Ingredients:
- 15 lbs of tomatoes
- 3 cups chopped onions
- 6 jalapeƱo peppers, seeded, finely chopped
- 4 cloves garlic, finely chopped
- 2 12-ounce cans tomato paste (adds body)
- 2 cups bottled lemon or lime juice (if you are using a mix, be sure to follow their recipe; the packet mixes often use vinegar instead of lemon juice)
- 1 tablespoon salt (optional)
- 1 teaspoon black pepper
- 1 tablespoon ground cumin (optional)
- 2 tablespoons oregano leaves or chopped cilantro (optional)
Step 1. Removing the tomato skins.
Put the tomatoes, a few at a time in a large pot of boiling water for no more than 3 minutes (1-2 minutes is usually enough). Then, Plunge them into a waiting bowl of ice water. This makes the skins slide right off of the tomatoes! If you leave the skins on, they become tough and chewy in the sauce.
Step 2. Removing seeds and water.
After you have peeled the skins off the tomatoes, cut the tomatoes in half. Now, remove the seeds and excess water.Step 3. Drain and dice the tomatoes.
Toss tomatoes into a colander or drainer, while you work on others. This helps more of the water to drain off. You may want to save the liquid: if you then pass it through a sieve, screen or cheesecloth, you have fresh tomato juice; great to drink cold or use in cooking! Next chop them up in 1/2 inch size cubes. You'll need about 3 quarts of peeled, cored, chopped tomatoes.Step 4. Sanitize the jars and lids.
The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. I start that while I'm preparing everything else, so it's done by the time I'm ready to fill the jars.Step 5. Chop seasonings.
I use an electric chopper (food processor) to dice the seasonings fairly fine, about 1/8 inch cubes (everything but the tomatoes).Step 6. Mix ingredients and bring the sauce to a gentle simmer.
Start with the chopped tomatoes in the pot. Add the seasonings and bring to a gentle simmer, just to get it hot (180 F, if you have a thermometer) there's no need to cook it; only to get it hot enough to ready it for water bath processing to kill any bacteria and enzymes. Reduce heat and simmer for 30 minutes, stirring occasionally.Step 7. Fill the jars with sauces and put the lid and rings on.
Fill them to within ¼-inch of the top, seat the lid and hand-tighten the ring around them. Be sure the contact surfaces (top of the jar and underside of the ring) are clean to get a good seal!Step 8. Boil the jars in the canner.
Put them in the canner and keep them covered with at least 1 to 2 inches of water. Keep the water boiling. Process the jars in a boiling-water bath for: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 or 8 oz jars | 15 min | 20 | 25 |
IMPORTANT:
The USDA says 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.
The USDA says 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.
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