I sure did enjoy that Restaurant Style Salsa that I posted about a few weeks ago! So much that I played around with the recipe a little bit so that I could can some of that salsa to have on the shelves. Not that the original recipe is complicated, but it’s nice to have some that is already ready to go and it was fun to refresh myself on canning because I hadn’t done any so far this year.
I was recently browsing books when the Ball Complete Book of Home Preserving caught my eye in the bookstore. I don’t own any canning or home preserving books so I picked up a copy. This book is such a great resource! I had already converted this recipe for Restaurant Style Salsa to a water bath canning recipe, but I wanted to do more.
Since I’ve gotten this book I’ve canned some Homemade Pear Butter because pears were on sale for 50 cents/lb. I’ll post about that recipe later, but it is GOOD. I’ve got so many recipes marked in the Ball Complete Book of Home Preserving book that I want to try. It’s a great resource and it really makes home canning feel less overwhelming.
Back to the salsa…I was asked to do a little tutorial on some salsa canning basics for a church activity. Attendees were asked to bring salsa they’ve made fresh or canned to share for refreshments after the activity. I was pleased to see that the salsa I brought (this recipe) was the first one gone. I kept hearing people ask “which one is Katie’s??” That sure makes a girl feel good!
I don’t want to overwhelm you with too many details of the canning process in this post, so I’m just providing basic instructions. I highly recommend that you get a copy of the Ball Complete Book of Home Preserving if you’re serious about learning how to can. I also recommend this Ball Canning Utensil Set. The set includes a funnel, jar lifter, lid lifer, and head-space measuring tool.
Canning Restaurant Style Salsa
adapted from Restaurant Style Salsa
makes approximately 6 pints
2 - 28 ounce can Whole Tomatoes With Juice
2 - 10 ounce can Rotel Original (diced Tomatoes And Green Chilies)
2 - 10 ounce cans Rotel Mexican (diced Tomatoes with Lime and Cilantro)
1/4 cup tomato paste
2 cups Yellow Onion
3 cloves Garlic
2-4 whole Jalapenos, halved (seeds removed for milder salsa)
1/2 teaspoon Sugar
1 1/2 teaspoon Salt
2 teaspoons Ground Cumin
1 cup Fresh Cilantro Leaves
1/2 cup lime juice (do not use less than this if you are water bath canning; use more if you like)
Prepare canner, jars, and lids according to canning guide.
Combine whole tomatoes, Rotel, paste, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Add all ingredients to a stock pot. Bring to a boil over medium high heat. Reduce heat and boil gently, stirring frequently until slightly thickened, about 15 minutes.
Ladle hot salsa into clean, warm jars, leaving about 1/2 inch headspace. Remove any air bubbles and adjust headspace, if necessary, by adding additional hot salsa. Wipe rim with a clean towel. Center the sterilized lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Salsa Canning Tips:
- Do not reduce the amount of lemon juice or tomatoes.
- Do not add extra peppers, onion, or garlic. You can reduce the amount of peppers, onion, or garlic.
- Canned chilies may be used in place of fresh.
- You can substitute one type of pepper for another. For example, hot jalapeno peppers, bell peppers, yellow peppers, banana peppers, chili peppers may all be substituted 1:1.
- The key is not increasing the amount of low acid ingredients in relation to the amount of high acid ingredients
- Wear gloves while handling jalapenos and peppers. Don't touch your face until you have washed your hands.