Within a couple hours, I was enjoying my very own home made salsa. This batch is mild and sweet – easy on the spices. The next batches will be amped up a notch or two, for our family’s hot taste buds. I made a plea to Des Moines for its tomatoes, claiming I would never buy salsa again. Next time I may keep a little more quiet.
I have two 5 gallon buckets of tomatoes waiting to be canned now. Why am I still sitting here? Time to get cracking! Next I’m working on Can Your Own Tomatoes.
Resources I found helpful for canning:
- My mom. No really, find a family member or friend who has canned before and ask them to assist you on your first try.
- The Better Homes and Gardens Special Interest Publication, Canning.
- The Bell Blue Book of Preserving.
Home Made Salsa, from Better Homes & Gardens, Canning, 2013.
1. If desired, peel tomatoes. Seed, core, and coarsely chop tomatoes (you should have 14-15 cups of tomatoes total). Place tomatoes into a 8 to 10 quart stainless steel, enamel, or nonstick heavy pot. Bring to boiling; reduce heat. Boil gently, uncovered for about 1 to 1-1/2 hours, or till thickened, stirring occasionally.
2. Stir in: 1 green bell pepper chopped, with ribs and seeds removed, 3 cloves of minced garlic, 1/4 teaspoon kosher salt, 1 teaspoon coarse ground black pepper, 1/2 cup lime juice, 1/2 cup white vinegar, 1 teaspoon cumin seed powder, and 2 -3 chipotle peppers diced. Return mixture to boiling; reduce heat. Simmer uncovered for 10 minutes.
3. Ladle hot salsa into hot sterilized pint canning jars, leaving 1/2 inch headspace. Wipe jar rim; adjust lids and screw bands.
4. Process filled jars in boiling-water canner for 15 minutes (start timing when the water returns to a boil). Remove jars from canner; cool on wire racks. Makes 5 pints.
Bluebird Hill Art 