Oh this looks delicious Mel! Your recipe is so, so similar to mine! We go through it like it’s water. I made sure I canned plenty last summer to get us through the winter. I have tomatoes coming out of my ears again this year. Looks like I need to get busy! I kind of cheat though and don’t put mine in a steam bath. I just let my salsa come to a boil and keep my jars in a warm oven and the lids in simmering water. I pour the boiling salsa into the warm bottles, then put the lid on and screw the ring on and tip the bottles upside down and let them sit overnight. The lids seal every time. Don’t call the canning police on me !
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I bought 25 pounds of scratch and dent canning tomatoes at the farmer’s market today and I’m making this salsa now. (The extra tomatoes will become frozen tomato puree.) I’m very excited to see how this salsa turns out!
My daughter and I made a few batches of salsa this past autumn. The flavour is good and we have gotten many compliments on it, however I personally prefer a thicker salsa. I am definately going to try your recipe next canning season. I prefer using a pressure canner, so need to know if there is any reason you may not recommend this.
I just made my first batch and it was a hit! Though I roasted all my peppers and only used 1/2 cup. I also used white vinegar instead of apple. I also did not add oregano. It won’t last long that’s for sure! I did hot water bath it to can as well.
Back to the salsa…I was asked to do a little tutorial on some salsa canning basics for a church activity. Attendees were asked to bring salsa they’ve made fresh or canned to share for refreshments after the activity. I was pleased to see that the salsa I brought (this recipe) was the first one gone. I kept hearing people ask “which one is Katie’s??” That sure makes a girl feel good!
You can use lime juice or lemon juice but it absolutely has to be the bottled type, not fresh and I would only replace half of the vinegar with it. As Mel said, the PH level is critical to safe consumption of canned foods. Fresh citrus fruits tend to vary in their acidity levels.
Bring a large pot of water to a rapid boil. Carefully drop the tomatoes in the boiling water for 30 seconds them remove. Peel the skins and squeeze the seeds to remove them along with excess water. Place the tomatoes in a colander to drain. Chop the tomatoes.
Dip a cold metal spoon into the boiling soft spread. Lift the spoon and hold it horizontally with edge down so that the syrup runs off the edge. As the mixture cooks, the drops mango habanero salsa recipe canning become heavier and will drop off the spoon separately but two at a time. When the two drops join together and “sheet” off the spoon, the gel stage has been reached.
It is my belief that you need both fresh and canned ingredients to make the best homemade salsa recipe. I like to start with fresh sweet garden tomatoes, red onion, garlic, jalapeños, cilantro, and lime. Then chop them into a fine grade in the food processor.
Put all of the ingredients in your blender. Adding the tomatoes first makes it much easier to blend. Do not add water unless it won’t blend and then only add 2 tablespoons of water at a time. Most of the time you won’t have to add any. Too much water makes the salsa runny. You want a full-bodied slightly chunky tomato salsa.
Just updating my own comment to say that the salsa turned out great! I left one jar unprocessed to eat right away and it’s delicious. I did add the optional sugar and the taste is an interesting combination of sweet and tart with a good kick from the jalapenos.
I am going to try this recipe today using roma tomatoes. I just wanted to add, most recipes call for de-seeding and squeezing out all tomato juice from the tomatoes. I have learned that you can cook down the juice and seeds, ( one year I had 2 quarts of tomato liquid …slowly cooked down to 1 half pint ) this way all my ingredients were fresh garden and not canned. The thickened tomato seed juice was so close to paste that it thickened the salsa I made. I just incorporated it into my tomatoes measurements. Trying that with your recipe. Ty
What does it matter if I leave the skins on? It would be one less thing to mess with. I made fresh salsa with the skins on and I did not cook anything. All fresh and delicious! Is there a reasons to cook the salsa for 15 minutes besides softening the veggies?