Homemade Recipes for Canning Salsa

However, making salsa every time you need some can be a bit of a pain, that's why most of us opt for a store-bought one. Faced with this predicament, the best option is making and canning salsa at home! Not only is this a great money saver, you'll also have a steady supply of your very own healthy homemade salsa to use with tacos, burritos, or even meatloaf.

Canning salsa without a canner is possible; you just need to place the jars in boiling water bath. Use a pot that is big enough to hold the jars (with an inch or two over the top) and still be able to boil.

To ensure the safety of your home-canned food, the National Center for Home Food Preservation provides the principles of home canning and many other important guidelines for canning. Homemade recipes call for the use of only unblemished fruit and the boiling of all containers and jars.

Ingredients:

• Garlic clove, minced, 1
• Ripe tomatoes, 5 lbs.
• Chopped onions, 2 cups
• Vinegar (white or cider), 1 cup
• Chopped green pepper, 1 cup
• Chopped hot peppers, ¼ cup
• Salt, 1 tbsp.

Directions:

1. Follow the manufacturer's directions to prepare the home canning jars and lids. This step is crucial for canning salsa safely, and thus, must be done carefully. Start by peeling, coring, and cutting the tomatoes into chunks.

2. Add them to the food processor and whirl. Place a large pot over the heat and transfer all the ingredients into it. Bring the mixture to a boil, reduce the heat, and simmer for 10 minutes.

3. Use a slotted spoon to ladle the salsa into hot jars, and leave ¼'' of space on the top. Use a clean paper towel to wipe the rim of the jar clean. Cover the jar with the lid and band, and process in a boiling water bath for 15 minutes.

Ingredients:

• Tomatoes, 5 lbs.
• Chili peppers, 2 lbs.
• Onions, 1 lb.
• Vinegar (5%), 1 cup
• Salt, 3 tsp.
• Pepper, ½ tsp.

Directions:

1. Preheat the oven to 400ºF. Wash the chilies and pat them dry. Make a small slit on the side of each pepper, and place them in the oven until cracks appear on the skin. Once the chilies turn black on the top, turn them over.

2. Transfer them to a pan and cover with a lid. Once they are cool to touch (about 10 minutes), peel them, discard the seeds, and finely chop the peppers.

3. Wash and boil the tomatoes for 30 - 60 seconds or until the skin splits. Take them out of the hot water, peel the skin, and deseed. Chop the tomatoes and stir the chopped peppers, onions, and the remaining ingredients in a large saucepan.

4. Bring it to a boil, and then simmer for 10 minutes. Pour it into the pint jars leaving ½'' of space. Cover the jar with the lid and band, and process in a boiling water bath for 15 minutes.

Ingredients:

• Habanero chilies, minced, 3 or 4
• Garlic cloves, chopped, 2
• Small onion, chopped, 1
• Water, 2 cups
• Carrots, chopped, 1 cup
• White vinegar, 3 tbsp.
• Fresh lime juice, 3 tbsp.
• Vegetable oil, 1 tbsp.
• Salt, 1 tsp.

Directions:

1. Heat oil in a skillet and sauté the chopped onions in it, until they turn translucent. Pour in the water and add the carrots. Bring it to a boil, lower the heat, and simmer until the carrots are soft.

2. Take the pan off the heat, and add the chilies, lime juice, and salt to it. Pour the mixture into the processor and blend until smooth. Pour into sterilized jars and seal.

Most of these homemade recipes ask you to use a paste of tomatoes, such as Roma tomatoes, as they have a firmer flesh and result in a thicker salsa. Remember to go through the principles of home canning before you start the process.