Tigress Can Jam: Salsa
TOMATOES!
I love a good tomato. Last summer, when I imparted on this crazy canstravaganza, we went to my favorite pick your own, Larriland Farms, and came home with 20 pounds of tomatoes, 20 pounds of peaches, 4 pounds of raspberries and 4 pounds of blackberries. And some apples. I came home and canned all of it. Well, most of it. Some became cobbler, sorbet and other immediate deliciousness. But I cracked open my my canning book
to the tomato section and immediated canned five pints of diced tomatoes and 6 pints of tomato sauce. The diced tomatoes were gone within 3 months. So, when we visited Larriland two weeks ago, I came home with 42 pounds. I immediately canned 11 quarts of diced tomatoes. I decided to play with the rest.
However, I didn't take a single picture! Don't ask me how or why this happened, but it didn't. The picture above is actually from a miserable failure of a tomato jelly I made.
This is the fresh vegetable salsa from the Ball Book
. I did a test batch before I canned this and it turned out pretty well. It's a good, all purpose salsa that works with chips or with cooking, though you may want to add some salt to it. Still, this is pretty delicious and made about 5 and a half 12oz jars. Yum!
Because of the white vinegar, no further acid needs to be added to your jars.
SALSA!
7 cups chopped cored peeled tomatoes
2 cups chopped onion
1 cup chopped bell pepper
8 jalapeno peppers, seeded and chopped
3 cloves garlic, finely chopped
1 can (6oz) tomato paste
3/4 cup white vinegar
1/2 cup loosely packed finely chopped cilantro
1/2 tsp ground cumin
Combine all ingredients in a saucepan over medium heat. Bring to a boil and then simmer for 20-30 minutes, stirring frequently, until thickened. Add to jars, leaving 1/2" of headspace. Process in a boiling water bath for 20 minutes.
I love a good tomato. Last summer, when I imparted on this crazy canstravaganza, we went to my favorite pick your own, Larriland Farms, and came home with 20 pounds of tomatoes, 20 pounds of peaches, 4 pounds of raspberries and 4 pounds of blackberries. And some apples. I came home and canned all of it. Well, most of it. Some became cobbler, sorbet and other immediate deliciousness. But I cracked open my my canning book
to the tomato section and immediated canned five pints of diced tomatoes and 6 pints of tomato sauce. The diced tomatoes were gone within 3 months. So, when we visited Larriland two weeks ago, I came home with 42 pounds. I immediately canned 11 quarts of diced tomatoes. I decided to play with the rest.
However, I didn't take a single picture! Don't ask me how or why this happened, but it didn't. The picture above is actually from a miserable failure of a tomato jelly I made.
This is the fresh vegetable salsa from the Ball Book
. I did a test batch before I canned this and it turned out pretty well. It's a good, all purpose salsa that works with chips or with cooking, though you may want to add some salt to it. Still, this is pretty delicious and made about 5 and a half 12oz jars. Yum!
Because of the white vinegar, no further acid needs to be added to your jars.
SALSA!
7 cups chopped cored peeled tomatoes
2 cups chopped onion
1 cup chopped bell pepper
8 jalapeno peppers, seeded and chopped
3 cloves garlic, finely chopped
1 can (6oz) tomato paste
3/4 cup white vinegar
1/2 cup loosely packed finely chopped cilantro
1/2 tsp ground cumin
Combine all ingredients in a saucepan over medium heat. Bring to a boil and then simmer for 20-30 minutes, stirring frequently, until thickened. Add to jars, leaving 1/2" of headspace. Process in a boiling water bath for 20 minutes.