Canning Salsa in the Winter??

With veggies saved from your summer-time garden, it doesn’t get much easier than this!

When the harvest hits, sometimes I just can’t keep up. So, it’s easy to hit the “save for later” button on the fresh veggies and simply toss them in the freezer until ready to process. I simply harvest, wash, core and toss in the freezer. When I’m ready to turn these little red lovelies into something delicious, the bags (yes, there are multiple bags most years) come out of the freezer and sit on the island for about 15 minutes. Once the skins start to go from frosty to wet, they slip right off! I’m not joking – it’s amazing! No blanching or ice bathing. Amazing!

Here’s the recipe I use:

Canning Salsa in the Winter??

DifficultyMedium

Servings10 pints

Prep time1 hour

Cook time45 minutes

Total time2 hours5 minutes

With veggies saved from your summer-time garden, it doesn’t get much easier than this! When the harvest hits, sometimes I just can’t keep up. So, it’s easy to hit the “save for later” button on the fresh veggies and simply toss them in the freezer until ready to process. I simply harvest, wash, core and toss in the freezer. When I’m ready to turn these little red lovelies into something delicious, the bags (yes, there are multiple bags most years) come out of the freezer and sit on the island for about 15 minutes. Once the skins start to go from frosty to wet, they slip right off! I’m not joking – it’s amazing! No blanching or ice bathing. Amazing!

Ingredients

  • 14 cups your thawed peeled tomatoes
  • 4 cups chopped onion, (bug chunks or small chunks – however you like it)
  • 2 cups chopped green bell pepper, (I chop and freeze these out of the garden in the fall too!)
  • 6-12 ea jalapenos, (I use 6 and take the seeds out – we’re German so spicy isn’t really our thing)
  • 6 cloves minced garlic
  • 2 cans tomato paste, 5.5oz
  • 1-1/2 cups white vinegar, 5% acidity
  • 1 cup cilantro, chopped
  • 1 tsp ground cumin

Directions:

  • 1

    In a large stock pot, toss in all ingredients

  • 2

    Bring to a boil while stirring constantly – you do NOT want a boil over mess so keep you eyes on this one. (Ask me how I know)

  • 3

    Reduce heat to simmer (bubbly) and stir once in a while until as thick as you like (30-45 min)

  • 4

    Get your jars ready – washed & hot

  • 5

    Ladle hot salsa into hot jars, leaving 1/2″ headspace.

  • 6

    De-bubble, wipe rims with a little vinegar on a towel & center your lids on the jars. Screw the bands down to fingertip tight.

  • 7

    Using a jar lifter, lift each jar and lower into canner.  This is a WATERBATH CANNING recipe so make sure jars are completely covered with at least 1″ of water. Bring to a boil.  Once boiling, process pints for 20 minutes.

  • 8

    Remove canner lid. Wait 5 minutes. Remove jars and place on kitchen towel. Leave undisturbed for 24 hours. Check seals – if all good then add them to your pantry. If not properly sealed, refrigerate and get yourself some chips!

Equipment

  • Large stock pot
  • pint jars, lids & seals
  • jar lifter & debubbling tool

Keywords:canning, salsa