Of Course I Can, and you can too! This is only my second summer of canning and with each recipe I learn how to be more efficient and comfortable with preserving our farm bounty. There are many helpful tutorials online and I use the Ball Blue Book – Guide to Preserving as my go-to kitchen reference for all things canning. The most important step to remember is following the sanitary and processing guidelines. Safety first!
It has been a busy summer and I have learned so much from my apprenticeship at Riverbend Roots Farm. The team I work with are more like family then coworkers and I hate the idea of leaving them. My bosses Kris and Stacy are amazing farmers who share a passion for bringing naturally grown farm fresh produce to customers, as well as, sharing their knowledge with aspiring farmers-in-training. I am so lucky I have had this opportunity to learn from the best.
I’ve been applying what I learn to our farm and have had a successful harvest this season. I’m eager to move forward on a larger scale next year as I follow my farmDREAM. I love the fresh goodies provided during the farm season, but what about when the weather turns cold? Well, canning and preserving will give me a taste of summer harvest throughout the winter.
This year I decided it was long overdue to can salsa. This recipe is my first attempt and I’ve been receiving positive feedback thus far. I use what’s available at the farm and have noted the measurements that appeal to us, but if you prefer more or less of something make the adjustments and you will have great salsa every time! The best thing about any recipe is that you can make it your own.
Homemade Salsa Recipe
- 10 Cups tomatoes; peeled, cored, chopped, which takes about 8 lbs of fresh tomatoes
- 1 bell pepper
- 1/3 Cup seeded, chopped jalapeno peppers (about 5 small jalapenos)
- 5 Cups chopped onions (1 large red and 4 small yellow)
- 4 cloves garlic or 2 tsp minced garlic*
- 1 Cup lime juice*
- 1 bunch of fresh cilantro (about 1-2 Cups)*
- 1 ½ teaspoon ground cumin
- 1 ½ tsp salt
- 1 tsp black pepper
*½ tsp minced garlic = 1 clove of fresh garlic
*Acidity is needed for canning. You can also use lemon juice or cider vinegar but I find lime juice has the best taste for salsa.
*based on your taste you can add 1-2 Cups of fresh cilantro. I use 2 cups when cooking my recipe because we love cilantro! In addition I chop ½ cup fresh cilantro and mix into salsa before serving.
1. Place whole tomatoes in a pot of boiling water for 30 seconds and then immediately remove and place them into an ice water bath. Remove from the water and easily peel skins.
2. Dice tomatoes and remove seeds. After measuring 10 Cups of tomatoes I pour into a strainer to remove excess water.
3. Remove seeds and veins from jalapeno peppers. If you like your salsa hot you can leave some of the seeds and veins intact. Chop peppers, onions, garlic and cilantro.
4. Add all ingredients into a large stock pot. Add seasoning; lime juice, ground cumin, salt and pepper to taste. Bring all ingredients to a simmer and allow to cook for 18 minutes.
Sanitize glass jars, rims, and lids in hot water bath for use. Once your salsa has been cooked pour the hot batch into sanitized jars and twist lids tightly.
Process jars in a boiling water canner for 15 minutes. Once jars have cooled check center of lid and make sure the safety seal does not pop. If there are any jars that did not properly seal you can place in the fridge and use right away. You can also freeze the salsa.
I use what’s available at the farm and have noted the measurements that appeal to us, but if you prefer more or less of something make the adjustments and you will have great salsa every time!