Preserve the taste of summer for months to come when you learn how to can salsa! We’ll give you step-by-step directions for this easy recipe featuring fresh tomatoes, onions, jalapenos, garlic, cilantro and lime in a restaurant-style salsa..
12cupspeeled and drained tomatoesabout 75 Roma tomatoes
3medium large yellow onionsfor more mellow flavor, use white or red onion
6jalapeñosmembranes and seeds removed
10clovesgarlic
3bunches cilantro; top leaf part twisted off
¾cupbottled lime juice
½cupred wine vinegar
3Tablespoonssugar
2Tablespoonssea salt or coarse Kosher salt
Instructions
Prepare water bath canner by filling it with water that’s at least an inch over top of your jars. Heat water to simmer. Place clean pint jars in the simmering water canner until ready to use, but don’t boil.
Wash and rinse jar bands and lids in warm soapy water. Set band and lids in pan of hot, not boiling, water to stay warm.
Remove cores, then cut tomatoes in half and place them cut side down on a large rimmed baking sheet. Roast tomatoes by broiling on high for 5-7 minutes until skins begin to blister & shrivel. Remove tomatoes from oven and easily peel them. (I use 3 large pans).
Place tomatoes in colander to drain excess liquid Push them to remove liquid. Don't worry about getting it all out, but removing some liquid will keep your salsa from getting runny. Save your tomato juice,It's great for soups, dressings and even to drink!
Prepare jalapenos similarly: cut jalapenos in half; remove stem, membrane and seeds; place them cut side down on cookie sheet.Broil 5-10 minutes until the skins begin to blister. Remove from oven; place in paper bag to let them sweat. Peel.
Combine all ingredients in blender or food processor and blend until smooth (you will need to do this in batches to fit in blender).
Pour salsa in large pot and bring to a boil. Reduce the heat, stir and simmer for 10 minutes.
Fill sterilized canning jars with salsa, within½-inch of top. To remove air bubbles, gently tap bottom of jar on flat surface, then run a chopstick, wooden skewer or long handle of wooden spoon around inside edge of jar. Wipe rim of jar clean; add lid and band, then tighten with your fingertips.
Place jars in water bath canner while water is simmering. Water must cover jars by 1inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process jars for 20 minutes – adjust for altitude (see chart.) Process in a water bath canner for 20 minutes.
Remove jars carefully from the water bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press down on top of the lid; it should be firm - if not, you will need to refrigerate salsa or re-process it).
Notes
Don’t can damaged tomatoes. You should also avoid tomatoes from dead vines. These tomatoes could have harmful pathogens. Canning process time may not be enough to kill disease organisms which could give you salsa that is unsafe to eat.
Use bottled lime juice when canning. You can use fresh lime juice for this salsa recipe if you don’t can it. Just put is in an airtight container in the fridge and eat within three days. For canning you need to use bottled juice. Bottled lime and lemon juices have a standardized acidity level, while the fresh squeezed level can vary. It’s important for the ph balance to be exact.
Adjust for altitude. If you are at an altitude higher than 1,000 feet above sea level, adjust boiling water processing time as indicated for successful canning: