Home Canned Salsas

Chile peppers, bell peppers, tomatoes, onions and other produce will be available this summer, and one of the best ways to utilize them is to make your own salsa and can it for future use, especially if you have your own garden. Homemade salsa is much better than store-bought and is very easy to make. Here are some tips, recipes to get you started, and then some links for more recipes and information on canning and preserving food. TIPS:

1. Be sure to use only unblemished fruit. Wash well, peel if necessary, and cut in chunks and use a food processor to do the chopping for you.
2. When cutting and seeding hot peppers always wear rubber gloves and avoid touching your eyes.
3. Put jars through the dishwasher and then place in simmering water or a 200 degree oven until you are ready to put the hot salsa in them.
4. Have your boiling water bath canner filled with water and brought to the boiling point before placing jars in the canner. It takes a long time to heat this much water, so turn it on while preparing the fruit for the salsa so it will be boiling when the jars are filled.
5. Ladle in hot salsa, using a slotted spoon if it is too juicy. (Save juice for another recipe.)

RECIPES:

Traditional Canned Salsa

• 5 lbs. ripe tomatoes
• 2 cups chopped onions
• 1 cup chopped green pepper
• 1/4 cup chopped hot peppers
• 1 Tbsp. salt
• 1 clove garlic, minced
• 1 cup vinegar (white or cider)

Prepare home canning jars and lids according to manufacturer’s directions.
Peel, core and chop tomatoes. Put all ingredients into a big pot and bring to a boil, stirring often. Reduce heat and simmer 10 minutes.
Ladle into hot jars leaving 1/4” head space. Wipe rim and threads of jar with clean, damp cloth. Place lid and bands on jars firmly. Process in boiling water bath for 15 minutes.
Yield: approx. 4 pts. (heat-medium) (Can be doubled for larger batch.)

Chile Salsa (Hot Tomato-Pepper Sauce)
United States Department of Agriculture Extension Service

• 5 lbs tomatoes
• 2 lbs chile peppers
• 1 lb onions
• 1 cup vinegar (5 percent)
• 3 tsp salt
• 1/2 tsp pepper

Yield: 6 to 8 pints Procedure: Wash and dry chilies. Slit each pepper on its side to allow steam to escape. Place chilies in oven (400º F) or broiler for 6-8 minutes until skins blister, turning chiles after blackened on top. Place in a pan and cover with lid or a damp cloth. This will make peeling the peppers easier. After tenl minutes, place peppers on a cookie sheet to cool. Peel each pepper. Discard seeds and chop peppers. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to boil, and simmer 10 minutes. Fill pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling-water canner for 15 min. at 1,000 ft altitude, 20 min. at 1,001 - 6,000 ft , and 25 min above 6,000 ft

Jalapeno Salsa

• 3 cups chopped tomatoes
• 1 cup chopped Jalapenos
• 3 cloves garlic, minced
• 1 cup chopped onion
• 2 Tbsp. cilantro, minced
• 2 tsp. oregano
• 1 1/2 tsp. salt
• 1/2 tsp. cumin
• 1 cup cider vinegar

Follow directions above. Remove some of the seeds for milder salsa
Yield: about 3 pts

Belizian Style Habanero Hot Sauce
from The Habanero Cookbook, DeWitt & Gerlach

• 1 small onion -- chopped
• 2 cloves garlic -- chopped
• 1 tablespoon vegetable oil
• 1 cup carrots -- chopped
• 2 cups water
• 3 Habanero chilies (3 or 4) -- minced
• 3 tablespoons fresh lime juice
• 3 tablespoons white vinegar
• 1 teaspoon salt

Saute onion in oil until soft. Add carrots and water.Bring to boil,reduce heat,and simmer until the carrots are soft. Remove from heat . Add chilies,lime juice and salt to the carrot mixture. Place in processor and puree until smooth.Pour into sterilized jars and seal. LINKS:

Home Canning On-Line

USDA Complete Guide to Home Canning

New Mexico State Univ. Extension Service How to can green chile sauces and salsas.

New Mexico State Univ. Extension Service Info on canning chiles with a pressure canner.