Canning salsa

I canned salsa this weekend. I found a recipe on a website called the National Center forHome Food Preservation. They had very good information on what types of ingredients have to be in a canned salsa versus a fresh salsa to make it safe for no microorganisms. Anyway, it turned out pretty well. It's more like a taco sauce than a salsa but it will be good on our foods this year. Here's the recipe and website if anyone is interested. And a few pictures, too. Blog posts aren't very fun without those. I wanted to take a picture of what my stove looked like after I was done but Darren had the camera with him hoping to photograph the big fish he caught so no
messy picture.














My beautiful bottles of salsa!





















Tracie came and got all of our huge zucchinis so her classes could make zucchini bread.




















Ethan helping Tracie. He has to be my most photogenic child.

Tomato/Tomato Paste Salsa

• 3 quarts peeled, cored, chopped slicing tomatoes
• 3 cups chopped onions
• 6 jalapeño peppers, seeded, finely chopped
• 4 long green chiles, seeded, chopped
• 4 cloves garlic, finely chopped
• 2 12-ounce cans tomato paste
• 2 cups bottled lemon or lime juice
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon ground cumin (optional)
• 2 tablespoons oregano leaves (optional)
• 1 teaspoon black pepper

Yield: About 7 to 9 pints

Procedure:

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Preparing Peppers: The jalapeño peppers do not need to be peeled. The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be peeled. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:

• Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
• Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
• To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.

Hot Pack: Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to the recommendations in Table 1.

Table 1. Recommended process time for Tomato/Tomato Paste Salsa in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	15 min	20	25

IMPORTANT:
The only change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

http://www.uga.edu/nchfp/how/can_salsa/tomato_tomato_paste_salsa.html