Do You Have a Great Salsa Canning Recipe?

I never have much luck with fresh tomatoes so I always used canned stewed tomatoes but my neighbor has tried my recipe with fresh..Here it is.

Tomatoes
Jalapenos
Green Onion
Garlic (cloves)
garlic salt
onion salt

You can use as much or as little as you want depending on how much of an onion/garlic taste you want.

Every year I try a variation of different canning salsa's, it is the only kind my family will eat so I have to make a lot of it, but so far this one is the winner....

10 Cups Tomato (peeled)
5 Cups chopped onion and bell peppers
2 1/2 cups Hot peppers (we use banana, jalepeno and any other variety I have on hand)
1/2 cup vinegar (you need extra acid to make sure it doesn't spoil)
3 cloves garlic
2 bunch's of cilantro (optional)
Salt to taste
1 can tomato paste (was worried here, but makes it really yummy)

You can either dice everything up small(chunky) or through it all in and bland it with a hand wand after you have let some of the jucies reduce.

Another really good one is..

14 cups tomato
1/2 cup Jalepenos
1 cup green peppers
1/4 cup vinegar
1/2 cup tomato sauce
3 tbls salt
1 tbls chili powder
1 tbls garlic powder
1 1/2 tsp cumin
2 bunchs of cilantro

Same instructions as before.

ENJOY!

Hi C.- I don't ccok much but, I can make a killer salsa:

1 can stewed tomatoes
1 can tomato sauce (can use fresh tomatoes for these)
1/2 jalapeano pepper
1 teaspoon salt
1/2 cup of cilentro (I like cilentro)
mix in blender

Simple but, oh so good!

Have fun! H.

I love making salsa - it makes the house smell soooo good, and we like to eat it hot with cheese on top. This recipe takes pretty much all day, but I usually get at LEAST 23 pints, and it is well worth it!

YUMMY SALSA

** 15 c. chopped tomato
** 10 yellow peppers (small) - I actually use whatever I have/want – green, red,anaheim…sometimes more, sometimes not…
** 10 jalepenos
3 ¾ c. chopped onion (10 medium)-I like to use a variety of colors
** 7 ½ tsp. canning salt
** 15 cloves garlic
** 2 ½ c. white vinegar
1/2 c. sugar
1 bottle ketchup (I never use a full bottle…maybe ½)

Bring the following to a boil, and keep it there (rolling), cooking it down to desired consistency:
1. Vinegar, salt in pan.
2. Peppers – wash and cut tops, chop
3. Garlic – peel and chop
4. Onions – peel and chop
5. Tomatoes – peel and chop

Cook it down. I do so for 6 – 8 hours, then jar it up. Process in water bath for 25 minutes.
I double the recipe, but ONLY double the ingredients marked by **.

Good luck!!!

Any of the salsa recipes can be used in bottling salsa. You just need to make sure you have a good acid in it so they wont spoil while on the shelf.
My favorite is:
3/4 bushel tomatoes (40 Lbs)
9 bell peppers
1/2 teas black pepper
1 1/3 c ground jalepeno peppers
3 c ground onions
1 pod garlic, minced (10 large cloves)
1/2 c salt, canning
2 c lemon juice
2 teas celery seeds
2 teas cumin
1 Tbls parsley
Peel and half tomatoes. Cook on range until tender, and cook out some of the juices (20-30 min). Stir in remaining items. Cook down until thick.
(Opt) You can bake this in the oven at 350 in a large turkey roasting pan. Stir occasionally, and it is ready to bottle when thick. Less chance of burning, but it takes a little longer to cook down. Makes 15 quarts of salsa

There is wonderful info about canning tomotoes on the USDA website
http://www.uga.edu/nchfp/publications/usda/utah_can_guide...

These are the directions from the Ball website
http://www.freshpreserving.com/

These are partial Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE tomatoes and contents of package in a medium saucepan.
3.) HEAT to a boil. Reduce heat and simmer 5 minutes.
4.) LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Salsa and spaghetti sauce are wonderful to make with an excess of tomatoes from the garden. Enjoy the fruits of your labor!

My only addition to all the recipes is that lime juice may be substituted for the vinegar. It is still the acid that is needed but gives it a fresher taste.

I do have another recipe, but no experience with canning. However, I have heard that you have to be extremely cautious when canning tomatoes, as the likelihood of botulism is much greater than other types of produce!

6 tomatoes, diced
1 onion (I like the red ones best for this!), chopped
1 clove garlic, minced
1/2 bunch of cilantro, snipped
6-10 fresh jalapenos or serranos, seeded and chopped (the serranos are a bit hotter)
3 tsp. salt
3 tsp. vinegar

Blend and let flavors meld in refrigerator for at least a half hour. Heat intensity can vary with inbdividual peppers.

See if there is an extension for your state. Just google agriculture extension. There is usually at least one college that will have one also, that is specific to your state, so you know how long to hot pack/pressure cook/freezer pack. There are a lot of recipes out there, but be sure to find out how long to cook them for, as the acidity in every state is different, and the elevation affects this as well. We just finished doing chili sauce, peach jam, apricots, apricot jam, dill pickles, sweet pickles, and pickled squash! Good luck!

I got this recipe from a restaurant owner in Mexico. He did not give me 'amounts' just the ingredients list so you can adjust it to your taste.

tomatoes
white onion
cilantro
lime (fresh only)
baby shrimp (cooked)
salt to taste
Chop all ingredients do not cook. You can also add jalepeno and fresh garlic for an extra kick. I have never canned before and I don't know if you can without cooking the ingredients. I would think you could but you might have to store in refrigerator. My family and I just love the fresh taste of this recipe.

8 roma tomatoes chopped
1 yellow onion, large diced
3 green onions, diced
4-8 serrrano chiles, diced (depending on how hot you like it)
2 cloves garlic, crushed
1 bunch cilantro, chopped
2 tablespoons lime juice (to taste)
1 small can El Pato Mexican Tomato Sauce (yellow can-you can find this in the Mexican foods aisle of any grocery store)
salt and pepper to taste

Salsa recipe
blend fresh tomatoes (10)
quarter large onion add to blender (pulse)
add 3 fresh jalapenos
garlic powder (1tblsp)
season salt (1 tblsp)
1 heaping teaspoon powder chile
1 heaping teaspoon chile flakes.
2 tablespoons lime juice

you can also blanch your tomatoes and then freeze them for later use.
That is a lot easier than canning and tastes great.
Good luck and god bless

Beyond the canning, I have cherry trees and get tons of cherries from them! I save some, use some and share them with neighbors...sometimes I bake them pies! It's great because by sharing them, neighbors have shared back...I've gotten fresh tomatoes, zucchini, blueberries, peaches, apples and warm apple pies due to sharing my cherries!...oh, plus I have really good neighbor relationships with those who I share with (one neighbor actually edges our yard for us everytime he edges his...he started this after the first time I baked him and his family a pie!)

Congratulations on your garden! I wish my tomatoes were doing as well as yours. I bought a half bushel at a gardener's market and made the following recipe: (It's much easier than canning and tastes great...)

FREEZER SALSA
Source: Best 50 Salsas by Christie and Thomas Katano
Makes 4 pints

7 pounds fresh tomatoes
3 cups chile peppers (such as Anaheim or Poblano, seeded, chopped
1/2 cup jalapeno or Serrano chiles, seeded, finely chopped
2 cups onion, chopped
5 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/2 cup vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper

Peel, seed and coarsely chop tomatoes. Place in a large colander and drain for 30 minutes.

Place the drained tomatoes in a large kettle and bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened.

Add remaining ingredients and bring to a boil. Remove from heat and place kettle in a sink filled with ice water to cool quickly.

When cool, spoon into freezer-proof containers, leaving 1/2-inch head space.

Freeze for up to 6 months