Written By: Jennie Nollette
It is official we are now in full canning mode. For us that usually means canning most every night. Yes it is a little extreme but well worth it in the dead of winter when you are craving that taste of fresh tomatoes.
My dad has requested a large order of salsa! He probably goes through a jar a week, some weeks maybe more! We ran out a couple months ago and can’t let that happen again. That would be catastrophic!
This salsa recipe I’m going to share is awesome! I’m not sure who first created this bad boy. It’s been passed around at my uncle’s office, my aunt (who is an AWESOME cook) hasn’t found a better recipe and my mom can’t seem to keep it around!
Trust me. It’s good!
To get started gather all your ingredients from your garden (or local farmer).
You will need:
- green peppers
- hot peppers
It took approximately a 2 gallon bucket of tomatoes (roma’s are best), 4 onions, about 4-5 jalapenos (depending on how spicy you like it) and 4-5 green peppers.
Next step: Start chopping! This is the most tedious but well worth it! You can start to dump ingredients in a large part as you finish chopping and measuring. Once you get all your vegetables chopped, add all the spices.
- Chili Powder
Then add the canning salt, vinegar & tomato paste. Stir it all together!
While you are mixing you can turn the stove on low and let it simmer for at least an hour. I usually let it go for an hour and a half to be sure the jars seal.
When you have about 10 minutes left, start your water boiling for the hot water bath. Once the salsa is done simmering, transfer the mixture to warmed jars. We warm them first as an added security that the jars seal. To do this, simple dunk them in the boiling water for the hot water bath.
Fill the jars, clean off the rims, stick on a lid then screw on the ring. Add the jars to a pot of boiling water, making sure the water covers the lids and remain boiling the entire time.
In 10-20 minutes remove the jar and set aside. Once they start to cool you will start to hear the pops!!! This batch made us 16 jars! We thought that was a little high but couldn’t remember what we got last year.
20 Cups tomatoes
½ -2 Cups Green Peppers
½-2 Cups Hot Peppers
4 Cups Onions
½ Cup Sugar
¼ Cup Canning Salt
2 ½ cups Vinegar
2 Tablespoons Chili Powder
2 Tablespoons Garlic Salt or 1 clove whole garlic
1 Tablespoon Pepper
1 teaspoon Cumin
2 12oz cans Tomato Paste
Simmer on low for 1-11/2 hours. Then hot bath 10-20 minutes.
Nollette Canning Tally (so far):
Salsa: 16 Pints
Whole Tomatoes: 3 Quarts
Pickles: 11 Quarts
How does your garden look? Have you canned anything yet? Happy Canning! 🙂