Canning salsa, I want to try

6 years ago

This summer we were gifted a jar of a friends homemade canned salsa. I’m a huge fan! I’d like to try it myself, maybe when the tomatoes 🍅 are aplenty. Do any of you have a favourite recipe or method to achieve the desired result? I’d like it a bit chunky and a medium hea.t. Thanks

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annie1992

6 years ago

cookebook, I agree, that would affect the ratio of low acid vegetables to your acidic vinegar. In theory, you should be able to reduce the onion/pepper amounts and add extra cilantro, but they are so different that I think it would have to be weight instead of volume and it might throw everything out of whack, I couldn't even begin to do the math! Plus, herbs tend to change flavor when canned, for some reason, so adding a lot more would probably affect the quality of the product also.

Remember, salsa is a product that's eaten out of the jar, unheated, so you don't have that extra safety measure of boiling your canned product for 10 minutes to deactivate any pathogens, so the vinegar/acidity amounts are crucial to safety.

Annie

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Comments (13)

annie1992
6 years ago
Well, of COURSE I have a recipe. Search here for "Annie's Salsa" and you'll find mine, along with dozens of threads discussing it because that's what we do, we discuss, LOL.

It appears to be the most popular "original" recipe I've ever developed. My family also likes it "chunky", although we're kind of wimpy and like it mild. Some of the sweet peppers can be swapped out for hotter ones to increase the heat, and the sugar may be used or left out, your choice. You may also leave out the cilantro, if you don't care for it.

ANNIE'S ORIGINAL SALSA

8 cups tomatoes, peeled, chopped and drained

2 cups chopped onion

1 cups chopped green pepper and 3 - 5 chopped jalapenos (or hot pepper of your choice)

6 cloves minced garlic

2 tsp cumin

2 tsp pepper

1/8 cup canning salt

1/2 cup chopped fresh cilantro

1/3 cup sugar

1 cup vinegar

16 oz. tomato sauce

16 oz tomato paste

Mix all ingredients, bring to a boil and boil 10 minutes. Process pint jars 15 minutes in a boiling water bath

Makes 6 pints

You can double it, you can prep the vegetables the night before and then cook and can it the next day. You may swap the sweet peppers and/or onions for hotter peppers but do NOT increase the amount of low acid vegetables or decrease the vinegar. You can use white vinegar or lemon juice or lime juice instead, if you prefer those flavors.

Happy Canning!

Annie
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nancyjane_gardener
6 years ago
Annie, can you make this with frozen tomatoes? With the virus shut down, I'm looking for things to do.
Louiseab thanked nancyjane_gardener
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annie1992
6 years ago
Yes, you can definitely make it with frozen tomatoes, although the texture may be a bit thinner.

Happy Canning!

Annie
Louiseab thanked annie1992
LoneJack Zn 6a, KC
6 years ago
last modified: 6 years ago
^^^^ Annie's Salsa is far and away the best recipe for canning salsa in the world!! It rivals fresh made IMO. I've made at least a couple hundred pints since finding it here.

I like it moderately hot so I use 1 C of sweet peppers and 3/4 C of Jalapenos. I usually use ripe sweet peppers rather than green and cut down on the sugar by half. I also use 1/3 C each of real lemon, real lime, and cider vinegar.

I always get 7 pints from a batch.
Louiseab thanked LoneJack Zn 6a, KC
annie1992
6 years ago
Thanks, Jack, for that vote of confidence. My family loves the stuff, and my son in law likes it even better when I use peaches for half the tomato volume. I will caution, however, that the recipe with peaches is not tested and I can't guarantee that it's safe to can. I'm comfortable with it, but I'm not going to tell everyone/anyone else that they should be.

Annie
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Stacie Sich
6 years ago
I have been making Annie's salsa for over 15 years I would definatly make it :)
Louiseab thanked Stacie Sich
cookebook
6 years ago
Annie, my family loves cilantro. Is using more than the 1/2 cup OK?
Louiseab thanked cookebook
moosemac
6 years ago
Annie’s Salsa is the best. When my kids were playing ice hockey, I canned a couple hundred jars every year. We took them to tournaments. Along with bags of tortilla chips, they made for a very inexpensive snack. Years latter I still get requests for jars of salsa for gifts.
Louiseab thanked moosemac
Sherry8aNorthAL
6 years ago
cookebook, I would add fresh later, rather than canning. That would change the ratio of low acid to vinegar.
cookebook
6 years ago
Thank you, Tigereye!
cookebook
6 years ago
Thanks Annie! I never thought of Tigereye's suggestion of adding fresh which makes a lot more sense anyway.
annie1992
6 years ago
You are welcome, I hope you enjoy the salsa. Happy Canning!!!

Annie

Canning salsa, I want to try

annie1992

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