Delicious Tomato Salsa (Recipe for Canning)

From: Molly53

On Jul 10, 2009

Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Processing directions from the NCHFP: Peel and prepare jalapenos. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to boil, and simmer 10 minutes. Fill hot, sterilized jars; wipe rims and place lids. Screw on bands finger tight. Process pint jars in boiling water bath for 15 minutes at 1000 feet elevation; 20 minutes at 1001 - 6000 feet elevation; 25 minutes at higher elevations.

From: Chef #837382

On Oct 7, 2008

I love this salsa...and so does everyone else who has tried it. I have been canning salsa for quite a few years but never found a recipe that was "IT". Well....this one is "IT"! I have disregarded all of the other recipes I have and canned this recipe exclusively this year. (about 90 pints!) I use just the regular tomatoes since I don't grow the roma's and I don't use the clear gel. For a little more kick (since my hubby likes his salsa a little hotter) I will make a batch with a few more jalapeno's or serrano's added in. (or maybe a habanero or two) Since I don't like the veggies to be mushy, I don't cook this too long....Maybe simmer 5 or 10 minutes only before putting it in the jars. If you like your salsa with less liquid, you can take out some of the juice before canning (don't waste the juice...can it up too!). The best way to do this, I have found, is to push a strainer a ways down into the pot of salsa. That way, only the juice comes through the strainer and the veggies stay under it. Then you can just use a cup to scoop out the extra juice. Thank you so much for this recipe....I can finally stop looking for the best one.

From: Charlotte J

On Sep 28, 2006

Voted the 'BEST SALSA RECIPE of 2006'. Really. Out of the two or three new recipes I tried this year and my back up recipes that I've made in the pass, this one is far the best. I peeled and seeded my tomatoes because my children are spoiled and ended up using 16 cups of tomatoes. Red wine vinegar was my choice of vinegar to use. I got 8 pints of salsa when it was all over. This was also the first time I used Clear Jel. I ordered some and it came in the mail 2 weeks ago. So I was happy I could use it in this recipe before my garden tomatoes were all gone. One thing I did learn about the Clear Jel is that you want to add it at the very end for your cooking time. As it makes it so very nice and thick and you could scorch your batch of salsa if not VERY CAREFUL! WJKing thank you so VERY much for sharing this recipe, I do believe will never use another recipe again but yours!

From: Chef #581608

On Sep 7, 2007

After trying this out, WoW, worth the time and effort to do this. We did not use the clear jel, but just boiled the Salsa for a couple of hours to thicken it up. Great taste, can't wait to make more!