Homemade Canning Salsa with Paste Tomatoes
I made some salsa last night and didn't think to photograph the process until I was pouring the last of the freezer pints of salsa. I did get that pic. I'll shoot some photos next time when I don't start so late in the evening. I don't use a food processor to prepare mine either I use a Salsa Maker. My salsa maker has a screen that separates the skins and other hard parts. But the recipe I use was originally intended to be made quickly in a food processor or hand chopped if you want very chunky. Here is the basics and I fudge on everything in here ingredient wise. I grow my chilies and jalapenos but from the store work too. If I have home grown onions and garlic I use those. But last night when I got to the freezer salsa I switched to dried onion flakes. I find that as they rehydrate the salsa gets thicker and the taste is the same. I could just pour off some liquid but the paste type tomatoes I use don't have lots of liquid like slicing tomatoes do. You can use both types of tomatoes for this recipe but you have to strain the juice with slicing tomatoes. Everything is to taste in my cooking so test it as you go and flavor it to your own taste. I may add any number of additional ingredients it just depends. I left the cilantro (optional) at the bottom but I don't care for it myself. It's okay fresh but I don't like it canned. I do everything the same basically for my freezer version of this I just don't can it. I use the Ball pint plastic freezer jars and store that batch in the freezer. They will keep up to a year easily frozen but they never make it that long. The canned jars store more easily and don't take up freezer space.Canning Salsa: Tomato Salsa with Paste TomatoesYield: 13 pintsI skip several of the preparation steps by using the salsa maker. • 7 quarts peeled, cored, chopped paste tomatoes • 4 cups seeded, chopped long green chilies • 5 cups chopped onion • 1/2 cup seeded, finely chopped jalapeno peppers • 6 cloves garlic, finely chopped • 2 cups bottled lemon juice • 2 tablespoons salt • 1 tablespoon black pepper • 3 tablespoons Tabasco Chipotle sauce (optional) I use lots of this. • 2 tablespoons ground cumin (optional) • 3 tablespoons oregano leaves (optional) • 2 tablespoons fresh cilantro (optional)Note: This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency. Or just pour off some of the tomato juice.Procedure: Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.Preparing Peppers: Wash and dry peppers. The jalapeno peppers do not need to be peeled. The skin of long green chilies may be tough. If you choose to peel chilies, peel using one of these two methods to blister skins: Oven or broiler method to blister skins – Place chilies in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister. Range-top method to blister skins – Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister. To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.Hot Pack: Combine all ingredients except cumin, oregano and cilantro in a large sauce pot and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 10 minutes, stirring occasionally. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into clean, hot jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two piece metal canning lids.Process in a boiling water canner according to the recommendations below.Recommended process time for Tomato Salsa with Paste Tomatoes in a boiling water canner.Canning SalsaI HOT pack and use pint jars processing for 15 minutes in a pressure canner.