Salsas! - Nature's Pantry Blog at Allrecipes.com - 118274

Nature's Pantry

Salsas! 
 
Aug. 12, 2009 9:31 am 
Updated: Sep. 6, 2009 9:24 pm
My tomatoes are still not ripe so it will be a few weeks before I start canning my salsa here. I can't wait! The sound of the jar lids snapping to a tight seal is one of my favorite "songs"!

I have been asked to share some of my favorite salsa recipes. I wish I could tell you that the recipes I use have been passed down from my Granny and have been around for generations.... Not so..... All the credit goes to my local/state extension office. I made a call years ago and they sent me a pamphlet of recipes for safe salsa canning. I have tons of old canning recipe books that I still use for canning certain foods, but when canning tomatoes with other fresh ingredients, I make sure to follow FDA guidlines so I know that each jar will be fresh tasting and safe.





 
 
The recipes I am posting are safe and tasty! 

IMPORTANT: Follow the directions carefully and exactly for each recipe. Use the amounts of each vegetable listed in the recipe. Add the amount of vinegar or lemon juice listed. You may decrease the amount of spices, if desired. Do not can salsas that do not follow these or other research tested recipes. (They may be frozen or stored in the refrigerator.) Do not thicken salsas with flour or cornstarch before canning. After you open a jar to use, you may pour off some of the liquid or thicken with cornstarch.
 

Tomato/Tomato Paste Salsa

Yield: 7-9 pints
3 qt peeled, cored, chopped slicing tomatoes

2 12-ounce cans tomato paste
3 cups chopped onions
2 cups bottled lemon juice
6 jalapeños seeded, finely chopped
1 Tbsp salt
1 Tbsp sugar
4 long green chiles, seeded, chopped
1 Tbsp ground cumin
2 Tbsp oregano leaves 
4 cloves garlic, finely chopped
1 tsp black pepper
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner. 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet.



Tomato Salsa

Yield: 16-18 pints
7 qt peeled, cored, chopped tomatoes

4 cups seeded, chopped long green chiles
5 cups chopped onion
1/2 cup finely chopped, seeded, jalapeños
3 Tbsp oregano leaves
2 Tbsp fresh cilantro
2 cups bottled lemon juice
6 cloves garlic, finely chopped
2 Tbsp salt
1 Tbsp black pepper
2 Tbsp ground cumin
Combine all ingredients except cumin, oregano, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet.


Chile Salsa

Yield: 7 to 9 pints
10 cups peeled, cored, chopped tomatoes

4 cups chopped onions
1 cup vinegar
6 cups seeded, chopped chiles (you can use any combination) 
3 tsp salt

1/2 tsp pepper
Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude, 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.


Green Tomato Salsa---------I am unable to get tomatillos here . This is my "go to" recipe for salsa verde

Yield: 5 pints
5 cups chopped green tomatoes 

1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeños
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin
3 Tbsp oregano leaves 
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

IMPORTANT

The only changes you can safely make in these salsa recipes are to substitute bottled lemon juice for vinegar and to decrease the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe.
 
Comments
Aug. 12, 2009 9:34 am
I appreciated all the comments left on my previous Salsa! blog. I had made some editing changes and messed the whole page up so I am making a second attempt at this one...
 
Aug. 12, 2009 9:40 am
Well, then I'll comment again! The recipes look great! I'll be making peach salsa very soon. My tomatoes aren't ready yet. They always seem to be ready right when school starts. That would be great if I weren't a TEACHER. Oh well. Happy canning!
 
Aug. 12, 2009 9:41 am
Your photos are beautiful. I too love canning, enjoyed reading about you & your family.
 
Aug. 12, 2009 9:50 am
Beautiful photos. You really do inspire me to get of my behind and can something.
 
Aug. 12, 2009 10:08 am
Your salsa recipes seem great, Rachael. I also noticed you made raspberry jam, I have always wanted to make some. Do you have a recipe for? I was near Rhinelander a couple of weeks ago, are you familiar with Sugar Camp?
 
Aug. 12, 2009 10:22 am
I will comment again too. Thank you for sharing these great recipes. I have 8 tomato plants that are loaded with tomatos that will ripen all at once, I am sure! Anyway, if you come across the pasta recipes you mentioned in the previous blog, could you post those too? I am going to have way more tomatos than we will be able to consume in one sitting so canning salsa's and pasta sauce would be a good idea. Thanks so much!
 
Aug. 12, 2009 10:50 am
Fit&Healthy Mom, I live just 7 miles down the road from Sugar Camp.(Pine Lake township) We love to go fishing on Indian Lake in the Sugar Camp area.
 
Aug. 12, 2009 11:32 am
We go up there every summer for a family reunion. My husband's family have been doing this for almost 60 years. Kids have so much fun at the lake.
 
Aug. 12, 2009 11:59 am
You and my Mother would have gotten along famously! That woman would can Anything!! One time, when I was a kid, she even canned fish! Double Yuck!! Mom did make a mean homemade root beer though! should try it too!
 
Aug. 12, 2009 12:23 pm
My mom made root beer also! She kept it in a closet for weeks at a time to let it age and 'do its thing'. One year the whole batch blew. All the caps blew off of the bottles. What a mess!! I have canned smoked salmon and lake smelt. (canned lake smelt tastes like kipper snacks) Aaron loves it! I would be mortified if I got a double yuck! LOL
 
Aug. 12, 2009 12:24 pm
Round 2 for me also... Thanks for your recipes. I will give them a try. That's really too bad that you can't get tomatillos there. Have you ever tried growing them? If we can grow them here, I'm sure you can too.
 
Aug. 12, 2009 12:30 pm
I am going to try them next year in my garden. Those and okra are in my plans. My kids love pickled okra and buying fresh okra at the store for 4 dollars a pound gets spendy in a big hurry.
 
Aug. 14, 2009 7:51 am
OoooOOooooo. I think I'll try the chili one...eventually. Sounds really good. Did you figure out what kind of snakes you had under your planter?
 
luvya 
Aug. 15, 2009 7:48 pm
I add diced zucchini to my med salsa adds a nice chunky style. I grow tomatilloes but most of the time they dont get ripe enough to can. Great idea with just green tommatoes seem to get enough of those at the end of the season.
 
Aug. 17, 2009 5:25 am
Hezzy, still have no idea what kind of snakes they were! What did you use for your emergency pastry brush? Is that gauze in the picture? I was looking for something to use when we were camping and never thought to open the first aid kit!
 
Sep. 6, 2009 9:24 pm
Hey thanks Can_It, I have some tomatoes to use up and working up the courage to make salsa...this helps!!
 
 
 
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Can_It_Rachael

Living In
Rhinelander, Wisconsin, USA

Member Since
May 2005

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Middle Eastern, Healthy, Vegetarian

Hobbies
Sewing, Gardening, Hiking/Camping, Camping, Fishing, Hunting, Reading Books, Music, Wine Tasting, Charity Work

Links
 
 
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About Me
I live in the northwoods of WI. I always have an ample supply of venison and fish in my freezer! Altho our garden season is a short one, I really like to have the whole family get involved in planting in the spring. I am married to my best friend and we have 2 kids. Hubby and I used to live in Minneapolis,MN but we prefer the rural life. The only things I miss about city living are the ethnic food stores and huge farmers markets...
My favorite things to cook
Canning is a passion! I often have 2 pressure cookers going and I have been known to pull "all nighters" when it's corn and tomato season.. I grill as often as possible and am really enjoying exploring new vegetarian recipes grilled or otherwise. During the winter, (about 7 months here ) I can usually be found making bread and cookies. I experiment with lots of different flavors when making yeast or sour dough breads. I try and not use commercial foods because I want to know EXACTLY what we are eating. My hubby will eat anything,my son is a vegetarian,and my daughter is a picky eater. One thing the whole family agrees on is SPICY!
My favorite family cooking traditions
Each year I can about 500 lbs of tomatoes making sauces and salsas. My kids love getting right in the middle of helping chop and dice. Christmas baking and candy making has become a family gathering time. Lots of fun and laughs in the kitchen !
My cooking triumphs
I was about 11 or 12 and I made fresh bread for when my grandparents came. They asked if it came from the bakery in town. I was thrilled! To this day I am not sure if they really didn't know but that statement all those years ago set me off on a good foot for bread making!
My cooking tragedies
I was pressure cooking venison ribs and the pressure release valve "blew" on my cooker! What a mess! I had greasy liquid everywhere. Anyone who has cooked venison ribs knows that the tallow (fat)hardens like wax when cool. I even had to repaint the ceiling from that disaster.... I also have a habit of melting rubber spatulas....
 
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