We know we go through a lot of pickles and pickled stuff. Jellies are always something to stock up on but we don’t eat a ton of any one kind so I have only done small batch canning in that arena.
Another thing we go through a LOT of is salsa. We love to make it fresh but that gets really expensive most of the year. This year we are setting ourselves up. Canning homemade salsa while the tomatoes are less expensive is going to be awesome come this winter.
As this salsa cools and then sets, the heat of the jalapeno’s will get stronger. Use less jalapeno’s if you prefer a milder salsa. This salsa will stay fresh in the refrigerator for up to 2 months.
- 16 C of tomatoes, peeled and chopped (approximately 16 medium/large tomatoes)
- 24 fresh jalapeno peppers, seeds removed and chopped fine
- 2 large onions, peeled and chopped
- 12 garlic cloves, minced
- ⅓ cup fresh cilantro, chopped fine
- 1 Tbsp ground oregano
- 1 Tbsp pickling salt
- 2 tsp ground cumin
- 2 cup cider vinegar
- Prepare the canning jars and two part lids according the manufacturer’s instructions and keep them hot.
- Place all the above ingredients into a large pot.
- Place the pot over high heat and bring to a boil, stirring often to blend the ingredients together.
- Simmer over low heat for 10 minutes.
- Pour the salsa into the jars leaving a ¼ inch head space.
- Release the air bubbles and add more salsa if necessary to retain the correct head space.
- Wipe the rims and tighten the seals.
- Process the salsa in a water bath canner for 15 minutes from the point of boiling.
- Remove the jars carefully and cool in a draft free area.
- Check the seals and promptly refrigerate any jars that did not seal correctly.
- Makes 12 pints
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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