What to do with your bumper crop of tomatoes and peppers? Your garden is a great resource for gifting. Make this delicious Fresh Tomato salsa to can! Full of perfectly ripe tomatoes, peppers and onions, blended with spices you can control according to your own preferences. Home canned salsa makes a wonderful family pantry staple or food gift for your family, office and friends.
This post is FULL of canning information, tips and equipment recommendations with affiliate links. Thank you for supporting Homemade Food junkie when you click the links and purchase we receive a small commision. You pay exactly the same as you would if you search it out yourself. If you’re new to food preservation I hope you find it useful.
Welcome back to our Tuesday Garden Blog Hop! This week we are exploring ideas for making gifts from the garden. Please visit each blogger linked at the bottom of this post for more wonderful Gifts from the garden ideas.
Salsa disappears fast around our place. We buy the huge bags of Costco Organic Tortilla chips occasionally. It’s not hard to sit down and gorge oneself on a bunch of those crisp chips dipped into this spicy salsa. If dinner gets too late those chips and a bowl of salsa go really fast!
The fantastic thing about a good basic salsa recipe is it’s easy and you can adjust it to your liking! You may also want to whip up a batch of Salsa From the Back of the Envelope and can that too! We eat super nachos all the time with our homemade salsas. Yummy stuff!
A large garden harvest can give you many batches of salsa. Why not set some aside in fancyjars for gifts? Salsa is very easy to can. It can sit on your shelf all year and be handy for a quick gift for a family member, friend or coworker.
Why Home Preserving:
Preserving your own garden produce is so exciting, and makes sense financially, if you go for the long view. The initial investment pays for itself if you use the equipment. There is no way to truly value the creative recipes you can put onto your pantry shelves, or the amazing flavor and nutrient value of home canned recipes.
Home canned recipes make precious personal gifts your friends and family will enjoy. You can’t buy what you can create in your kitchen.
Fresh Tomato Salsa to Can is easy to make and versatile. Adjust the recipe for your personal tastebuds.
Canning Helps For the Beginner Food preserver:
If you’ve never attempted home preserving methods you need a good reference book. ‘Putting food by’ is my go to overall home preserving book. Putting Food By needs to be in the cupboard of every new home preserver. It covers Everything! Freezing, root cellaring, drying, it’s in there! Recipes too!
If you are just getting started in food preservation; buy this book and read it cover to cover. Then every year, get it out and refresh on the methods you are using to preserve that year. Each type of food requires different methods of handling.
When it comes to the health and safety of your family be well informed. And carefully follow the instructions!
Another invaluable resource for food canners is the U.S.D.A. Food Canning Guide. This guide has all the latest safety methods in detail on home canning.
Your local Cooperative Extension Service will have lots of good information on food preservation; master preservers to help, and workshops with the latest information on this vital topic. So go for it!
You’ll find recipes and wonderful people you never knew were out there. Creative and fun? Oh yeah! Food preserving is endlessly creative and makes a great hobby. Get informed, get equipped, and then get busy. The season is upon us!
Making your own salsa:
This Fresh Tomato salsa recipe will require a lot of chopping. I recommend chopping the tomatoes by hand. The onions and peppers can go into a food processor to save you time and tears. If you don’t have a food processor, consider mine. Dave just bought me this Cuisinart 14 cup food processor. I LOVE it!
Otherwise, sharpen your best knife. Canning and freezing large quantities of food means a lot of prep work. But it’s worth every minute of it! It’s Just quite a bit easier with a good food processor!
Tomato Prepping Tip:
Prep your tomatoes by blanching them a bit first. Then put them in ice-cold water before peeling. The peels should loosen from the tomatoes. Much easier to peel tomatoes this way. Just don’t Cook the tomatoes. Keep an eye on them. If they overcook you will get mush and tomato juice.
Fresh Tomato Salsa recipe:
This recipe makes 5 pints of canned salsa. Tripling this recipe gives you 7 quarts of canned salsa
- Peel the tomatoes and rough chop large(They will cook down)
- Chop the onion, and peppers in a food processor until you like the size (do Not LIQUIFY!)
- Add in vinegar, lemon juice, tomato paste, salt, garlic, chili powder, cumin, oregano and 1/2 bunch cilantro. Pulse once or twice in food processor.
- Place in a large pot on your stove and heat the salsa to boiling, then reduce heat to simmer for 30 minutes.
- Fill pint jars and seal. Process 15 minutes in a water bath canner
General Canning Tips for Fresh Tomato salsa:
- Use REAL canning jars for the best safety. Mason jars are designed to withstand the high temperatures canning requires. They are strong and fit the canning lids perfectly.
- The jars need to be HOT and STERILE. I run mine through the dishwasher and keep them in there hot and sterile until I fill them with HOT salsa. NEVER put cold to boiling hot into glass jars of any type. You can also use a bleach bath in the sink and exchange the water occasionally from a boiling kettle to keep them hot. Just rinse the jars before filling them.
- This recipe calls for a water bath canner. Water bath canners are cheap, last forever, very useful in the kitchen. You will need a canning rack to sit in the canner bottom and hold the jars.
- You will benefit from a canning funnel and essentials when filling your jars. They are just a few dollars, last forever and are infinitely handy in the kitchen for filling canning jars and freezer bags.
- Wipe the lip of your jars to keep the sealing edge clean after filling them with salsa. This is easy to forget. DON’T! Or your jars will seal poorly or not at all!
- Boil your canning lids (available in most grocery stores, You will need the box with the screw bands. Amazon currently only has regular mouth sized) in a small separate pan on the stove. They need to boil a few minutes to activate the seal along the edge. Then let them simmer on low heat as you seal the jars.
- Remove the jars once processed to a towel on your counter to dry. Away from cold drafts. The jars will make little tingy popping sounds as they seal. Music to my ears! The lid tops have a raised part that depresses when they seal. Leave the jars alone until they are room temperature. The seals need time to set. It’s not recommended to move hot sealed jars.
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More Salsa Recipes you may enjoy:
More ideas on preserving Your Garden Harvest:
Originally posted October of 2016