Salsa recipe for canning

[seedcorn]

anyone have a recipe they love? Using pressure canner.

 

[Beekissed]

Don't know how this one would turn out in a pressure canner as salsa is usually done in BWB type canning, but this is the one I use and it tastes wonderful...nigh addictive, though not as thick as I am used to in store or restaurant salsas, but that could be how I process/cut up the ingredients.

After tasting this salsa, one of my boys no longer cares much for the salsa at our favorite Mex place we've been eating at since he was a baby boy. Said after eating my salsa it doesn't even appeal to him! And if you knew how much salsa they bring to our table that is speaking volumes...the older waitresses usually just bring a vat of salsa instead of those little bitty bowls...they know my boys.

http://allrecipes.com/recipe/214893/the-best-fresh-tomato-salsa/

 

[thistlebloom]

Seed, you must have read my mind. I was all psyched up for canning salsa today, but I had to get more canning lids and the produce manager at the market derailed my plans. Looking at my cart he asked if I wanted to can some pears. That was my plan for sometime, not today, but he made me such a deal I couldn't pass it up. Bought two boxes and they need to be put up today.
So the salsa waits. The only problem with Bees recipe is the 4 teaspoons of jalapenos.

I need a recipe that will use cups, or quarts, or preferably pounds.....
yeah, went a little zealous on pepper plants this year.
They outnumber my ripe tomatoes about 10 to 1.

 

[Beekissed]

Seed, you must have read my mind. I was all psyched up for canning salsa today, but I had to get more canning lids and the produce manager at the market derailed my plans. Looking at my cart he asked if I wanted to can some pears. That was my plan for sometime, not today, but he made me such a deal I couldn't pass it up. Bought two boxes and they need to be put up today.
So the salsa waits. The only problem with Bees recipe is the 4 teaspoons of jalapenos.

I need a recipe that will use cups, or quarts, or preferably pounds.....
yeah, went a little zealous on pepper plants this year.
They outnumber my ripe tomatoes about 10 to 1.

Yeah....I disregarded that particular measurement. I had to supersize this for huge batches so I just ran with the basic ingredient list, added some garlic and hot banana peppers too for a little more flavor, and added the amount of each ingredient until I liked the taste and canned it up. I have no idea how much of each thing I put into mine as I was doing large vats of it at a time....dumped in this, more of that, definitely more of that there stuff, and finally....tasting it all the while...pronounced it simply fabulous!!

To me, recipes are more like a suggestion than a hard and fast rule.

 

[thistlebloom]

Well silly you! You should have written down amounts so you could duplicate it again, and share it with us!

 

[Beekissed]

Well silly you! You should have written down amounts so you could duplicate it again, and share it with us!

That would be a very difficult thing to do the way I slam things together. Taste....hmmmm....I think I'll blend in more hot peppers..not near hot enough. (Does this and dumps the entire blender full of hot peppers into the vat) Taste...nah...little more. (Half a blender full more.) Taste...need more cumin...sprinkle, sprinkle, sprinkle...that's too slow, take off the top of the bottle and dump a lot in...stir, stir, stir....taste....hmmmm.....let's see....etc., etc., etc. That's how I roll.

You get the picture.

 

[Lavender2]

The only recipe dh has recorded is for large batch canning, approx 20 pints. He has used this recipe for 15 years and uses water bath processing.

MILD-
32 C. chopped tomatoes
4 green peppers, large
10 jalapeno, remove most seeds
2 tsp. Cayenne Pepper
8 med. onion (half yellow and half red is real good, but we use what we have)
2 C. vinegar
5 tsp. garlic - fresh, minced
*1 T. lemon juice per pint jar (added to jar when filling)*
This one is VERY mild, maybe too mild if you like a bite, but I am a wimp, my favorite

MED. - Same recipe but increase jalapeno to 15 and leave seeds in, and cayenne to 4 tsp, or add any other pepper with higher heat. 1 habanero is great plenty to raise the heat!

Put all ingredients in pot, bring to boil for 10 minutes, then simmer for 30 minutes, stirring occasionally. *Add lemon juice to jars.
We strain out quite a bit of the juice when filling the jars, just enough juice to cover the salsa. Fill to 1/2 inch.
Water bath pints for 15 minutes.

We've also found that it works well to strain out quite a bit of the juice when cutting up the tomatoes, leaving just enough juice to boil the salsa. Makes it not so watery, more chunky.
I usually use a combination of whopper, big beef, beefy boy and early girl Toms. Romas and other sweet toms will make the salsa much sweeter.

Many recipes call for cilantro, we don't like how it takes over the flavor... same with chili peppers or chili powder. I like to taste fresh tomato and pepper. Also find you don't need all the extra salt some recipes call for, but we are accustomed to lower salt foods...
1 1/2 C. Cilantro (optional)
3 1/2 tsp Salt (optional)

 

[seedcorn]

Thanks for all the suggestions. Looked on Internet and made some. Dumped way too much cumin in it so it will be used for burritos instead of salsa. Still cooling so I Have no idea final taste-except too much cumin. It's thicker than others I've made and I like that.

 

[ninnymary]

I was looking through my Blue Ball book and every salsa recipe called for quite a bit of vinegar. This got me thinking. I've been making my salsa the way my grandmother made it and water bath canning it. It only has roasted tomatoes, roasted jalapenos, roasted garlic, salt and cilantro. Absolutely no vinegar.

Is using the no vinegar bad? I've never had a bad jar.

Mary

 

[Beekissed]

Nope. Tomatoes are acidic enough on their own for water bath canning. I don't put vinegar in mine at all, though I do use lime juice for flavor. Even if I didn't I'd still water bath.