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.
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!
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.