Homemade Salsa for Canning
I got this recipe from a magazine called “Taste of Home Canning” long time ago while renting a cottage for our summer holiday up North. This magazine changed my life. Well not really but it got me started on canning. Before this magazine I did not preserve anything. And now I am making salsa, sauce, pickles, beets, red pepper jelly just to name a few. This Salsa recipe is the BEST. My whole family loves it and who ever I share it with keeps coming back for more. I did tweak the original recipe a lot to fit our family taste.
I hope you like it as much as we do.
- 36 medium tomatoes
- 5 mixed bell peppers
- 3 large onions
- 5 5.5 oz cans of tomato paste
- 1 3/4 cup of vinegar
- 1 celery rib
- 15 garlic cloves
- 3 jalapeno peppers
- 1/4 cup canning salt
- 1/2 kg of frozen corn
- a bunch of cilantro
- 2 cans of black beans rinsed and drained
- Blanch and peal tomatoes. The best way to do this is blanch tomatoes in boiling water for 60 seconds and than put them in ice water and the skin will easily peel off
- Quarter the tomatoes
- Chopp all the vegetables and mince garlic
- Stir in all the tomatoes, vegetables, garlic and the rest of ingredients and cook until it boils. Reduce heat, simmer uncovered for 1 1/2 hours, stirring frequently.
- Ladle hot mixture into hot jars, leaving 1/4 in headspace. Adjust caps. Process for 20 min in a boiling water bath.
Yield: 6 litres