I love making salsa. It is normally really easy and so delicious!! This recipe is no exception. I have also been trying can. And salsa is such an easy thing to make that I can focus on the canning. But I can’t imagine how much I would have to can to keep me in salsa for the whole year! Wow, I am so impressed by anyone who actually cans everything they need of any staple food item.
I also was able to use my new canning book, Put ‘Em Up! by Sherri Brooks Vinton. I love this book. It is organized by type of food and it has a ton of different type of preserving techniques in it. I can’t wait to share more recipes with you as I learn how to use them all!!
Super Easy Salsa
This recipe is adapted from Put ‘Em Up! by Sherri Brooks Vinton
- 1 cup distilled white vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- 3 pounds tomatoes, seeded and diced
- 1-2 jalapeno peppers, finely diced
- 1/2 cup chopped fresh cilantro
1. Bring the vinegar, sugar, and salt to a boil in a large nonreactive saucepan. Add the tomatoes, onions, and jalapenos, and return to a boil for 5 minutes. Add the cilantro and remove from heat.
2. Use the boiling water method to can. Ladle the salsa into clean, hot half-pint jars, leaving 1/2 inch headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool dark place for up to 1 year.
July is #tomatolove month!
Please join in on the #tomatolove fun by linking up any tomato recipe from the month of July 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #tomatolove event! The twitter hashtag is #tomatolove.
Here are all the links to my fellow Love Blog hosts! Check out their recipes! They look super yummy!!
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