Friday, September 28, 2012


It's canning season, so we thought we'd share another of our favorite canning recipes: salsa!  We first heard about this in a church class when the teacher was going on and on about how fabulous his wife's salsa was.  What that had to do with the lesson, I don't remember, but I figured if a man is going on like about anything his wife makes, it must be worth trying.   So I got the recipe from his wife, and it is definetely worth the effort!  Because blanching and peeling the tomatoes takes the most time, I do those the night before, and then cook and process the salsa the next day.

World's Best Salsa

22-24 medium to large tomatoes, blanched and peeled
3-5 medium to large onions, diced
6 cloves garlic, peeled and minced
6-10 jalapeno's, seeded and diced (leave the seeds for hotter salsa)
2 large bell peppers, diced
2  6 oz. cans tomato paste
1/4 c. sugar
1/4 c. salt
1 cup vinegar (5% acidity)

Combine and simmer for 40 minutes.  Process 15-20 minutes in water bath canner.  

Resources: Complete Guide to Home Canning and Preserving (our go-to book for canning)
Skills required: water bath canning
Approximate time to make*: 3 hours start to finish
Approximate cost for supplies*: ours worked out to be about 50 cents a pint
*Please remember that these are just approximations. CopyCrafts makes no guarantee of their accuracy.

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