Canned Late Summer Salsa

Posted by Hilary & Christopher Mueller on

*First published in our September 2018 newsletter*

We put up a double batch of this salsa last weekend and it was delicious - and the flavours will only improve over time! With salsa, sometimes simple is best. This is a classic all-natural recipe that has been tested as safe for hot water processing. 

Salsa is a great way to use up that avalanche of tomatoes that comes through the door at this time of year! If you plan/plant things right, you can grow ALL the ingredients for this salsa right in your own garden. Happy canning! Happy eating.

Prep Time: 40 mins
Total Time: 1 hr 30 mins
Yield: 4-5 pints
 

Ingredients:

- 7 cups chopped, cored tomatoes
  (Paste tomatoes = thick salsa)

- 1 cup chopped onion

- 1 cup chopped sweet peppers

- ½ cup finely chopped jalapenos
   (or your favourite chili)
 

- 3 cloves garlic, minced

- ¾ cup tomato paste

- ¾ cup apple cider vinegar

- 1 tsp ground cumin

- 2 tsp salt

- 1-2 tsp pepper

- 1-2 tsp dried oregano

- 1-2 tsp cayenne powder to taste (dried from last year's crop prehaps?)

 

Directions
 

1. In a large stainless steel stockpot, combine all the ingredients. Bring to a boil over medium-high heat, stirring to prevent scorching.

2. Reduce heat and boil gently until thickened, about 30 minutes. Continue to stir.

3. Prepare canner, jar, and lids.

4. Ladle hot salsa into hot jars, leaving ½ inch headspace. Wipe rim and attached lids.

5. Place jars in canner, covering by at least 1-inch and bring to a boil. Process for 20 minutes, then remove jars to cool on a towel-lined surface for 12-24 hours. Check seals before labeling and storing. 

How amazing will it be to pull a jar of summer flavours off your pantry shelf this winter? Enjoy!

Did you try this recipe? We would love to see the results! Share your photos with our community on FacebookInstagram or Pinterest with the hashtag #incredibleseedsEats


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