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Canning, Freezing and Drying: Your favorite canned tomato salsa?? Share yours!!

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Forum: Canning, Freezing and DryingReplies: 4, Views: 191
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Delhi, IA

August 28, 2010
1:08 PM

Post #8067275

Here's mine:
10 lbs tomatoes, peeled, cut in wedges, seeded and drained of liquid
6 cloves garlic
5 jalapeno peppers, seeded and chopped very fine
2 med. onions, diced fine
2 large green peppers, diced fine (opt)
2 T. salt
1 T. sugar (opt)
1-2 t. black pepper
2 lg. cans tomato paste
1/2 cup white vinegar

As you prepare tomatoes, put them in colanders so excess liquids can drain away. With your hands stir them up so all excess liquid has a chance to seep away. (Want chunky salsa__leave tomatoes in wedge size pieces. I generally cut a tomato the size of an average apple or orange in eight's and then after removing seeds cut each piece in half. This is up to you.) Let drain as you prepare the onions, peppers and garlic. (After carefully removing tomato seeds I discovered no fresh garlic in the house with the last batch made so I used 4 T. minced, dried garlic. The end product looked like it still had 'tomato seeds' after canning. It was my minced garlic!!)

Combine green peppers if you use them, onions and jalapenos with 1T. water, cover and microwave on high for 5 minutes. Leave lid on another 3 minutes to thoroughly steam.

Put all but tomato paste and vinegar in cooking pot and bring to boil, then simmer for 15 minutes. As it cooks up use a metal measuring cup (1/4 or 1/2) and press into top and remove liquid that has cooked out til you have about the right consistency. I usually remove an additional half to one cup of 'liquid' this way) Then add tomato paste and vinegar. Simmer 5 minutes. Fill sterilized pint jars to 1/4" from top. Process in boiling water according to Ball canning directions.

Want some top notch maid rites!! Add a pint of this to 2 pounds of hamburger!! Or a cup to a pound!

Forgot about 7 pint!!

This message was edited Aug 28, 2010 2:26 PM
Clinton Township, MI
(Zone 5b)

September 14, 2010
6:54 PM

Post #8099655

Oh, I wish I thought of canning salsa this year! I am always coming across recipes that call for jarred salsa and I never have any on hand. Your recipe looks great and I just might have to pick up some end-of-season maters at one of the local farm markets and give it a try!
Waddy, KY

September 16, 2010
8:00 AM

Post #8102084

20 lbs tomatoes
5 green peppers
5 big onions
1 bunch cilantro
3 heaping Tbsp minced garlic
1/4 c sugar
1/4 c salt
3 c white vinegar
6 T lime juice
2 or 4 or 8 cups halepeno peppers (mild, medium or hot salsa)

Cook until thick, seal in jars and HWB for 15 minutes.


Mackinaw, IL
(Zone 5a)

July 15, 2011
2:40 PM

Post #8694426

This is my favorite salsa for canning.

Cooked Salsa:

8 c. tomatoes, peeled, chopped, and drained. I like to use a variety of different colored heirloom tomatoes, but any will do.
2-1/2 c. chopped onion
1-1/2 c. chopped green bell pepper
3-5 chopped jalapeno peppers
6 cloves minced garlic
1/8 c. canning salt (doesn't make your salsa cloudy, like Iodized salt can)
1/4 c. chopped fresh cilantro
1/3 c. sugar
1/4 c. vinegar (I like apple cider vinegar, or a mixture of white & balsamic. You can also substitute lemon or lime juice for part of this) If you are eating it fresh, you can cut down on the vinegar to taste. You need it if you are canning, however, to keep the acid levels safe.
16 oz. tomato sauce
16 oz. tomato paste

Mix all ingredients. Bring to a boil, then reduce heat and simmer for about 10 minutes.

You can either eat it right away, or pour into hot jars and process at 10 lbs. of pressure in a pressure canner, for 30 minutes for a pint jar.

This also makes a great sauce for baked enchiladas.
brainerd, MN
(Zone 4a)

October 19, 2011
10:33 AM

Post #8855580

Made this one last night - first time canning ANYTHING! Im told its good. (I dont eat salsa but had to do something with my tomatoes!)

14 cups chopped roma tomatoes (you can substitute 'standard' tomatoes, but they will be juicier)
3 cups onions, chopped
1/2 cup jalapeno pepper (chopped or minced) (I also added 2 habinaro)
1 cup green pepper, chopped
1/2 cup vinegar
1/2 cup tomato sauce
3 tablespoons salt
1 tablespoon chili powder
1 tablespoon garlic powder (I added the fresh minced garlic instead)
1 1/2 teaspoons cumin
5 tablespoons Clear Jel, that will not break down in high heat during processing. don't substitute (Clear Jel is a modified food starch (powdered form)
5 garlic, buds minced (optional)
(I also added cilantro - about 1/2 C)

1~After all veggies are chopped, place them into a saucepan.
2~Add remaining ingredients, mixing clear jell with water before adding slowly to veggies. Bring to a boil. 3~Cold pack for 10 minutes.

Yields approximately 10 pints.

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