How to Can Salsa, a Tutorial

September 25, 2013

Ah, September! My favorite month of the year. Summer is sailing away on autumn’s cool breezes, and my garden is over-flowing with its harvest. At this very moment, if you’ve got tomatoes, you’ve probably got a lot of them. I planted a lot this year, expecting enough for sauce, paste, and salsa, our favorite. I don’t know anyone who doesn’t like salsa in some form. You, or someone you know, loves salsa. So, if you’ve got a big bowl of fresh tomatoes sitting on your counter that needs a destinatio

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onion, chopped
1 1/2 cups green pepper, chopped
3 – 5 jalapenos, chopped
6 cloves garlic, diced
2 teaspoons cumin
2 teaspoons ground black pepper
2 tablespoons canning salt
1/4 cup fresh cilantro, chopped
1 cup 5% apple cider vinegar
2 cups (16 oz.) tomato sauce
2 cups (16 oz.) tomato paste

After skinning the tomatoes, the next step is to remove the seeds and gel sacks. You can skip this step, but I prefer the salsa without the seeds and sacks, and so does Annie.
See the full directions on my site

Nutritions

Calories
267

Sodium
1972mg
82% DV

Fat
5g
7% DV

Protein
14g
29% DV

Carbs
48g
16% DV

Fiber
11g
45% DV

Mixed Snack