Doing the Salsa with Sis

It’s time to do the salsa. My garden is going crazy, and all I have to dance with is naked tomatoes, onions, peppers and garlic. And let me tell you, my danced card is full. Let’s can some salsa, shall we?

The first thing I do is prepare the jars by washing them in the dishwasher or by hand and place them upside down in a large pan of water. I’m using cast iron, cause that would be the biggest skillet I have. But you use whatever you have. I add just a splash of white vinegar and turn the heat on to medium high. 

(I put white vinegar in my water because that’s how my mama did it. I think she did it because our well water was so hard. Since not much has changed there, I do it too.) Put your lids and rings in the water too, as everything is supposed to be sterilized.

I don’t follow a recipe. I go by taste. Since salsa tastes vary greatly, I’ll give you some ideas. Let’s get chopping. I use a food processor to chop my veggies for salsa. There was a time I did it all by hand, but I have a family now, and it’s more about speed than relationship at this point. For this batch I chopped six onions, one head of garlic, three green peppers, and three huge jalapenos.

The veins and seeds contain the most heat in peppers. So if you can’t stand the heat… take out the veins and seeds. I like it hot, so I left them in.

I used a bunch of grape tomatoes and some naked tomatoes, a gallon and a half in all. Use what you have. I think mixing yellow ones in salsa looks cool and cuts a lot of the acidity.

For tips on talking your tomatoes out of their clothes click here.

After everything is chopped give it a good stir but don’t turn on the heat yet.

Next add canning salt, about 1/3 cup lemon or lime juice, black pepper, two tablespoons of sugar (again, to cut acidity) and Mom’s secret ingredient…can you tell what it is? 

Look closer…

Cumin. A handful of cumin. Stir and taste with corn chips. Add more of whatever spice you think you need.

Please note: I used to put fresh cilantro and the tiniest bit of basil in my salsa, but don’t anymore. Cooking cilantro does something funky to the taste. So I put it in when I open the jar instead. If you want to put it in now, do it. Make it your own. I won’t tell anyone.

Turn on the heat to high and bring the salsa to a boil fast, stirring occasionally to prevent scorching. As soon as it boils, it’s time to can. I think I can. I think I can…

Grab a hot jar.

Put your special canning funnel on top…

Pour in salsa.

Leave some room at the top of the jar to in sure a good seal and wipe the top of the jar.

This is ready for a seal.

Place seal on jar and screw the ring on tight.

Repeat until your kitchen looks like this…

and your jars look like this.

You’re just like the little engine that could canned.

Let the jars set on the counter until completely cooled and sealed. If this is your first time canning you may hear some pings and tings, that is music to any canner’s ear. It means your can sealed, you did great and you’ll have salsa to eat this winter.

One last thing. I am a lazy canner. I don’t pressure can or do water baths in a big old canner unless I have to. With this salsa, I don’t have to. So I don’t. This is supposed to be fun. Right?

You can, can!

Can-can. Salsa. Get it? (Is this thing on?)

Never mind.

Happy Canning!

Sis

Tags: canning, canning salsa, canning veggies, garlic, Home Grown, homemade salsa, making salsa, onion, peppers, salsa recipe, Simple Eats, tomatoes