
2- 12 ounce cans of tomato paste
1/2 cup of white vinegar
1 1/2 TBL salt
1 TBL cayenne pepper
1 1/2 Teaspoons ground cumin
1/2 cup brown sugar (or 1/4 cup if you don’t want it as sweet…if unsure try 1/4 cup, taste, and add more to taste)
1/2 cup white sugar (or 1/4 cup if you don’t want it as sweet)
8 pint canning jars (I was able to save a little left over to have fresh with dinner)