Monday, August 17, 2009

Canned Salsa

Last August I canned salsa and have thoroughly enjoyed the fresh taste of summer all year long. I had really hoped to take peppers and tomatoes from our garden to make more this summer. So far, I'm really out of luck! We've only had enough tomatoes for one meal about every other day. UGH! We're just finishing off the final two jars from last year.
But, for those of you that have an abundance of produce and are looking for a good canned salsa recipe, I highly recommend this one! It's got a fresh taste, a little bit of vinegar bite and the yummy background flavor of cilantro.
You do need to cook it until the water disappears -- it will be runny if you don't cook it until it's at 1/2 the original volume. Warning -- it goes fast! We eat several cups worth each time we have nachos.
Canning Salsa

3 qt. tomatoes, peeled and coarsely chopped
1 qt. onions, coarsely chopped
1 c. green peppers, coarsely chopped
4-6 jalapeno peppers, seeded and finely chopped
4-6 cloves garlic
1-2 tsp. salt
1/2 bunch of cilantro
1/2 c. sugar
3/4 c. 5% apple cider vinegar

Cook down to 1/2 volume. Put into sterilized jars; seal and water bath 20 minutes for pints or pressure at 5 pounds for 5 minutes.

No comments:

Post a Comment