Has anyone ever tried to make and freeze this (or freeze any other salsa recipe)? Curious if it can be done and taste okay when thawed. I haven't ventured into canning yet.

Chelsea - yes you can freeze it but it may change the texture some. Probably a little thinner than canned but you could boil it down another 5 minutes to mitigate that somewhat.

Just FYI in case you didn't read the entire recipe. You don't need a pressure canner to make this. You can use a boiling water bath canner. Ace hardware and Menards usually have them for around 30 bucks. Make sure you get one that includes the jar rack.

ETA: Menards has one for $20!! This is the one I have. link

Thank you rgress. This is a terrific version to have!

Thanks for the tip and link, Jack! I'm 100% unfamiliar with canning and have never done it, so I'm a little hesitant to start with something like salsa. I've read it's easier/safer to start with something like jam or jelly. We'll see. Plus, I don't mind thinner, restaurant style salsa, so I think I'd be fine with that.

Thanks, rgress, I have my original recipe but never saved the thread with all the "adjustments", as I know exactly how my family likes their salsa.

Sunflowers, canning is really easy. Jam and jelly is even easier than really easy, LOL. Salsa is a bit more problematic, only because it has low acid vegetables in it and is consumed without heating. Make sure you use the amount of acidifier called for, whether it's lemon/lime juice or vinegar, just like you would a pickle recipe. Because salsa is not heated before it's consumed, that's one less layer of safety, and so I'm diligent about acidification and making sure the salsa isn't too thick so I don't have density issues.

Annie

Thanks, Annie! I think I'll try jam and jelly this summer if I can get my hands on some berries at a farmers market. When I do can salsa, I know what recipe I'll be using! Yours is famous!!

So, I did not read the part, apparently, to drain the tomatoes. It is sloshy. Can I assume it is still safe? My big gut says yes,

Robert - I think you should be fine. I read in the 'what have you put up' thread that you got 13.5 pints from a double batch which is about what is normal for me. It should be a bit sloshy. If there was excess juice a lot of it should boil off when you cook it.

Straining the excess liquid is a bit more important if you are using a tomato mill rather than chopping by hand.

Jack is right, it should be a bit "sloshy". You don't want it too thick, because the density of the final product is an issue, especially in items you aren't going to heat before eating, like salsa.

I always use the heirloom tomatoes I grow, so it's a bit thinner than some made with roma or sauce type tomatoes, but I want the pieces big enough to stay on a chip. That's why I do all the chopping by hand, even if it is slower and tedious. As Jack mentioned, you'll get more liquid if you use a food mill than chopping by hand. I also find a food processor chops it too finely for my liking, so it's a trusty knife as my tool of choice for that job.

Annie