I’ve wanted to try canning for couple of years. I finally tried it canning some blueberry syrup for making homemade soda’s and pancakes. Homemade sodas is new obsession but more about that later. The blueberry syrup experience went well so I decided to try canning salsa. I’ve played with idea of canning my salsa to use as gifts and just have it on hand. Being from Texas salsa is a staple in our house. What I made is a combination of my basic salsa and Ball’s Fiesta Salsa and Jalapeno Salsa. I got a copy of the Blue Book Guide to Preserving. Ball also has a guide to canning complete with videos on their website. The Fiesta Salsa recipe in the book is different from the website. I would suggest buying the book and using the website as to supplement the instructions in the book,
You will need to prep your jars, bands and lids before starting. I used the water bath method of canning.
- 3 cups tomatoes, seeded
- 4-6 jalapenos, banana peppers, Anaheim or other peppers seeded
- 1 onion
- 6 cloves garlic
- 1 small bunch of cilantro — I cut off the leafy part
- Juice of one lime
- 2 tablespoons of chilli powder
- 1 tablespoon of cumin
- 1 cup cider vinegar
- Pulse tomatoes in food processor until desired consistency. Add to a large sauce pan and heat on medium.
- Pulse onion and peppers in food processor and add to tomatoes.
- Pulse cilantro and garlic. Add lime juice and pulse another 10-15 seconds. Add to tomato mixture.
- Add vinegar, cumin and chilli powders. Bring to a boil. Reduce heat and simmer for 10 minutes.
- From Blue Book Guide to Preserving: Ladle hot salsa into jars leaving 1/2 inch of head space. Adjust two-piece caps. Process 15 minutes in boiling water canner.