Water Bath Canning Homemade Tomato Salsa
I have a set of regular items that I keep canned in my home for use all year round. I can a variety of fruits, vegetables, beans and meats so that we have fresh produce on hand anytime we need it, at any time of year. I just got finished resupplying our black beans and green beans last week, and then I noticed that tomatoes went on sale again at Sprouts.
We’ve been eating tons of my homemade salsa lately and our supply is really low, so it was time to churn out some more! Those tomatoes went on sale just in time. So yesterday I picked up another 50 pounds of Roma tomatoes and today I’ve been going to town.
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I can a variety of different tomato products here at home including my Vegetable Pasta Sauce, Tomato Paste, Tomato Soup and several flavors of Salsa. Check out my other great canning recipes to stock your home as well. You’re going to love this recipe!
Set up your chopping stations and cup up tomatoes.
Pour them into your large pot.
Now get your other veggies ready.
Chop each one and then add them to your pot with the tomatoes.
Now start adding your ingredients. Stirring after each chunk.
Cook everything over medium heat until wilted.
If you have an immersion blender, it’s great for blending your salsa.
Now set up your canning station. Mine looks a little different this time because I had to use my canner to cook my salsa.
Fill your jars up to the neck of each jar.
Clean your canner with soap and water and wipe the rims of your jars with a damp washcloth to clean off any debris or liquid.
Add a lid and ring to each jar.
Now load your canner. Mine only holds 7 pint jars.
Fill with water to 2 inches above jars, crank the heat to high and cover. The recipe below will give you more details.
Related Recipes:
Water Bath Canning Diced Tomatoes
Canning Chunky Vegetable Pasta Sauce
Canning Pineapple Chunks in Water
Let’s see how to do it yourself!
Ingredients
35 (7lbs) Roma tomatoes
1 1/2 onions
3 jalapenos
1/2 cup cilantro
1 apple
3 tablespoons minced garlic
1/2 cup apple cider vinegar
1 cup (8oz) tomato paste
4-5 tablespoons honey
1 teaspoon pink Himalayan salt
2 teaspoons oregano
1/2 teaspoon cumin
Instructions
- Start by setting up your chopping station with tomatoes, cutting board and a sharp serrated knife.
- Chop your 35 tomatoes and then add them to your large stock pot. Turn the temperature to medium.
- Now switch to a better knife and finely chop your cilantro, jalapenos, onions and even your apple. No need to save anything for later. Add them to the pot and stir.
- Now add in each of your remaining ingredients one at a time and stir periodically to combine.
- Once all of your ingredients are combined, turn the heat down a couple of notches and walk away. Seriously.
- Cook, stirring every so often, until everything has wilted and dulled in color a bit.
- If you have an immersion blender, this is great for blending up your salsa. I like mine smooth, but you can blend it to your desired consistency. If you don’t have an immersion blender, you can use your blender, working in batches.
- Now it’s time to set up your canning station with clean pint jars, lids and rings, your canning kit, a ladle, a damp washcloth and a towel.
- Fill each of your jars with your canning funnel to the neck of the jar, an inch from the top.
- Wipe the rims of your jars with a damp washcloth to get rid of any liquid of food residue.
- Add a lid and a ring to each jar, twisting the rings only until you feel the slightest resistance.
- Wash your big pot with soap and water, add the jar rack back in and fill your pot halfway with water.
- Gently transfer all of your jars into your canner with your jar lifter.
- Fill with water to 2 inches above the jars and put a lid on your jar. Crank the heat to high.
- When your pot starts boiling over, tilt the lid to release some steam, set your timer to 20 minutes and turn the heat down a notch or two. You want to keep the water boiling vigorously the entire processing time while keeping the water as low as possible. (Check the altitude chart below to make sure you are processing them at the right time.)
- After 20 minutes, gently remove the finished jars to the towel you have waiting, to let them cool for 24 hours. At this time, you can add more jars and process a second round if you’d like.
- After your jars have cooled, the center of the lids will have popped and your lids will ping when you tap them to signal that they have sealed.
- If you have 3 jars or less that did not seal, stick them in the fridge to use within the next few days (unless you have more jars to process). If you have 4 or more that did not seal, remove the lids and rings, clean the rims, lids and rings, and try again, reprocessing like before.
- When your jars have finished, take the rings off because they can develop bacteria that can compromise your food, label your jars with item and date, and store them in a cool, dry location. They should last at least a year in your pantry or basement.
I can’t wait to dig in to my first jar of salsa! This recipe is a lot of fun to make, but it’s a lot of work as well. After a huge round of tomatoes, I usually take a break before working with tomatoes again. You can only chop so many tomatoes until you get tired of them.
I think that’s why I take advantage of having them and just pound out as many different kinds of tomato products as possible at the same time. Normally, I have a few different recipes going at the same time. Like this time, what you don’t see, is the large crockpot of tomato paste going off to the left. I’ll easily have 100 jars of tomato products at the end of the week from 50 pounds of tomatoes.
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Normally, I grab 100 to 150 pounds of tomatoes at a time and I’m canning for at least two weeks. It really is addicting when you get started and it’s exciting to learn new canning recipes. I hope to have a Canning recipe book coming out soon! So many projects and not nearly enough time!
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