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Canning salsa

My CSA farm is having their bulk tomato sale again, so my mom and I bought 10 lbs of heirloom tomatoes for salsa (as well as 20 lbs of San Marzano tomatoes to freeze).

Heirloom tomatoes: just begging to be made into salsa

We opted for a recipe from Ball Complete Book of Home Preserving since we needed to make sure we had a recipe that was safe to can, i.e. one that had enough acid. In addition to the usual suspects (tomatoes, onions, garlic,  jalapeños, cilantro), the recipe we chose called for dried chilis and red wine vinegar instead of lime juice. We ended up with 8 pints of really hot salsa.

Of course we decided to do this on the hottest day of the year. It was 104°F/40°C outside.

6 thoughts on “Canning salsa”

  2. Kristin, the cilantro is negligible….we talked about how you’d have to add more when you eat it! 🙂 Tomato jam and cucumber relish done today…..

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    1. I think theoretically until next summer, but I’m sure it will be gone soon after tomato season, i.e. good fresh salsa season.

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