Preparing and Canning Salsa
Tomato Salsa with Paste Tomatoes
- 7 quarts peeled, cored, chopped paste tomatoes
- 4 cups seeded, chopped long green chiles
- 5 cups chopped onion
- ½ cup seeded, finely chopped jalapeño peppers
- 6 cloves garlic, finely chopped
- 2 cups bottled lemon or lime juice
- 2 tablespoons salt
- 1 tablespoon black pepper
- 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.
Read more about ingredients.
Yield: About 16 to 18 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Caution: Wear plastic or rubber gloves and do not touch your face while handling or
cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Preparing Peppers: The jalapeño peppers do not need to be peeled.
The skin of long green chiles may be tough and can be removed by heating the peppers. Usually
when peppers are finely chopped, they do not need to be peeled. If you choose to peel chiles,
slit each pepper along the side to allow steam to escape. Peel using one of these two methods:
Oven or broiler method to blister skins - Place chiles 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
saucepot 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 pint jars, leaving ½-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 in Table 1.
|Table 1. Recommended
process time for Tomato Salsa with Paste Tomatoes in a boiling-water
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft|
The only change you can safely make in this salsa recipe is to change the amount of spices
and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might
make the salsa unsafe. Do not substitute vinegar for the lemon juice.
Nutrition Information (Estimated values using Nutritionist Pro™ software)
Per 2 Tbsp: Calories 9, Total Fat 0 g, Sodium 75 mg, Fiber 0 g, Protein 0 g.
Daily Values: Vitamin A 4%, Vitamin C 41%, Calcium 1%, Iron 1%.
Percent Daily Values based on Dietary Reference Intakes.
Adapted with permission from Salsa Recipes for Canning, PNW0395, by Val Hillers and Richard
Dougherty, Washington State University. Pullman, WA: Pacific Northwest Extension Publications,
2000 revision. (National Center for Home Food Preservation, August 2004)
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