So I tried my hand at organic gardening this year. I have had some great fresh veggies for salads and cooking. But now it's getting close to the end of tomato season. So I'm canning the "seconds". Seconds are the not so pretty fruits and veggies. They may have a blemish or need to be used today. I also ask for seconds at the famers market when I'm canning and get produce for about half price.
Salsa is a good starting experience in canning. I always suggest that canning be done with at least 2 people as accidents can occur (even with experienced cooks and someone needs to be able to call 911) and the boredom factor is cut to nothing when you can chat the water-bathing time away.
For Best results use canning salt. Table salt contains iodine. In canning table salt makes things look cloudy and if you take time to try canning for the first time or to teach a teenager you really want a product you can show off.
A note about heat index of your salsa. Choose your peppers wisely. If you like it hot use jalapeno with seeds, medium take the seeds out the jalapenos or if you like it mild use Anaheim. A mistake have made before is not using gloves for the peppers, I touched my eye once and thought it would never stop burning. I'm playing roulette by using what left in the garden. But I will taste test and if its too mild will add red pepper flakes if its too hot its a Christmas gift for my in-laws(they love it hot).
This salsa makes a great chip dip or omelet.
Equipment needed
Cutting board
2 sharp knives
Latex gloves(for peppers)
a canning funnel. not realy needed but it saves, time, mess and cleaning the jars to ensure a good seal
canning jars with rings and new lids
a water bath or a large stock pot with a rack( but some use canning rings connected with bread ties for this when they first start canning)
a timer( I use my microwave for this)
Recipe
Indiana Summer Salsa
5 pounds tomatoes...for me this is anything left in the garden
1 pound green peppers
1/3 pound jalapenos, Anaheim or red chilies or even teaspoon of red pepper flakes.
1 pound onions
1 cup apple cider vinegar
3 teaspoons of canning salt
1/2 teaspoon pepper
(7-8 pints)
Wash 8 Jars then sterilized by boiling them in hot water for 10 minute let air dry( do not use a towel to dry) before they're filled or you can do this by using your dishwasher.
Stem and seed peppers and jalapenos.
Chop peppers. Peel and chop onions.
Peel tomatoes by blanching for ten seconds then coarsely chop tomatoes (drain excess liquid). Combine all ingredients in a large saucepan and bring to boil.
Reduce heat and simmer for 10 minutes.
Fill jars, (pints) leaving 1/2 inch headspace. Wipe the rim of the jar if needed(if you did not use canning funnel) Add five minute boiled lids and rings and process for 20 minutes in a waterbath canner.
