Home Canned Zesty Tomato Salsa

Home canning takes some time but you will thank yourself when you open a jar of this Zesty Tomato Salsa in the wintertime!

(Recipe adapted from National Center for Home Food Preservation)

Prep Time: 30 - 45 minutes    Sauce Simmer Time: 30 – 45 minutes              Jar Prep/Canning Time: 45 minutes

WHAT YOU NEED:

3 quarts peeled and cored tomatoes, cut into 2-inch chunks (about 6 lbs. whole slicing tomatoes)

3 cups chopped onions (about 2 large)

6 jalapeño peppers, seeded, finely chopped (see Tips below)

2 long green chiles, seeded, chopped

4 cloves garlic, finely chopped

2 (12-ounce) cans tomato paste

2 cups bottled lime or lemon juice

1½ Tbsp. salt

1 Tbsp. sugar

1 Tbsp. ground cumin

2 tsp. dried oregano

1 cup loosely packed cilantro leaves, chopped

1 teaspoon black pepper

1½ - 2 tsp. ground chipotle powder (optional)

MAKING IT:

Please read Using Boiling Water Canners before beginning. If this is your first time with home canning, it is recommended that you read Principles of Home Canning.

Blanch whole tomatoes in boiling water for about 1 minute or until skins split. Cool before peeling, coring and chopping.

Combine all ingredients in a large saucepan over medium-high heat, stirring frequently, until mixture boils. Reduce heat and simmer for 45-60 minutes (depending on desired thickness), stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch headspace.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids (use only new lids).  Makes about 8 pints.

Process in a boiling water canner according to the recommendations below:

PROCESS TIMES for Tomato Salsa hot-packed in sterilized 1 pint jars and using a boiling-water canner at various altitude levels.

• 0 - 1,000 ft: 15 minutes

• 1,001 - 6,000 ft: 20 minutes

• Above 6,000 ft: 25 minutes

IMPORTANT:
The only change you can safely make in this salsa recipe is to change the amounts of spices and herbs. Do not alter the proportions of vegetables to acid/tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lime juice.

NUTRITION:

Nutrition Information per serving (2 Tbsp.): 15 Calories; 0g Total Fat; (0g Sat Fat; 0g Trans Fat); 0mg Cholesterol; 90mg Sodium; 3g Total Carbohydrate; 1g Fiber; 2g Sugars (Og Added Sugars); 0g Protein; 10% DV Vitamin C

 TIPS:

Slicing tomatoes such as beefsteak work best for this recipe.

The “heat” of hot peppers such as jalapenos comes mostly from the oils in the seeds. Removing the seeds and white membranes from inside the jalapenos and other peppers can reduce their heat.  It’s best to wear gloves when handling hot peppers as they can irritate skin and eyes. Or wash hands thoroughly with soap and water before touching face or eyes.

Everyone has a “heat” preference, so here’s a bit of help for choosing the right amount:

remove seeds from all 6 jalapeno peppers = no heat

• leave seeds in 1 jalapeno pepper = mild heat

• leave seeds in 2 jalapeno peppers = medium heat

• leave seeds in 3 jalapeno peppers = pretty darn hot