Are the tomatoes in your home garden fruitful? If you have a large stock of tomatoes in the summer, you can make a salsa that you can enjoy in the winter. Canned tomato salsa is made with vinegar to help preserve the tomatoes, and is stored in sealed canned jars. Read on for delicious tomato salsa recipes and USDA-approved canning procedures.
Step
This canning recipe will make about three pints of tomato salsa. It's important to maintain the tomato-to-vinegar ratio to ensure the salsa is preserved properly. Read the USDA's guide to canning tomatoes and tomato products for more information.
Part 1 of 2: Making Salsa
Step 1. Gather all the ingredients
Make sure the vegetables you use are ripe and undamaged without spots or bruising. You need:
- 2, 2 kg of tomatoes
- 450 grams canned green chilies, chopped
- 2 jalapenos, cored and chopped (Add two jalapenos for extra spicy salsa)
- 2 cups chopped garlic
- 3 cloves of garlic, chopped
- 1 cup white vinegar
- 1/2 cup chopped coriander
- 2 teaspoons salt
- 1 teaspoon sugar
Step 2. Prepare the tomatoes
Canned tomato salsa is best when the tomatoes have been peeled. To peel tomatoes, use the following method:
- Remove the tomato stems and rinse.
- Use a sharp knife to make "x" shapes on both ends of the tomato.
- Place a large pot of water on the stove and bring to a boil.
- Blanch the tomatoes by boiling the tomatoes in boiling water for 30 seconds.
- Remove the tomatoes, let them cool, and remove the skin at the "x" section. The tomato skin will come off easily.
- Be careful when preserving the tomato juice, use a knife to slice out the core of the tomato.
- Chop the tomatoes and set aside in a bowl with the tomato juice.
Step 3. Put all ingredients in a large steel pot
Bring to a boil, then reduce heat to medium low then bring the salsa to a boil. Taste to make sure the salsa has enough spice, and add more if necessary.
Step 4. Cook the salsa
Use a thermometer to make sure the salsa has reached 180 degrees Fahrenheit (82 degrees Celsius). This will kill any enzymes or bacteria that could spoil the canned salsa.
Part 2 of 2: Canning Salsa
Step 1. Pour the salsa into a clean tin jar
Fill the jars to a quarter inch (half cm) from the surface. Use a funnel to ensure that the seal between the jar and the jar lid remains clean.
- You can wash the tin cans using the hot water cycle in the dishwasher before starting the process. Place the lid of the jar in boiling water for a few minutes to clean it.
- If there is salsa spilled on the rim of the jar, wipe it off with a paper towel before continuing.
Step 2. Close the salsa jar
Screw the ring on the lid of the jar to make sure it doesn't open. Don't just tighten the lid on the jar tightly, as air should be able to escape during the next canning process.
Step 3. Put the jars in a large saucepan
Fill the pot with water to 2 inches (5 cm) from the surface of the jar. Turn on the stove on high heat and bring the water to a boil.
- If you live in the lowlands, boil the jars for 15 minutes.
- If you live in the highlands, boil the jars for 25 minutes.
Step 4. Carefully remove the jar from the water
Let the jars cool completely. The lid of the jar will make a popping sound when it cools and seals.
Step 5. Check the seal section by pressing the lid on the jar
If the lid of the jar makes a popping sound when you press it down and remove it, it means the can is not closed properly. You can put unsealed jars in the refrigerator for immediate use, or place them back in the canning process.
Step 6. Done
Tips
If you use jalapeno peppers during salsa and canning, wear gloves when handling them. The oil in chili peppers can stick to the skin even after washing, and can accidentally get in the eyes, nose or mouth. The oil in chili peppers can cause a burning taste
Warning
- Use jars that are 1/2 liter or smaller. The above processing time is not suitable for large jars.
- Look for recipes that have been approved by the USDA to ensure the acidity of the canned salsa is just right to prevent premature spoilage.
- Salsa cans that are sealed incorrectly can be damaged, so check the seals after the canning process.
- Do not force the jar to cool, use a fan or cooler.
