Fresh Flavor Salsa for Canning
This delightful Fresh Flavor Salsa recipe is crafted for those who crave the bright, zesty taste of fresh salsa without the overpowering tang of vinegar. By utilizing vibrant plum tomatoes and a medley of vegetables, this salsa retains its garden-fresh essence while adhering to safe canning practices. The technique of salting and straining the tomatoes ensures the right consistency, avoiding a soupy product without lengthy cooking. Experiment with lime juice based on the juiciness of your limes, and adjust jalapeno peppers to suit your heat preference. Whether enjoyed on tacos, with chips, or as a flavorful addition to any meal, this salsa is sure to impress and preserve the essence of summer all year round.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
plum tomatoes
8 quarts (blanched, peeled, and coarsely chopped)
pickling salt
to taste (for salting tomatoes)
large onions
6 (peeled and chopped)
jalapeno pepper
1 lb (deseeded and chopped (adjust for heat))
large mild bell peppers
6 (deseeded and chopped)
minced cilantro
2 1/2 cups (freshly minced)
ground cumin
1/4 cup (add directly)
tomato paste
1 (5 1/2 ounce) can (mixed until lump-free)
lime juice
3 tablespoons per 500 ml jar (freshly squeezed)
Instructions
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1. Begin by boiling a large pot of water. While the water heats, prepare a large bowl or sink filled with ice-cold water for shocking the tomatoes.
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2. Blanch the plum tomatoes by carefully dropping them into the boiling water for one minute to loosen their skins. Work in batches as needed.
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3. After a minute, use a slotted spoon to transfer the tomatoes into the bowl of cold water to halt the cooking process.
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4. Once cooled, peel off the skins and discard them. Coarsely chop the peeled tomatoes and layer them in a bowl, sprinkling with approximately 4 tablespoons of pickling salt as you go to draw out excess moisture.
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5. Place the salted tomatoes in a strainer set over a bowl, and let them drain in a cool area (not in the fridge) for several hours, allowing the flavors to concentrate.
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6. While the tomatoes drain, prepare the canning jars by placing them in a large canner filled with water and bringing it to a boil for 10 minutes to sterilize.
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7. In the meantime, peel and finely chop the onions, deseed and chop the bell and jalapeno peppers, and mince the garlic.
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8. In a separate bowl, mix the tomato paste with a cupful of the chopped tomatoes until smooth and lump-free, then combine with the rest of the salsa ingredients (except lime juice) in a large kettle.
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9. Bring the mixture to a boil, stirring frequently, to meld the flavors together.
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10. When the jars are sterilized, lift them from the boiling water and empty them, allowing the salsa to take their place while avoiding overflow.
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11. Add 3 tablespoons of lime juice to each jar, then carefully pack the hot salsa into the jars, leaving a 1/2 inch headspace at the top.
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12. Wipe the rims of the jars with a clean cloth to ensure a proper seal, then secure the lids and rings according to the manufacturer's instructions.
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13. Return the jars to the boiling water bath, ensuring they are covered by at least one inch of water, and process for 20 minutes. It's okay to do this in batches as needed.
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14. After processing, carefully remove the jars and allow them to cool on a clean towel or rack. Check seals after cooling and store any unsealed jars in the refrigerator.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes this salsa recipe different from others?
This recipe is crafted for a bright, zesty taste without the overpowering tang of vinegar, making it taste more garden-fresh.
Which tomatoes are best for this canning recipe?
Vibrant plum tomatoes are recommended for this recipe due to their texture and flavor.
How do I remove the skins from the tomatoes?
Blanch the tomatoes in boiling water for one minute, then shock them in ice-cold water to loosen the skins for easy peeling.
Why is pickling salt used on the tomatoes?
Pickling salt is used to draw out excess moisture from the chopped tomatoes to prevent the salsa from becoming too soupy.
How long should I drain the salted tomatoes?
The tomatoes should be placed in a strainer and allowed to drain in a cool area for several hours.
Do I need to refrigerate the tomatoes while they drain?
No, the recipe suggests letting them drain in a cool area but specifically notes not to put them in the fridge.
How do I sterilize the canning jars?
Place the jars in a large canner filled with water and bring it to a boil for 10 minutes.
Can I adjust the spiciness of the salsa?
Yes, you can adjust the amount of jalapeno peppers to suit your personal heat preference.
How many onions are required for this recipe?
You will need 6 large onions, which should be peeled and finely chopped.
What type of peppers are used besides jalapenos?
The recipe calls for 6 large mild bell peppers, deseeded and chopped.
How do I incorporate the tomato paste?
Mix the tomato paste with a cup of chopped tomatoes until smooth and lump-free before adding it to the rest of the ingredients.
When should I add the lime juice?
Add 3 tablespoons of lime juice directly to each jar before packing them with the hot salsa.
How much lime juice is needed per jar?
Each 500 ml jar requires 3 tablespoons of freshly squeezed lime juice.
What is the required headspace for the jars?
You should leave a 1/2 inch headspace at the top of each jar when filling.
Why must I wipe the rims of the jars?
Wiping the rims with a clean cloth ensures there is no residue that could prevent a proper airtight seal.
How long should the jars be processed in the water bath?
The jars need to be processed in boiling water for 20 minutes.
How much water should cover the jars during processing?
Ensure the jars are covered by at least one inch of boiling water.
What should I do after the processing time is up?
Carefully remove the jars and allow them to cool on a clean towel or rack.
How do I check if the jars sealed correctly?
Check the seals after the jars have completely cooled; the lids should not flex or pop when pressed.
What if a jar fails to seal?
Store any unsealed jars in the refrigerator and consume them within a short period.
How much cilantro is used in this recipe?
The recipe calls for 2 1/2 cups of freshly minced cilantro.
What is the primary spice used for seasoning?
1/4 cup of ground cumin is used to season the salsa mixture.
How many quarts of tomatoes are needed?
You will need 8 quarts of plum tomatoes for this batch.
Should the jalapenos be deseeded?
Yes, the jalapenos should be deseeded and chopped, though you can adjust this based on heat preference.
Do I need to boil the salsa mixture before canning?
Yes, bring the mixture to a boil and stir frequently to meld the flavors before filling the jars.
Can I use bottled lime juice?
The recipe specifies freshly squeezed lime juice for the best flavor.
How much jalapeno is in the recipe?
The recipe calls for 1 lb of jalapeno peppers.
What is the purpose of the boiling water bath?
The water bath processing ensures the salsa is safely preserved for long-term storage.
How do I prevent the salsa from being soupy?
By salting and straining the tomatoes for several hours, you remove excess liquid without overcooking the vegetables.
What can I serve this salsa with?
It is excellent on tacos, with chips, or as a flavorful addition to any meal.