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Preparing and Canning Salsa

Tomato Salsa with Paste Tomatoes

7 quarts peeled, cored, chopped paste tomatoes

4 cups seeded, chopped long green chiles

5 cups chopped onion

½ cup seeded, finely chopped jalapeño peppers

6 cloves garlic, finely chopped

2 cups bottled lemon or lime juice

2 tablespoons salt

1 tablespoon black pepper

2 tablespoons ground cumin (optional)

3 tablespoons oregano leaves (optional)

2 tablespoons fresh cilantro (optional)

Note: This recipe works best with paste tomatoes. Slicing tomatoes

require a much longer cooking time to achieve a desirable consistency.

Read more about ingredients.

Yield: About 16 to 18 pints

Please read Using Boiling Water Canners before beginning. If this is

your first time canning, it is recommended that you read Principles

of Home Canning.

Procedure:

Caution: Wear plastic or rubber gloves and do not touch your face

while handling or cutting hot peppers. If you do not wear gloves,

wash hands thoroughly with soap and water before touching your face

or eyes.

Preparing Peppers: The jalapeño peppers do not need to be peeled. The

skin of long green chiles may be tough and can be removed by heating

the peppers. Usually when peppers are finely chopped, they do not

need to be peeled. If you choose to peel chiles, slit each pepper

along the side to allow steam to escape. Peel using one of these two

methods:

Oven or broiler method to blister skins – Place chiles in a hot oven

(400°F) or broiler for 6 to 8 minutes until skins blister.

Range-top method to blister skins – Cover hot burner (either gas or

electric) with heavy wire mesh. Place peppers on burner for several

minutes until skins blister.

To peel, after blistering skins, place peppers in a pan and cover

with a damp cloth. (This will make peeling the peppers easier.) Cool

several minutes; slip off skins. Discard seeds and chop.

Hot Pack: Combine all ingredients except cumin, oregano and cilantro

in a large saucepot and heat, stirring frequently, until mixture

boils. Reduce heat and simmer for 10 minutes, stirring occasionally.

Add spices and simmer for another 20 minutes, 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.

Process in a boiling water canner according to the recommendations in

Table 1.

Table 1. Recommended process time for Tomato Salsa with Paste

Tomatoes in a boiling-water canner.

Process Time at Altitudes of

Style of Pack Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft

Hot Pints 15 min 20 25

important:

the only change you can safely make in this salsa recipe is to change

the amount of spices and herbs. do not alter the proportions of

vegetables to acid and tomatoes because it might make the salsa

unsafe. do not substitute vinegar for the lemon juice.

.

.

adapted with permission from salsa recipes for canning, pnw0395, by

Val Hillers and Richard Dougherty, Washington State University.

Pullman, WA: Pacific Northwest Extension Publications, 2000 revision.

(National Center for Home Food Preservation, August 2004)