Wednesday, August 3, 2011

Salsa, for canning



It is a perfect time of year to make salsa; with fresh ingredients at great prices.
My boys helped with the chopping. 
My son who helped with the onions even wore protective eye gear.
He made me promise I would not post the picture, so you will have to use your imagination.
This salsa, when completed, is runny. It should only be thickened when you are ready to use. It can be thickened in a couple different ways.
Tomato paste can be added, until desired thickness is achieved. Or  combine cornstarch and water and stir in to achieve desired thickness.



Salsa for Canning
5 lbs. ripe tomatoes
2 cups onions, chopped
1 cup green pepper, chopped
¼ cup jalapenos, chopped
1 clove garlic, minced
1 cup vinegar
1 T. sugar
1 T. salt

Peel, core and chop tomatoes. Combine ingredients in large pot. Bring to boil, stirring often.

Reduce heat and simmer 10 minutes. Ladle into hot jars, leaving ¼" space at top of jar.
Wipe rim and threads of jar with damp cloth. Place lid and bands on jars.
Process in boiling water bath for 15 minutes.
Fresh homemade salsa will keep 5-7 days in the refrigerator and 2 months in the freezer.
If canned, fresh homemade salsa will keep fresh for a long time, but probably best to  use within about a year to a year and a half.

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