Making and Canning Salsa
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I use my Cuisinart to chop and puree the ingredient. I puree the tomatillos but everything I use the pulse button and just course chop. I add the seasoning, vinegar, juice and processed garlic and cilantro last. If I am canning the salsa I stir in the citrus juice, garlic and cilantro after the salsa is cooked just before jarring.
3 lemons
Β½ cup apple cider vinegar
season to taste with:
Cumin
Cayenne powder
The tomatillos need to be cooked. If you are canning the salsa simply puree them before adding to the pot. For fresh salsa, cook and puree them before adding to the other ingredients. If you are canning your salsa cook at least until it boils hard. I prefer to cook it until it starts to thicken a little before jarring.
I made this batch a few week ago and I’m working on another today, along with prune preserves, yum!
Tell me about salsa in your family, super hot or mild, chunky or smooth?
This post is participating in the Homestead Barn Hop, Healthy Tuesday, Real Food Wednesday Frugal Days, Sustainable Ways and The HomeAcre Blog hops, check them out to find other great blogs like ours!
Kindest regards,
Emily
11 Comments
Becca · September 11, 2013 at 4:37 pm
Sounds good. π My grandma used to make homemade salsa. Thanks for sharing at the hop!
Emily Swezey · September 11, 2013 at 5:55 pm
My grandma makes amazing salsa, but we eat so much I feel bad eating hers π Thanks for hosting again!
My Wild Crazy Life · September 11, 2013 at 6:57 pm
We like ours chunky with something sweet in it. My favorite is a raspberry or peach salsa, but strawberries are yummy too. Linking up from Real Food Wednesday. Would love if you could drop by http://mywildcrazylife.blogspot.com and visit sometime!
Emily Swezey · September 11, 2013 at 8:07 pm
I love chunky salsa too but I don’t like sweet fruit added, each to their own! I will check out your blog, thanks for stopping by and commenting!
Nana Hays · September 13, 2013 at 12:49 am
Sounds like a Great recipe! Thanks for sharing! I like the fact that it doesn’t have any sugar added in!
Emily Swezey · September 13, 2013 at 12:53 am
Your welcome! I actually have never heard of putting sugar in your salsa? Everybody has such different recipes!
Oak Hill Homestead · September 18, 2013 at 2:42 am
I love mild and chunky, hubby likes it hotter. My favorite though is peach salsa! YUM! Thank you for sharing at the HomeAcre Hop; I hope you’ll join us again this Thursday.
Emily Swezey · September 18, 2013 at 2:49 am
My favorite is chunky and reasonably hot. See you Thursday and thanks again for hosting!
Anonymous · September 18, 2013 at 6:18 pm
I love home canned salsa! James loves it too, but I haven’t done any for several years. I’m really aching to get into this kind of stuff again. So much pleasure in eating your own canned stuff. I always have to make two different kinds as James likes burning hot and the rest of us like medium. Gale
Emily Swezey · September 18, 2013 at 6:48 pm
I agree, home canned foods taste so much better and hey they are better for you! AJ likes salsa burning hot too but I just make him add hot sauce or hot pepper relish, lol, you area good wife for making two different kinds!
Raelyn · October 3, 2018 at 9:36 pm
how about a recipe for cabbage salsa that can be canned