How do I make canned Salsa?

[AussieSharon]

Would someone please be kind enough to share their canned salsa recipe with me?

I bought some at a Farmers Market and my family devoured it in seconds. I'm growing tomatoes, peppers and onions and would love to make my own for family and friends.

 

[Parson's Wife]

Hi, I just saw this...I posted my recipe for salsa on my thread if your interested.
Life from the Parsonage

 

[MissPrissy]

I love fresh salsa so when I can it I freeze it. I eyeball most of the ingredients and stop when it looks right.

I use cherry tomatoes and reg tomatoes. I chop the fresh tomantoes and halve or quarter the cherry ones.

I finely chop onions, garlic, chilis and jalapeno peppers.

I use a big bunch of cilatro.

I melt sea salt in the juice of 2 limes.

Put it all together and let it sit in the fridge for a few hours.

I put it in ziplock jars and freeze. When it thaws it is as good as fresh made.

Here is my recipe and photos from my recipe blog.

http://www.bigredcouch.com/journal/archives/2007/07/tomato_mania.html

 

[AussieSharon]

Thank you so much! I'm going to can some for family and friends for Christmas and do fresh/frozen for myself.

I have to laugh at myself for reading through all 25 pages of Life at the Parsonage to find the Salsa recipe on page 25!!

 

[MrsCountryChick]

Quote:
Love Miss Prissy's recipe, but was interested in yours as well, but where is your thread? I was thinking you meant a website or blog? Oh Duh do you mean you made a 'posting' of your recipe? I'll check.... Thanks tho

LOVE salsa

 

[Redfeathers]

Quote:
Our recipes are very similar. We make gallons of salsa from our garden each year but I've never frozen it. I was told that tomato's break down in the freezer. I would REALLY love to be able to freeze some. I guess I'm looking for reassurance that it does taste just as good frozen as it does fresh. If so...then yay!! that will be so nice to have because I can't stand cooked salsa either.

 

[JennsPeeps]

I canned a tomatillo salsa last year and we LOVED LOVED LOVED it. IT was a lot like this one:
http://www.cahe.nmsu.edu/pubs/_e/e-323.html

When I make it again this year I'll reduce the amount of salt. It was too salty.

 

[MissPrissy]

Using firm cherry tomatoes I have never had a problem with frozen salsa. I don't like it canned for the shelf. The tomatoes and onions cook in the canner and I do not like it.

I do all of mine raw. Leave it to sit in the fridge 1 day to marry the flavors then into freezer jars it goes. We eat it all winter and it is devine.

This year I have purple cherry tomatoes, yellows and reds to make it with. Yumm!

 

[Davaroo]

Dont forget the cilantro. I just isnt the same without it.

 

[MissPrissy]

I agree! I have 2 huge bundles I washed and have it in jars of ice water now. Today is a salsa day at my house.