There are a lot of things we eat in excess in my house. Topping the list: tomato sauce, spinach, frozen mango cubes, and salsa. I think BL single handily takes down a jar of salsa every week. Besides his chips and salsa obsession, salsa goes on most of his meal foods like salad, eggs, burritos, and more.
I have this very annoying compulsion to make most of my food from scratch. I’m sure I don’t have to dig too deep into my type-A personality to figure out where that need comes from, especially because I indulge it on almost a daily basis. Maybe it’s because most of the ingredients in packaged food disgust and/or scare me or that I like proving just how granola/do-it-yourself-y I really am. Whatever the reason, I also know that I get tired of buying endless amounts of salsa to feed BLs need, so I jarred my own. (P.S. Costco’s Kirkland Brand Organic salsa might be the best jarred salsa anywhere)
Thanks to my mother #2, BL’s Mom of Walnut Burger fame, I was gifted this recipe just in time for summer tomatoes. The other advantage of doing most things from scratch? You save a ton of dough. I bought lbs. of slightly-blemished organic tomatoes from the Farmer’s Market for just $0.75 a lb. Show me any market that you can get tomatoes for that price!
So, try it out! As far as canning recipes go, this one is pretty simple and only takes a few hours from start to finish.
- 9 cups chopped tomatoes (skin removed, see below)
- 3 cups chopped green peppers
- 3 cups chopped onions
- 4 jalapeno peppers chopped (leave seeds in for extra kick)
- 8 cloves of garlic chopped
- 6 tsp. canning salt
- 1 cup white vinegar
- 12 oz tomato paste
- Put all ingredients into a large pot. Simmer for 20-30 minutes. Process 25 minutes in pint jars. Makes 6-8 pints.
- To remove the skins, boil a small pot of water. Place the tomatoes in, a few at a time, and leave for ~60 seconds. Remove and place in a ice bath. When cool to the touch, peel the skins off and discard. Then chop tomatoes.
- Place all ingredients into a large pot. Simmer for 25 minutes.
- To process jars:
- Heat a large pot of boiling water
- Place salsa into steralized canning jars, leaving ¼” headspace at the top. Wipe the lid of the jar with a clean rag. Place the lid onto the jar and twist to close. Place the jars into the boiling water and process for 25 minutes. Remove. When they have sealed (you will hear a pop sound) store in a cool place until ready to use.
Have you tried canning yet? It is easier than you think and totally worth it. Especially for those foods you find yourself consuming in excessive qualities
I am eagerly awaiting fall to try my hand at pumpkin and/or apple butter!