Homemade Salsa and Canning Tips
It’s canning time again! A good friend from church passed along two big bags of tomatoes, so this morning I lugged my canning supplies down from attic storage and like a kid on Christmas morning, I dug into it. Exciting to find extra boxes of canning flats (lids) which means I can swing that many more pints or quarts than I originally thought!
The only disappointment I experience is slight regret that we haven’t been able to replace the dishwasher that quit on me…however long ago that was (last summer?). Dishwashers are so good for disinfecting jars and rings and keeping your jars on the hot side, which is a requirement when filling with hot salsa. But then, I’m always bragging about how much I love the simple, old-fashioned life, so here’s my chance to put my words into practice!
Nothing like canning to heat up a kitchen! Every burner is busy on my stove…one canner full of cold water and clean jars that can heat up together (ta-da: hot jars ready to fill)…one saucepan with lids and rings keeping hot…one kettle with boiling water to dip tomatoes in before their plunge into chilled water (skin just slips off)…and another kettle handy into which I’ll pour the hot water from the canning jars once I’m ready to exchange their H2O for salsa!
I’d be remiss here if I didn’t recommend the Ball Blue Book Guide to Home Canning, Freezing and Dehydration. Ever want to make Kiwi Jam? Pickled Okra? Peach Butter? This book is a homemaker’s dream. I’d think every woman should have a copy, not knowing what the future holds for our country. I’m not going Y2K on you, just advocating preparedness.
Never canned before? Find a Farm and Ranch Supply store and browse that aisle. You’ll see many tools of the trade. Besides canners, there are jar lifters (a must), wide-mouthed funnels (another must) and magnetic lid/ring lifters (not so necessary, I use a fork and quick fingers to lift mine from the hot saucepan). If you’d rather, just browse canning tools and supplies online…you’ll get hooked, I promise!
The following salsa recipe was one of my top hits last year, though it doesn’t have the hundreds of comments that the Amish Friendship Bread has to show for its popularity. I thought I’d repost it here today. My dh and I think it tastes a lot like the salsa at Carlos O’ Kelly’s, a popular Mexican restaurant here in the midwest.
Mary’s Mild Salsa–makes 10 pints
22 tomatoes (I put in twice as many if they’re on the small-to-medium side)
4 bell peppers, chopped fine
3 onions, chopped fine
1 cup vinegar
3/4-1 cup jalepeno peppers, chopped fine
1/2 cup sugar
1/4 cup salt
1 cup (12 oz) tomato paste (I omit this)
Cilantro to taste
3 cloves garlic minced
After getting skin off tomatoes (dip in boiling water 20 seconds, then into cold–skin falls off), put 2/3 of them in blender and blend. Chop the rest of them (if you have a good blender you can blend all veggies together, we like it chunky) and put all ingredients into pot, bring to a boil and then simmer for 25 minutes. Use a ladle and funnel to fill hot jars with salsa, leaving 1 inch headspace. Slip a plastic knife or other non-metal straight object along sides of jar to release any bubbles. Wipe jar rim with clean washcloth for a good seal. Apply lid and ring and put jar into canner. It will be fine as you continue filling pints/quarts till canner is full. Water bathe pints for 15 minutes and quarts for 20.
Some people like to buy salsa “mix” at Wal Mart. I did this one year, and though the label said “mild” it wasn’t! That was a huge waste of my time and tomatoes, not nearly as good as homemade with all the fresh veggie additions and I was the only one who could handle the “heat”. So be warned.
If you want pictures and another recipe, this site has great pictures.
Well, I’m off…
Just two things:
Don’t forget that the Carnival of Modesty deadline is this Friday, August 3rd! Follow this link to submit and join the fun!
Be on the look-out this week, I have a wonderful author interview to post from friend and fellow homeschooler, Amy Wallace. She graciously shared how she schedules everything in, and her favorite curriculums, all in all it’s a very encouraging and uplifting read! As is her book Ransomed Dreams. If you haven’t read it yet, what are you waiting for?
Comment by Leticia
July 30, 2007 @ 1:29 pm
Mary, if I could I would send you so many veggies! We have two patients in our office who have huge gardens and they bring us bags of tomatoes, potatoes, green beans, black-eyed peas, okra, squash etc!
Where do you find the energy kiddo?
Comment by mom
July 30, 2007 @ 3:29 pm
Well, honey, its mid afternoon now and I’d LOVE to step into your kitchen and get a whiff of your salsa. Do I get to have a jar? Yum. I’ve got my egg rolls underway for Saturday. Love, Mom
Comment by Amy
July 30, 2007 @ 6:08 pm
yep our dishwasher quit a few months ago too and I think I’ve gotten use to hand washing again now, it’s not so bad, I just make the water extra hot to make sure everything is properly washed and clean. btw that recipe sounds delish!
Comment by Mary
July 30, 2007 @ 9:58 pm
Leticia, I’d love that, wow. Nice of your patients to share their bounty! As for energy…I’m wishing for a back rub this very minute!
Mom, sure you can have a jar! Mmm…it turned out good! Can’t wait to try your eggrolls, and I forgot to tell you I have a huge mini-muffin pan in addition to the one I mentioned. Do you want both? Let me know.
Ya know, Amy, at least you’re heading into winter there in NZ. I didn’t mind hand-washing at all during the cold months. But during summertime…I’ve even broken down and bought paper plates a time or two! Shocked? I seem to remember a post I wrote about that a long time ago…lol.
Comment by Georgiana D
July 31, 2007 @ 11:35 am
Mary, you amaze me! I canned a few times when I was a kid and I seem to remember it being difficult. Nowadays I’m afraid I’ll induce botchulism or something! I’d love to learn how properly. And I’m with you on the preparedness thing.
Comment by Mary
July 31, 2007 @ 1:12 pm
Georgiana, I watched my mom and sisters can once in a while, and as a newlywed my oldest sis and I navigated canning our first salsa with fear and trepidation. I’ve since realized it’s not that tricky of a process. It helped immensely that one of my best homeschooling friends is a pro and has shared her tips, plus several canning sessions, with me. I’d recommend finding someone who is good at it, and getting your feet wet with them first, then going for it. It is a lot of work, but so rewarding, especially if you share the job with another canning friend.
It’s an initial expense but you can reuse your jars and rings each year, the only expense being canning flats, which aren’t that much money.
I find it far more amazing the gardening women out there that have such green thumbs! I’m very envious…
I’m still working on becoming a successful gardener!
Comment by Susie M.
July 31, 2007 @ 5:20 pm
Mary, my mom was big on canning. She always got excited when she heard the jars “ping” when they sealed. I enjoy gardening, but have to admit, I’m scared of the canner! I may work up the nerve one of these days and try it. It sure is worth it when you get a taste of summertime in the dead of winter.
Comment by Mary
July 31, 2007 @ 10:44 pm
Susie, your last 8 words said it so well! As with anything, it only takes a few tries to feel much more at ease when canning. I’d like to learn how to use a pressure canner next.
Comment by barbara
August 2, 2007 @ 10:45 pm
what am I doing wrong? when I do tomatoes in the hot water bath, the tomatoes seeme to float up and liquid one the bottom. I don’t know what I am doing wrong.
thanks in advance
barbara
Comment by Mary
August 3, 2007 @ 4:49 pm
Hi Barbara, you probably aren’t doing anything wrong, I’ve had that happen before with stewed tomatoes. It’s more obvious with the “chunky” stuff. Did your jars seal with a ping, you can’t push down on the lid and dent it in, can you?
They are probably just fine. I know when I’ve packed a jar with pears, and haven’t filled it completely full, the liquid “space” at the bottom is really noticeable.
Hope this helps!
Mary
Comment by Tracey Roberts
September 18, 2007 @ 8:34 pm
Mary - That salsa recipe sounds AWESOME! I am just wondering, how did you come by the time for processing quarts of salsa? All my recipes are for pints only, and I’m hesitant to do salsa quarts without a for-sure safe time! I’m doing green enchilada sauce tonight, and had to do them all in pints!
Thanks so much!!
Tracey Roberts
Comment by Mary
September 19, 2007 @ 8:09 pm
Hi Tracey, your green enchilada sauce sounds yummy! As for your question, I’ve processed my salsa in quarts successfully for several years now, but in deference to your question, I “googled” it and most sources said the same thing, to process pints for 15 and quarts for 20 minutes.
HTHs, and good luck!
Mary
Comment by Jennifer
June 27, 2008 @ 6:44 pm
Here is a canning tip that i have used for years that may help- i set my oven on 250, put my jars on a cookie sheet and place in the oven until the jars are warm, then i pour the salsa into the jars and place lids and rings on, i then place them back on the cookie sheet and place them in the oven for around 10 minute. I have never had a jar that did not seal and it is sooo much easier than the old way.
Comment by Mary
June 27, 2008 @ 9:10 pm
Jennifer, what a great idea! I’ll have to try that this summer, I’m glad you shared it with us!
Comment by Pressure Canner
August 13, 2008 @ 3:14 am
Pressure canner for use in the home were extensively. Pressure canner is needed if you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes and you definitely need a pressure canner for anything containing any meat. Home canning of meats is even recommended, even with a pressure canner. Find out more about pressure canner, pressure canning, pressure canner cooker and anything about pressure canner. You also can find product about pressure canner at my blog.. Thanks again and have a good day.. (’,')
Pressure Canner
Pressure Canner’s last blog post..How to Pressure Canner Cook and Can Salmon to Get Soft Edible Bones (Pressure Canner)
Comment by Pressure Canner
August 13, 2008 @ 9:36 am
Pressure Canner is a great way to lower your food bill and feed your family, because of that pressure canner is use in the home were extensively. Pressure canner is needed if you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes and you definitely need a pressure canner for anything containing any meat. Home canning of meats is even recommended, even with a pressure canner. So, i have some info and products about pressure canner, pressure canning, pressure canner cooker and more that i could be able to share with you if you have it
Pressure Canner
Pressure Canner’s last blog post..How to Pressure Canner Cook and Can Salmon to Get Soft Edible Bones (Pressure Canner)
Comment by First Timer
August 27, 2008 @ 7:22 am
If the jars don’t seal in a water bath, can you do it a second time? May sound like a stupid question but this is my first time to try canning.
Comment by Mary
August 27, 2008 @ 7:35 am
Welcome to canning, first timer! It’s so rewarding, and good for you for taking the plunge!
I’ve never had a jar not seal, so I did some internet sleuthing to find the answer to your question. Everywhere I checked said it was fine if your lids didn’t seal, to remove them, put a fresh lid on and do the water bath procedure over again. OR, if it’s just one jar, you could stick it in your refrigerator and use it up soon. One reason lids don’t seal is if you haven’t wiped the jar rim down with a clean wet washcloth prior to putting the flat lid on top. This needs to be done AFTER filling the jar with your salsa. Another reason could be if you are using recycled jars, and the rims are chipped…they need to be smooth and like new. And don’t forget to stick a plastic knife or something non-metal down in the jar to release the air bubbles after you’ve filled your jars! Wikipedia has a good article, you might want to read it. http://www.wikihow.com/Can-Food
Happy Canning, and feel free to ask away if you have any more Q’s! I probably won’t be on again today until tonight though…
Mary
Comment by Jill
August 28, 2008 @ 9:13 pm
Mary, would love to have recipe for peach lemonade that you talked about canning/making earlier this week.
Comment by Mary
August 30, 2008 @ 10:19 am
Sure, Jill, I’m glad to share the link…having posted it here before…it’s actually a Taste of Home recipe for Strawberry Lemonade that my friend tweaked into a peach treat! We MUCH prefer the peach lemonade version, it’s amazing! Follow this link and you’ll find it. Also, I have a search feature on the sidebar if you want to find anything else in particular, or you can check out my recipes in the “Cooking and Food” category. I only post our family favorites here…
http://homesteepedhope.com/200.....ng-recipe/
Blessings,
Mary
Comment by Brenda
September 2, 2008 @ 8:10 pm
Do you have a recipe for salsa that doesn’t use hot peppers, I’m looking for something that is a little more mild. I know your not suppose to change recipes when your canning. Is it ok to leave the peppers out or do you need them for the acid.
Thanks
Comment by Mary
September 3, 2008 @ 8:24 pm
Hi Brenda! You can use this recipe and eliminate the hot peppers…the tomatoes provide adequate acidity. In fact, I’ve done similar tweaks to the recipe when I wanted more of a “stewed tomato” result. Good luck!
Mary