Content

• To step
• Part 1 of 2: Making the salsa
• Part 2 of 2: Preserving the salsa
• Tips
• Warnings
• Necessities

Do you have a surplus of tomatoes from the garden? If you have more tomatoes than you can eat in the summer, consider making tomato salsa that you canned and enjoy during the winter months. You make canned tomato salsa with vinegar (which helps to preserve) and keep it in tight-fitting preserving jars. Read on for a great tomato salsa recipe and USDA-approved canning method.

To step

This canning recipe is for about 3 liters of tomato salsa. It's important to stick to the ratio of tomatoes and vinegar to make sure the salsa is properly preserved. Then read the USDA's guide to learn more about canning tomatoes and tomato products.

Part 1 of 2: Making the salsa

1. Gather the ingredients. Make sure the vegetables you use are ripe and undamaged, without stains and bruises. You need:
   • 2.3 kilograms of tomatoes
   • 450 gr pickled green chilies, finely chopped
   • 2 jalapeño peppers, de-seeded and finely chopped (if you want an extra spicy salsa, add two more jalapeño peppers)
   • 2 cups of finely chopped white onions
   • 3 cloves of garlic, finely chopped
   • 1 cup of white vinegar
   • 1/2 cup chopped cilantro leaf
   • 2 teaspoons of salt
   • 1 teaspoon of sugar
2. Prepare the tomatoes. Pickled tomato salsa tastes best when the tomatoes are peeled. To peel the tomatoes use the following method:
   • Remove the stems from the tomatoes and wash them.
   • Using a sharp knife, cut an "x" in the top and bottom of each tomato.
   • Place a large pot of water on the stove and bring it to a boil.
   • Blanch the tomatoes by putting them in the boiling water and boiling for 30 seconds.
   • Remove the tomatoes from the boiling water, let them cool and peel them, starting with an "x". The peel should come off easily.
   • To keep as much juice as possible, use a knife to cut the stems out of the tomatoes.
   • Cut the tomatoes into pieces and set them aside in a bowl with the juice.
3. Place all ingredients in a large stainless steel pan. Bring them to a boil, then reduce the heat to medium-high and let the salsa simmer. Taste to make sure there is enough spice in the salsa and add more if needed.
4. Cook the salsa. Use a kitchen thermometer to make sure the salsa reaches 82 degrees Celsius. This will kill any enzymes and bacteria that could otherwise spoil your salsa.

Part 2 of 2: Preserving the salsa

1. Pour the salsa into clean jars. Fill the pots to half an inch below the rim. Use a funnel to make sure the rim between the jar and the lid stays clean.
   • You will want to wash the jars in the dishwasher on the cooking program before canning. Place the lids in boiling water for a few minutes to disinfect them.
   • If you spill salsa on the rim of a jar, wipe it off with some paper towel before continuing.
2. Place the lids on the jars of salsa. Screw the lids on loosely so that they stay in place. Do not tighten them tightly at this point, as air should still be able to escape in the next step of the canning process.
3. Place the pots in a large saucepan. Fill the pan with water until there is 5 cm of water above the pots. Turn up the heat and bring the water to a boil.
   • If you live at a low height, boil the pots for 15 minutes.
   • If you live in the mountains, boil the pots for 25 minutes.
4. Carefully remove the jars from the water. Let them cool completely. The lids will make a popping sound as they cool and seal vacuum.
5. Check the closures by tapping the lids. If a lid makes a popping noise when you push it, then the jar is not properly closed. You can refrigerate poorly-sealed jars for immediate use, or refill them.
6. Ready.

Tips

• If you are using jalapeño peppers in making the salsa and canning, wear gloves when handling them. The oils from the peppers can remain on your skin even after washing your hands and accidentally get into your eyes, nose or mouth. The oils from the pepper can cause a very unpleasant burning sensation.

Warnings

• Use pots with a capacity of half a liter or less. The preserving time is not suitable for larger jars.
• Find a USDA-approved recipe to get the correct acidity from the salsa you're canning to prevent spoilage.
• Poorly sealed jars of preserved salsa will spoil, so it is important to check the seal after canning.
• Do not try to cool the pots quickly with a fan or in a cold draft.

Necessities

• USDA approved salsa recipe
• Salsa ingredients
• Pots of half a liter
• Lids for jars
• Large pan
• Funnel
• Stirring spoon
• Large soup ladle
• Glass tongs