Little Wife On the Prairie

When you are everything to everyone, well, you had better act like you have it all together.

Wednesday, June 1, 2011

Canning salsa.

Before Matt and I got married, I had a beautiful bridal shower where the attendants all gave me their favorite recipes.  If you ever have to throw a bridal shower, I recommend doing this.  I have used many of those recipes and some of them have become our favorites.  This is one of them.  My mother-in-law Molly Jo, A.K.A. Grandmolly, has this killer recipe for a cooked and canned salsa.  It is wonderful to have pints of it in the pantry to grab for soft tacos or to have with chips when company stops by. 

I decided to blog this recipe after I had already started cooking so it is not quite a step-by-step.

Here is the handwritten recipe card.  I LOVE the chicken!  Please people, do not stop handwriting recipe cards.  I love the personal nature of handwriting.  Keep it alive!

As the recipe states, I processed (in a food processor) 2 pounds jalapenos (about 15-20 depending on size), 6 yellow-hot peppers, 3 medium onions and 1 head of garlic.  In a large stock pot, I added the juice from the canned tomatoes and simmered these veggies until they were tender.

Then I processed my giant gallon can of tomatoes plus 2 more 12oz cans.  I ended up with a ton of the pepper mixture so I felt like I had to add the 2 extra cans of tomatoes.  You do what you please.

Then I added them to the veggies.

Stir it up and it looks like salsa!  But it's not ready yet.

Here is the kick and the acid you need to can this salsa.  You add 1/4 cup white vinegar.  I added a few extra Tbs because of the extra tomato. 

The recipe calls for 2-3 Tbs of salt.  I go to 3 almost every time.  I like salt.  After you get everything mixed together, simmer salsa for 30 minutes.

I did not get a picture of the jar sterilization but it is an essential part of the process.  If you don't do it right, you'll end up with spoiled salsa.  It will make you cry.  I have learned a great method for getting sterile jars.  You wash them in hot soapy water and then put them on a cookie sheet and into a 225 degree oven.  No boiling!
 Here is the link to specific directions.

You then fill these hot jars with the hot salsa.  Fill it about 1/2 inch from the top.
You have to sterilize the lids too.  You don't want spoilage!  I use a shallow pan for my lids.  I only leave them in this almost boiling water for a few minutes.

I then process them in a water bath for 25-30 minutes.

Here is the finished product.  After you remove them from the water bath, you will start to hear the "ping" of the jars sealing.  These sealed jars that are shelf-stable for a long, long time.  It never lasts that long. 

I wish I had a picture of us enjoying the salsa. But it was far too (temperature) hot to eat at the time of photographs!  Let me know if you try this!  Also, please ask if I lost you along the way.  I will be happy to answer what I can!  Another also, this salsa is pretty spicy.   It's a New Mexico version of salsa.  The heat will vary on the temperment of the peppers.  Just be aware.


Casey said...

I want some Salsa !!! LOL...

Kristin said...

Book marking this recipe!
With 36 tomato plants...I think I will need all of the help I can get!

Carrie said...

you rock! i look forward to your cooking & recipe blogs, love! :-)

Little Wife on the Prairie said...

Oh Kristen! I wish I had 36 tomato plants! I have 15 and only about half of those are doing well. We are in a major drought and are having a hard time with the garden this year.

Carrie! I miss you girl. Hope you are doing good back home!

Marie @ Chocolate-Covered Chaos said...

I love canning salsa! The sound of those lids popping is one of the best sounds after all that labor and mess in the kitchen ;)
Looks like a great recipe!