Gwen’s Tomato Salsa

2
4238
gwens-tomato-salsa

This is a recipe for canning salsa,

Makes about 8 pints.

Ingredients

  • 10 pounds tomatoes
  • 2 white onions
  • 2 jalapenos
  • 6 garlic cloves
  • 1 red bell pepper
  • 1 green bell pepper
  • 24 ounces tomato paste
  • 1 T. sugar
  • 1 tsp black pepper
  • 1 tsp dill weed
  • 1 cup lime or lemon juice

Instructions:

Peel and chop tomatoes, chop onions and peppers in food processor or pull and chop to desired size.

Put everything in a large non reactive pot and gradually bring up to a simmer. Cover and let simmer for 30 minutes, stirring occasionally.

Meanwhile prepare jars for canning.

Fill hot jars to ¼” from top with hot salsa, wipe rims, put on lids and bands and water bath or steam can for 15 minutes. Let cool without disturbing for 24 hours.

NOTE: Next time I make this I will use 2 each of the bell peppers.
Also note that this recipe contains no salt. The dill weed takes the place of that. Less than 2 mg of sodium per 2 Tablespoons of salsa.

Previous articleSweet and Sour Sauce
Next articleItalian Tomato and Pasta Soup
Skip The Salt
If you are visiting our website it is probably because you want to or need to reduce the amount of sodium in your diet for a healthier lifestyle. Here at skipthesalt.com, we are label readers. We are constantly looking for nutritious and flavorful foods with the lowest sodium that we can find. We interact, we question, and we compliment and encourage each other. We are always working on converting recipes we come across, whether those passed down for generations or the latest trends, to make low sodium versions. Through this journey we become friends who support each other. We share because we care! We share pictures of the low sodium meals that we have prepared and if the sodium amount if known, that is posted as well. We share recipes that we have found and have made, noting changes made to make the recipe low sodium. We also give credit to the source where the recipe was found. We also share our own creations, listing the ingredients and sodium values. Life is complicated enough, eating shouldn’t be! With the help of members of our Facebook group we try to take the hassle out of living a low sodium lifestyle. Please share this site with your friends, family, and doctors. Also, please take a moment to read the disclaimer.

2 COMMENTS

  1. Are you using fresh or bottled lemon/lime jiuce? Based on the quantity, I’m guessing fresh, but I’m a beginner, and from what I hear, it would be bad for me to confuse the two in a canning recipe… Thank you!

  2. I’ve read that it’s best to use bottled lemon juice instead of fresh when water bath canning, as the acidity is more consistent. Water bath canning requires high acidity for food safety.

LEAVE A REPLY

Please enter your comment!
Please enter your name here