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Canning Salsa

  • Canning Salsa

It's not as good as the fresh salsa, but it does last longer which can be helpful if you have a lot of tomatoes to use and want to save some jars for the future. I believe this one originated with the "More With Less" cookbook.

Combine and set aside the following:

14 cups tomatoes peeled, chopped, drained
3 cups onion chopped
1/2 cup chili peppers chopped (more if you like)
1-3 cups green, yellow and red sweet peppers chopped

Combine the following and cook until it is thick and a clear, dark colour:

1 cup tomato sauce
1 cup ketchup
3/4 cup vinegar
10 tbsp cornstarch
2.5 tbsp salt
1 tbsp chili power
1.5 tsp ground cumin

2-3 cups corn (optional)
2-3 cups cooked black beans (optional)

Add sauce to drained veggies and optional ingredients. Ladle into hot sterilized pint jars to within 1/2 inch of top. Seal with sterilized lids, and process full jars in boiling water bath for 35 minutes. If you use the corn and/or beans due to the lower acidity of this variation, do not can in a boiling water bath, only pressure canning is recommended.

8-10 cloves garlic minced

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Sun, 02/07/2010 - 15:24

Mom and I made a batch of salsa a few days ago from the recipe that Laryn and Janel sent out. Review: good stuff. A few of the main changes include;

  • no ketchup or tomato sauce
  • chop then drain tomatoes in strainer, for thicker salsa, and can tomato juice at the same time
  • no corn or black beans (can add that when I open a jar)
This is as close as we got to exact measurements;
  • 18c tomatoes
  • 2c hungarian wax peppers
  • 1 1/2c bell peppers
  • 1/2c small red chili peppers
  • 3c onion
  • 8 cloves garlic
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 2 1/2 Tbsp salt
  • 10 g oregano
  • 5 g cilantro
  • 3/4 c apple cider vinegar