This salsa recipe is the result of hard work and collaboration between a gal named Annie and her local State Extension Service. This delicious recipe is very special because it’s approved for canning using a boiling water bath. Being an approved recipe means that it was put through rigorous kitchen chemistry testing to be sure it is safe for this purpose.
Over the past several years, there has been a renewed interest in home canning. It’s an affordable and pleasurable way to “put up” the bounty from your own organic garden and other seasonal produce.These colorful jars typically contain superior nutrition and taste, when compared to commercially prepared goods.
I think this resurgence is wonderful!! However, as a long time canner since the 1980s, I am honestly alarmed at the glut of UNTESTED canning recipes circulating around the internet. If botulism spores float into a jar filled with a recipe that isn’t quite acidic enough, you could have a real health crisis on your hands, a risk that I personally would never take.
So for your safety and for that of your family, I urge you to only use tested recipes such as the ones posted on the National Center for Home Food Preservation’s website, nchfp.uga.edu. State Extension Services at State Universities may also have approved recipes, such as Annie’s Salsa.
Here is a factsheet that you may find interesting: “Can I can my own salsa recipe?"
I created this short YouTube video in order to help guide you through the process.
• 8 cups tomatoes; peeled, chopped, drained (not overly drained)
• 2 1/2 cups onion, chopped 1/4 inch
• 1 1/2 cups green or red peppers, chopped 1/4 inch
• 3 to 5 jalapeños, chopped 1/4 inch
• 6 cloves garlic minced
• 2 tsp cumin
• 2 tsp ground black pepper
• 1/8 cup fine sea salt
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sugar (optional)
• 1 cup apple cider vinegar, 5 percent
• 2 cups tomato sauce
• 1 cup tomato paste (optional)
1. Mix all ingredients together.
2. Bring to a boil, then boil for 10 minutes.
3. Pour into hot pint jars leaving 1/2-inch headspace.
4. Seal and process in a boiling water canning bath for the following minutes:
• to 1,000 feet processing time is 15 minutes
• 1,001 - 3,000 feet - 20 minutes
• 3,001 - 6,000 feet - 25 minutes
• 6,001 - 8,000 feet - 30 minutes
• 8,001 - 10,000 feet - 35 minutes
1. Novice canners, please educate yourself at National Center for Home Food Preservation.
2. Feel free to adjust the heat of this recipe by including more or less hot peppers. However, the total amount of chopped peppers (hot and sweet) should not exceed 1-3/4 cups. It’s a good idea to wear gloves when handling hot peppers.
3. The amount of herbs, spices, salt and sugar can be reduced or eliminated — but not increased.
4. The density of the salsa is a consideration; for safe canning purposes it should be thicker than juice but not as thick as catsup. It should be thin enough so the chopped vegetables are suspended in the liquid.
Freezing: This recipe freezes very well also! If you decide to freeze Annie's Salsa, the recipe can be safely altered, i.e. you could add more cilantro, etc.
A big hug and thank you to Annie for generously sharing this recipe! And a special thanks and shout out to Dave and all of the other “wise ones” for tirelessly answering questions in the Harvest Forum on GardenWeb.
Judy DeLorenzo is a holistic health practitioner, garden foodie, and daycare founder. She completed a 3-year course called Transformational Energy Healing, studied homeopathy, earned a certificate from eCornell in Whole Foods, Plant-Based Nutrition, and is currently studying herbalism through Rosemary Gladstar's Sage Mountain. Her approach as a holistic health practitioner is to carefully look at the complete picture and suggest solutions that promote the person’s innate ability to self-heal and maintain vibrant health. You can learn more about Judy DeLorenzo and her healing practice at Biofield Healing, enjoy her blog A Life Well Planted, and also her informative YouTube Channel. Read all of Judy's MOTHER EARTH NEWS posts here.
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