Homemade canned salsa

‘Tis the canning season, right? I actually don’t can things. However, Mr. FeistyEats is quite the lil’ chef himself and cans a variety of things. I acted as his sous chef, chopping and overseeing things, so I wanted to do a quick post on salsa.

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Ingredients (this was found in the Fargo Forum a few years ago) – makes 17 pints. My advice is to mix this up as you see fit – we always add more onions, jalapenos and garlic because we like spice.

  • 7 qts. (about 19 lbs.) tomatoes peeled and chopped
  • 4 cups chopped long green chili peppers
  • 2 chopped green peppers
  • 6 cups chopped onions
  • 1 cup chopped jalapenos
  • 7 cloves chopped garlic
  • 2 cups bottled lemon or lime juice
  • 2 T salt
  • 1/2 T. red pepper flakes
  • 3 T. and 1 tsp. ground cumin
  • 3 T. oregano
  • 2 T. fresh cilantro

Dip tomatoes in boiling water for 30-60 seconds. Remove and cool in ice water. Peel skins off.

Combine all ingredients except cumin, oregano and cilantro in large pot and bring to a boil. Stir frequently. Reduce heat and boil 10 minutes. Add herbs and spices and simmer for another 20 minutes, keep stirring. Ours was very liquidy so we strained some juice off – about 2 quarts. However, my Mom’s friend (Hi Carol!) told us a great tip to dump in a jar or two of tomato paste and that will thicken it right up. I want to try that next year for sure. I had some of her salsa and it was great!

Ladle hot mixture into clean and hot pint jars, leaving 1/2” headspace. Wipe jar rims. Cap with preheated lids. Process in boiling water for 20 minutes. See aside to seal and store. Enjoy!

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Mr. FeistyEats is a handy man and installed an outside sink and kitchen area. So we brought in the goods from the garden and cleaned and processed it in the garage. He made a big island with ample space for cutting and chopping. I HIGHLY recommend using a food processor to cut your veggies – makes it so much faster and easier!

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I also recommend drinking a beer – definitely helps the process along.

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Even the cat gets in on the action. Yes, we put her on a leash, yes, it is weird. She likes it though. Mr. FeistyEats has a pretty sweet set up with his propane and canning pots.

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Double set-up to get the jars canned quicker.

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Safety first! This device makes it easy to transport hot jars.

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Ready for dips, chips, tacos and more! Enjoy canning season!

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Appetizer, Main Dish, Sides, Veggie. Bookmark the permalink.

2 Responses to Homemade canned salsa

  1. granny Anne says:

    That Mark is quite a cook!!! have afew jars of ragu for you didnt get very meny tomatoes this year.

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