Monday, September 20, 2010

Canning Salsa...project 34 of 52

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I made it to the fruit hyway over Labor Day weekend and picked up some tomatoes. I only got 1 basket for $12. I didn't care for paying for tomatoes since I usually grow our own but the garden went by the wayside this year with the move. I managed to get some tomatoes planted but just for table eating. 
Fast forward to Tuesday and the tomatoes are VERY ripe. After washing they looked delicious. I put them all up into salsa. A nice surprise for Robin, his favorite salsa. Thankfully I had the ginormous pot you gave me Tina! I had it 3/4 full of salsa. Mix in the jalepenos I had frozen from Bountiful Baskets a while back, add a dash of cilantro, savor with salt and spice it up with Spicey Hot V8 and VOILA!
32 pints of the best salsa. Last year I made 2 seperate batches (this was 3x the recipe) and they lasted a little over a month. Wonder how long this will last? Of course I shared lots of it last year too. I also made this more chunky but I wonder if the boys will like the smoother blend of last years batch. We will see. Of course then I had to make another trip to Home Depot for more shelves. I have already filled what shelves I had. I added shelves under the stairs. I love to have things stacked neatly on shelves. The boys love that mom is so organized and can tell them EXACTLY where the salsa is.
Here is the recipe:

Homemade Salsa

5 quarts peeled and diced tomatoes (about 20-25)
5 Tbs cornstarch. Sprinkled over and mixed with cold tomatoes
2 lg bell peppers diced (1 3/4 c) or use a variety for color
3-5 cloves of chopped garlic (or 1/8 tsp dried garlic)
1/4 C. apple cider vinegar
3Tbsp salt to taste
1 Tbsp chili powder
1 Tbsp crushed red pepper seasoning
5-14 Jalapeno peppers depending on how hot you like it. Use rubber gloves when chopping. I used about 5.
1 tsp black pepper
1 tsp cumin
1 Tbsp cilantro
2-3 small cans of spicy hot V-8 or about 3 cups

Combine all ingredients. Place in a large oven proof pan in the oven at 250-300 degrees. You want it to simmer for about 1 1/2 hrs. Stir occasionally. Place in hot clean jars. Pressure cook for 10 minutes at 13 pounds of pressure.
Makes about 14 pints. Beware- they will soon be gone. The recipe doesn't call for onions but I added a couple.....
I'm sure you could use a water bath to seal the bottles too with all the acid already in the recipe you don't have to worry about high temps to kill bacteria....
Sharing this recipe.....
Around My Family Table
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  1. Yeah! The salsa looks very tasty! Salsa's on the docket for Friday at my house. I told you, you would fall in love with the ginormous pot! Mine is one of my most coveted possessions.

  2. I've had this salsa and it's WONDERFUL!!! And, Shannon, you'll be happy to know that of the 14 tomato plants you gifted me with before you left, ALL are growing furiously (still) and are absoulutely LOADED with tomatoes. HUNDREDS of tomatoes. Salsa galore is coming soon...I'm just deciding if I should can it in quarts--my kids inhale the pints!!!

  3. Thanks for linking up with last week's Tip Day Thursday at Around My Family Table. Please feel free to link up again.



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