Salsa 2012

Canned salsa up close
Canned salsa up close

Yesterday and today we made salsa again. This year Mekayla helped Clare and me some, which was very nice. We went a bit overboard this time, making nearly 28 pints of salsa in total. In addition to a bunch of tomatoes from our garden, we also got a 25 lb box of tomatoes from a local farmer’s market. We ended up canning 2 batches yesterday and 1 today. The first 2 batches turned out approximately medium (compared to Pace brand salsa), and the third batch was close to hot. I could have probably canned 7 quarts instead of pints today, but I didn’t think we had that much to do, so I washed the pint jars. I am very happy with the final product. It turned out much more flavorful than last year, which I think was due to having more peppers and more seeds, and more vinegar and salt.

Here is approximately what we used
10-12 quarts peeled, seeded, and diced tomatoes
2 bell pepper
1 lb anaheim peppers
1 lb poblano peppers
1/4 lb serrano peppers
1/2 lb jalapeno peppers
3 lbs white onions
9 tbsp minced garlic
1 tsp ground cumin
6 tbsp salt
3 small cans tomato paste
2 cups white vinegar

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