Peel and chop the tomatoes and place in a large bowl, being sure to include all the juices. You should have 7 to 8 cups of chopped tomatoes and juices from 5 pounds of tomatoes. You need at least 7 cups for safe canning purposes.
Check out the growing list of both water bath and pressure canning recipes that make up the bulk of my canning pantry. As a Master Food Preserver I strive to give you safe recipes from many trusted sources. As you can see there are hundreds of ingredients and recipes will contain pictures of the final food in jars. Click on any of the links and it will take you into the homemade world of canning so you can get started on your sustainable pantry. Enjoy!
The vinegar is needed for food safety but you could try subbing in bottled lemon juice (I don’t love the flavor which is why I stick with vinegar) or search for a recipe with a different lineup of ingredients. Sorry you didn’t love it; if I were your neighbor, I’d come take it off your hands. My husband would be thrilled! 🙂
This was incredible to make. I’m so thankful I found this recipe. I did double it as I had enough tomatoes from the garden to do so. I even let them sit overnight in the fridge in a container to help them lose a bit more water content. I also used different peppers. I did half green bell peppers and half poblano. I didn’t have enough sweet bell peppers yet in my garden. I also didn’t have any jalapeños so I subbed in the heatless habaneros I grew just for the purpose of trying them in salsa. They were perfect. All the flavor of the habanero but none of the burn. Bought the seeds from easy refrigerator salsa recipe Creek for those wondering about them. I’ve been asked by my family to forgo all of the chili sauce and stewed tomatoes I also make from my garden bounty and to just make the salsa. Thank you again for such a wonderful recipe. I have been going about it so wrong for years.
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The recipe looks good except for adding factory canned tomato sauce and paste! Ugh. I make my own and would use it. If I didn’t make my own I would simply cook it longer to thicken. You sort of lose the whole meaning of “home canned” if you add factory food in it, don’t you think?
Ha! Thanks for such a great comment Cassandra. I know what you mean about the profanity description. I seem to swear every time I crack open a jar. Thanks for the laugh. 200 pounds and counting? You have been a very busy bee this year!
Thankfully my family also appreciates the sinus-clearing powers of big, bold-flavored salsa as much as I do. We love this salsa so much more than any restaurant or storebought salsa. Love it when homemade, easy recipes trump all the others.
Ultra Gel is ultrafine cornstarch, which is used to thicken the salsa. It is now the preferred product for thickening when canning. I recently purchased Ultra Gel, which is GMO free. Clear Jel is a similar product. When I first made this recipe, it called for cornstarch, but Ultra Gel and Clear Jel are now recommended over corn starch for canning.
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The color varies depending on the tomatoes. So just naturally turn darker when cooked. Did you use plum tomatoes or regular tomatoes? Plum tomatoes will get darker than regular tomatoes. Did use do the step where you cook the salsa in hot oil? This step helps a lot to darken it. Cheers!
Really good! I’ve tried and tried to make salsa never with any success. When you said to seed it I thought why not peel it as well! So I dumped all my various heirlooms that I hadn’t eaten yet into boiling water for 30 seconds or so and peeled and seeded them. I also used what peppers I had on hand: a mira pepper (like a small sweeter bell) a banana pepper, and a hot purple pepper. made a mild/medium spiciness. I agree with others, double the batch! I might leave out the sugar next time to see how it tastes.
I’m making your salsa today. Your ingredients are right on with the ingredients I use to make it fresh. The only difference for me is, I had an abundance of tomatoes this summer. I cored them and froze them whole. I just put them in my stockpot and will cook them down until the water is just about gone. I’ll use my emulsion hand blender to run through the peels. I’ll add the other ingredients after this, that way I still get a little chunkiness. I did the process yesterday with pizza sauce (canned) and used about 2 gallons of tomatoes. Turned out great.
I just tried this recipe for the first time and it is delicious! My husband and I love spicy so I added 4 habaneros to the batch (seeded of course). It has a great kick but not too much. I also added a bit more cilantro because we love that flavor as well. It turned out great. I will vary the amounts as I continue to use this recipe. Thank you for sharing!
The seeds in the peppers are what add more spice to your salsa. So if you like a spicier salsa, add more seeds from the jalapeno and bell peppers. If you really want it hot, use a red hot jalapeno pepper. If you want a milder salsa, use red bell peppers in place of the green peppers and take out all of the seeds in the jalapeno peppers.
Who else loves chips and salsa? I figured as much… it’s such a classic snack! I love salsa when it’s fresh and smooth, with small pieces of tomato, onion, jalapeno, with cilantro and lime juice. Bright and fresh with a kick, as the best salsa’s are!