Excellent Salsa Recipes & Help w/ Canning????

[Jeanne G]

I've made salsa many times, but I'm in search of a REALLY excellent recipe! I typically make salsa throughout the summer with tomatoes from my garden. And I CAN lots of the salsa. I find that it's best fresh, because.......I've run into a problem with them being too "wet" when I open the cans later. I'm wondering if this is because of the water bath? (I DO drain the tomatoes prior to making the salsa.)
http://www.cookinglight.com/bbs/biggrin.gif Please help with any suggestions and tried-and-true recipes, especially ones you've had luck with canning them!!

[MrsReber]

Jeanne, I have tried canning my salsa, too, but I don't really like the consistency. I found the flavor got better as it sat, but it still wasn't very thick or chunky. I can't imagine it would have to do with the water processing,though. I used a recipe from a tomato cookbook. It was easy, but it tasted too much of vinegar. I'd like to see if anyone else has any hints or recipes.

[Vanessa]

Jeanne:
The problem with canned salsa is the consistency. When you make fresh salsa or salsa cruda you are NOT cooking this when you are canning you are first blanching tomatoes to peel then cooking the salsa prior to canning. The water bath is not at fault its that cooked tomatoes will have a different consistency and flavor. When you make uncooked tomato sauce for spaguetti is different than cooked tomato sauce.
Now enclosed a recipe you might want to try is from Better Homes and garden The peppers you choose will vary the spiciness of this salsa. Anaheim and jalapenos will give you a fairly mild salsa. Turn up the heat with poblanos or serranos.
Chunky homemade salsa (canning)
7 pounds tomatoes (about 20)
10 Anaheim chili peppers or poblano chili peppers
3 jalapeno peppers or serrano chili peppers
2 cups coarsely chopped onion
1/2 cup snipped fresh cilantro or parsley
5 cloves garlic, minced
1/2 cup vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper

Peeling and chopping tomatoes
Select only fully ripe tomatoes for this salsa. Underripe tomatoes or ones that mature during cool weather lack the acid necessary for safe canning. Wash the tomatoes in cold water. To make peeling easier, plunge the tomatoes, a few at a time, into a saucepan of boiling water for about 30 seconds, then rinse them in cold water. With a small paring knife you can quickly remove the skin. Cut off the blossom ends and cut out the cores. Use a spoon to scoop out the seeds. Chop the tomatoes with a sharp knife. Measure the chopped tomatoes. You’ll want to have about 14 cups. Drain the tomatoes in a colander for 30 minutes.

Place drained tomatoes in an 8-quart Dutch oven. Bring to boiling. Reduce heat. Simmer, uncovered, for 45 to 50 minutes or until thickened to desired consistency, stirring frequently.

Handling hot peppers
While the tomatoes are cooking, prepare the peppers. When working with fresh chili peppers, avoid direct contact with your skin. Hot peppers contain oils that can burn your skin and eyes. Wear plastic or rubber gloves, or work under cold running water. If your skin should touch the peppers, wash the area well with soap and water.

To prepare the peppers for the salsa, remove the stems. Cut the peppers into quarters and scrape out seeds with a paring knife. Finely chop the peppers. You should have 3 cups of Anaheim or poblano chili peppers, and 1/3 cup of jalapeno or serrano chili peppers.

Add chili peppers, onion, cilantro or parsley, garlic, vinegar, sugar, salt, and pepper to tomatoes. Return to boiling. Remove from heat.

Filling jars, sealing, and placing in water-bath canner
Wash jars in hot soapy water. Rinse thoroughly. Pour boiling water over the jars and let them stand in the hot water until ready to use. To fill the jars, place a wide-mouth plastic funnel in a hot, clean pint canning jar and ladle salsa into the jar, leaving 1/2-inch of space at the top of the jar. Remove the funnel; wipe the jar rim with a clean, paper towel. Food on the rim prevents a perfect seal. Position a prepared lid and screw band on the jar and tighten according to manufacturer’s directions. Set each jar into the canner as it is filled; jars should not touch each other. Cover the canner. Begin timing when the water returns to boiling. Process for 35 minutes in a boiling-water canner. Remove jars from canner; cool on racks.

Makes 4 pints

[Jeanne G]

Mrs Reber and Vanessa,

Thank you for your replies!!

Vanessa, I appreciate the recipe. One thing to note is that I have NEVER cooked my salsa. The salsa I can is fresh and NOT cooked at all- except that I do blanch the tomatoes for 30 seconds to allow an easier peel. That's why I was wondering if the water bath was the problem with the consistency. I will try your cooked vesion from Better Homes and Gardens. And I would still love it if anyone out there makes a homemade salsa and cans it with any luck - that is NOT cooked. Anyone?? Thanks again!!

[Jeanne G]

Just one more try to put this in front of people! I was hoping to still find someone else with a good salsa recipe who knows about canning the salsa without cooking it??

Please respond if you've got a good recipe! And thank you!! http://www.cookinglight.com/bbs/biggrin.gif

[Beth]

I posted a canned picante sauce earlier, and it has great flavor, but it is thinner than a salsa. I noticed a salsa recipe on the back of a Heinz Cider Vinegar bottle, but it is also cooked.

The tomatoes are going to break down in the hot water bath since they have to process a fairly long time. That will release water or juice and give a different texture than fresh. The cooking first gets that break down and releases some of the moisture as steam. Also, if you cook too long, the tomatoes can break down further.

I would also wonder whether you could have a spoilage problem if you do not at least bring the mixture up to boiling. If you find something different, let us know.

[This message has been edited by Beth (edited 08-15-2000).]

[Jeanne G]

Oh Beth!
Thank you for your reply! I was beginning to doubt that in August someone would not HELP with tomato - especially salsa questions!!
And thank you for confirming my guess that the hot water bath makes the salsa more of a liquid. I figured it must affect the tomatoes in some way! I have yet to have any spoilage problems, the salsa seems fine but just a bit too "watery". It is quite good upon opening the canned salsa, but not as good as it was when fresh! I usually drain it and add cilantro, etc. But I want to NOT have to adjust it once I open my canned salsa.
Thanks again for your help! Anyone else who would like to help, please do so!! http://www.cookinglight.com/bbs/biggrin.gif

[CJ]

I was searching for a salsa recipe for canning and came upon this topic. Any new ideas since mid-August? Our tomatoes here in Maine ripened late this year!

[Norma]

Jeanne, this won't help with the recipe and I know you don't want to fiddle with the salsa after you open it, but what I do when it's too watery is...I drain the salsa, take the drained liquid and bring it to a boil and reduce it until very concentrated, then stir it back into the salsa. It's very good and it eliminates the wateriness.