4 Sep 2011
My failure with pickles wasn’t enough to deter me from trying to can again. I decided that salsa seemed easier.
This time I decided to go about canning differently. First off, I called my friend Kate to help me. Nothing better than having support when you start to get confused and overwhelmed! And then I re-watched the Lowe’s YouTube video on canning to remind myself of all the different steps (uh, there are a lot).
We have had so many tomatoes in our earthbox garden. We used mostly Roma tomatoes for the salsa, but added a few Jellybean tomatoes as well. The recipe called for 15lbs of tomatoes. I don’t have a scale, but I know we didn’t have 15lbs.
Kate boiled the tomatoes for 30 seconds and then put them into ice cold water to “skin” them. I made a mixture of onions, jalapenos and spices which we cooked on the stove with the diced tomatoes.
I put the lids into the boiling canning water to sterilize them (forgot to do that last time, whoops!) and then took them out with the awesome magnetic wand.
Now I understand why you want to use 15lbs of tomatoes. Here is my one, lonely jar of salsa processing in the water bath.
This recipe wasn’t quite spicy enough for me. If anyone has a recipe for CANNED salsa that they love, please share! I won’t give away your family secret!