Canning

Homemade Salsa

This was two batches!

This was the first time I have bottled salsa.  I gave a few of the bottles of my homemade salsa away and got great reviews!!!  Overall it was very easy. Thanks to my friend Brinda for the recipe.   A few tips when cutting up:

  1. If you have a food processor use it to chop up everything.
  2. To skin the tomatoes, boil in water for 1 minute, put in cool water and slip off skins.
  3. Once you chop up tomatoes, let them drain in a colander and save the the juice to make minestrone soup later. (I just froze it in a zip lock bag).
  4. I used a variety of tomatoes..you can use whatever ones are available.  I have been told that Romas have less juice.
  5. Always use a Stainless Steel Pot as aluminum will react with the tomatoes.
  6. When cutting jalapenos wear rubber or latex gloves (I double gloved with latex).  Don’t touch anything after cleaning and seeding the jalapenos as it will burn, especially face and eyes.
Okay now that we have the tips, here is the recipe:
20 lbs of tomatoes
28 anaheim peppers (no seeds)
7 jalapenos (1 or 2 with seeds, the rest no seeds)
4 red peppers
4 green peppers
2 huge yellow onions or 4 medium
Seasonings:
2 cups sugar
1 1/2 cups vinegar
1/2 cup lemon juice
1/2 cup salt
Put all your veggies into the pot, add seasonings.  Cook until boiling, but you can cook it as long as you want.  Put into pint jars and process 30 minutes.   I also used quart jars and processed for 45 minutes.  This is a pretty mild salsa.  If you like it hotter add more jalapenos and seeds.
This should make 24 pint jars or 12 quarts (I only got 8 quarts and 4 pints)
ENJOY!!