If you are going for a smooth salsa, you can leave the skins on. When thatвЂ™s done toss them in your big stainless steel pot. This post on Homemade Enchilada Sauce walks you through that process in detail.ДЄfter you have removed the skins and cores, simply dice the tomatoes up to the size you prefer. If you like your salsa chunky, you will need to start by removing the skins and cores from the tomatoes.

When it comes to a boil I turn it down to low until IвЂ™m ready for them. I usually toss the lids and rings into a pan with water to cover and put it on the back burner. You need to also get your lids ready to go following your manufactureвЂ™s instructions. ItвЂ™s gonna take a while to come to a boil. This makes sure that there will be enough water in the canner for processing. Now fill the canner with enough water to reach the top of the jars.

Fill all the jars with water all the way to the top. Put your canner on the stove and put the jars you are going to use into it. So letвЂ™s get started! Preparing your Canner & Jars Whichever way you prefer to eat your salsa, the process to make it is the same. If thatвЂ™s the case, your yield will fall somewhere between the other two depending on your chunky to smooth ratio. And you like yourвЂ™s half smooth and half chunky. Or maybe youвЂ™re a middle of the road salsa person. How many jars you end up with is dependent on what kind of salsa you prefer.ДЄre you a chunky salsa kinda person? If so, youвЂ™ll end up with 6 to 8 pints.Дo you like your salsa pretty smooth? Pureeing it will give you 3 to 4 pints.

pint, 1 1/2 pint, or quart canning jars.

large stainless steel pot for heating the salsa.

1/4 cup lemon juice or lime juice (or a mixture).

1/2 cup Apple Cider Vinegar or Red Wine Vinegar.

hot or mild peppers of your choice (optional).

1 1/2 cups tightly packed finely chopped cilantro.

12 cups peeled, cored, and diced tomatoes (about 6 pounds).

Here is what you will need to have these gorgeous jars of summer sunshine sitting on your pantry shelves. And get started on your journey to food self sufficiency today. Need more waterbath canning recipes? Grab your copy of The Basics of Waterbath Canning. So that means no expensive equipment is needed for this pantry staple! That way, in the middle of winter when youвЂ™re dreaming about those big, red, juicy tomatoes still warm from the vine, you can pop open a jar of salsa to satisfy that craving.ДЄnyway you say it, I just hear, вЂњAwesome yumminessвЂќ.ДЄs a bonus, this is a waterbath canning recipe!ДЄlthough everything that goes into salsa is a vegetable, because weвЂ™re adding lemon juice and vinegar, the acid level is sufficient to process in the waterbath. When youвЂ™re drowning in tomatoes, itвЂ™s the perfect time to make a big batch of homemade salsa and can it up! It is really one of my favorite kitchen gadgets because it takes me forever to chop things.YouвЂ™ve had an amazing year in your garden.ДЄnd now youвЂ™ve come to that part of the year where itвЂ™s getting hard to keep up with all the tomatoes. Using the Meuller Austria Onion Chopper Pro, it makes cutting up all the vegetables evenly so much easier and quicker. I have found a secret that I use to make the chopping a little bit easier. I am not going to lie to you, this recipe takes a lot of chopping. This recipe will yields about 6 pint jars or 12 half pint jars and they go right into your water bath canner. Also, Ball provides this recipe on their website called Zesty Salsa.

I found the Zesty Salsa recipe in my Ball Complete Book of Home Preserving, on page 207. Ball Recipe for Water Bath Canning Zesty Salsa We are not fans of salsa that is too spicy but with this recipe you can add hot pepper sauce to your liking. Luckily these are the main ingredients called for water bath canning BallвЂ™s Zesty Salsa recipe. I had tomatoes, green peppers, garlic, onions, and banana peppers from my garden that I needed to do something with. Water bath canning Zesty Salsa is an easy way to use up the end of season bounty from your garden.

Canning salsa