Home Canned Salsa

Eons ago I never knew what salsa was then Taco Bell came to Canada and I was hooked.  I was so hooked that I cloned the recipes and started making my own salsa.  Home canned salsa is beyond delightful, tasting so much nicer than the store bought varieties.  In fact, it tastes so much better many refuse to eat the 'swill' commonly called salsa in the stores.  Who can blame them.  Home canned salsa is made with fresh ingredients picked that day, free of artificial colourants or preservatives.  It's the real deal!

I make my home canned salsas in three strengths: hot, medium and mild although every once in awhile a fire batch sneaks through.  Pictured are 8 - 500 ml jars each of hot, mild and medium salsas.  This is no where enough salsa to get us through the year.  If trying to figure out the amount of salsa to can, seriously go for 52 - 500 ml jars.  That is one jar per week for the year.

I love the look of salsa in the jars.  It is just gorgeous, what do you think?  I did end up making another batch bringing my total number of 500 ml jars to 36 which is down from last year.  Still, the jars look good :)

Summer Salsa

This has been a rather interesting summer with respect to produce.  Adverse spring and growing conditions has affected my home garden as well as local produce.  The asparagus and berry seasons were shorter.    Unlike other years, there hasn't been a break between the various produce.   Cucumbers ran into peaches that ran into tomatoes with pears starting as well.  I was starting peaches the same day I was finishing up peaches.  Tomatoes were about two weeks early so I was still doing peaches when the first of the tomatoes arrived.

I made a half batch of summer salsa to use up a few of the remaining peaches that also incorporated tomatoes and pears.  This was a good way to ease into the next produce while using up produce from the garden.  It was also a nice way to do a test batch of a new pantry product.

Summer salsa has a sweet, mellow flavour unlike the light, lively and spicy flavour of the popular tomato based salsa.  It would be good as a dip, condiment or as a topping for cream cheese based appetizers.  It is delicious!

Summer Salsa
modified from:  Bernardin Complete Guide to Home Preserving, 2006. Pp. 60

2 c peeled, seeded, chopped tomatoes
1 c peeled, chopped peaches
1 c peeled, chopped pears
½ c finely chopped red pepper
½ c chopped red onion
2 finely chopped jalapeño peppers
¼ c finely chopped fresh parsley
zest and juice of ½ lemon
2 tbsp balsamic vinegar
½ tbsp finely chopped fresh mint
¼ c liquid honey

Wash and prepare vegetables and fruit.  Combine prepared fruits and vegetables in large stainless steel saucepan.  Bring to a boil.  Stir in parsley, lemon zest and juice, balsamic vinegar, mint and honey.  Boil gently 5 minutes.  Ladle into hot jars.  Wipe rims.  Adjust two piece metal snap lids (or Tattler reusable lids or glass inserts).  Screw bands on jars (adjust accordingly if not using metal snap lids).  Process for 250 ml for 15 minutes  in BWB canner at altitudes up to 1,000 feet above sea level.  At higher altitudes refer to altitude adjustment chart on Canning FYI page.  Remove from canner.  Adjust bands if using Tattler or glass inserts.  Allow to cool 24 hours.  Remove bands and test for seal.  Wash and dry bands and jars.  Label and store.

Yield: 5 - 250 ml jars

Peach Salsa

Salsa is a Spanish term for sauce.  In North America, salsa  usually refers to the spicy, tomato-based hot sauces typical of Mexican cuisine.   Salsa made its appearance in North America with the growing popularity of Tex-Mex cuisine and fast food restaurants (Taco Bell, Taco Express) as well as restaurants featuring Mexican cuisine (eg. Chi-Chi's).  In recent years the focus on eating healthy has made salsa a tasty, low fat alternative to fat laden dips.  Salsa is a very popular pub grub offering with nachos and it has become a staple in most homes.  It is one of those sauces that everyone likes!  I make several types of salsa (black bean & corn salsa, zesty salsa, salsa verde) and while my signature tomato based salsas (mild, medium, hot) remain the family favourite, salsas that are not tomato-based are quickly becoming family favourites.

I made a test batch of peach salsa when I was canning peaches.  Oh my, did it ever smell delicious cooking!  As soon as I get a break in canning tomatoes I'm going to pick up more peaches for a full batch of the salsa.  It will go nicely as a condiment with chicken or pork, as a topper for cream cheese appetizers and as a dip.

Peach Salsa
modified from:  Bernardin Complete Guide to Home Preserving, 2006. Pp. 61.

3 c prepared peaches
½ c plus 2 tbsp red onion, chopped
4 jalapeño peppers, finely chopped
½ c red pepper, chopped
¼ c parsley, finely chopped
¼ c white vinegar
1 tbsp liquid honey
1 small clove garlic
¾ tsp ground cumin
¼ tsp cayenne pepper

Blanch, peel, pit and chop peaches.  Measure 3 cups.  Prepare vegetables.  Press garlic through garlic press.  Combine ingredients in stainless steel saucepan.  Bring to a boil, stirring constantly to prevent scorching.  Boil gently, stirring frequently, 5 minutes.  Remove from heat.  Ladle into hot jars leaving ½-inch headspace.  Adjust two piece metal snap lids (or Tattler reusable lids or glass inserts).  Screw bands on jars (adjust accordingly if not using metal snap lids).  Process for 500 ml for 20 minutes  in BWB canner at altitudes up to 1,000 feet above sea level.  At higher altitudes refer to altitude adjustment chart on Canning FYI page.  Remove from canner.  Adjust bands if using Tattler or glass inserts.  Allow to cool 24 hours.  Remove bands and test for seal.  Wash and dry bands and jars.  Label and store.

Peachy Delights

I started home canning peaches a couple of weeks ago with beautiful, large peaches from the Niagara region.  At $45 per bushel which works to a price of $28.13 per hamper (5/8 of a bushel) or $8 more than the price per hamper of pickling cucumbers, the peaches were not cheap.  Tomatoes and cucumbers are usually available by the hamper; apples, pears and peaches by the bushel, and other produce by the quart (1.1 L) or lb for home canning or freezing purposes.

One of the ways to recoup the cost of buying produce is to supplement it with home grown produce.  Another way is to make gourmet style products that you wouldn't find in a regular grocery store.  Pictured are four of the gourmet style products I made from the peaches.  From left to right: peach jam made with QuickSet, peach salsa, peach chutney and summer salsa.  Not pictured is the second batch of low sugar peach jam made with Pomona's pectin and the peach syrup.  In total, I had a yield of 32 - 250 ml jars of peachy gourmet delights that if purchased in a specialty food shop would have a value of $4 to $5 per jar (total value $128 to $192).  I also had a yield of 7 - 500 ml jars of sliced peaches.  All in all, a lot of nice peach products took their place in the pantry at a fraction of what they would have cost if store bought, if you could even find them in the grocery store.  I will be discussing each of the peachy gourmet delights here over the next week.

Black Bean and Corn Salsa

Salsas have become extremely popular.  Contrary to some beliefs and salsa does not always have to be tomato based although some of the most popular salsas are.  One of the ways I save money when canning is to always make one or more products in addition to my standard products for that produce that only uses a small portion of the product.    Quite often this is an experimental recipe I am working on but not always.

One of my girlfriends gifted me with a jar of her homemade black bean and corn salsa.  I immediately set to work creating my own recipe.  Mine is a bit different from hers in that there is no sweet red pepper and I used dried black beans as well as fresh corn.  I used 2 cups of fresh corn from the first five dozen ears of corn to make a black bean and corn salsa.  I did not add any cilantro.  I pressure canned the salsa for 75 minutes at 10lb pressure.

I really like the looks of the black bean and corn salsa in the jars.  The salsa tested at pH 3.8 so technically it could have been processed in a BWB canner.  I prefer using a pressure canner for this type of product simply for the added level of safety.  Once the salsa has sat for a couple of weeks, I will open a jar then start tweaking more from there so the recipe is still in the experiment mode.

A Busy Tomato Canning Session

My husband brought home the fourth hamper of tomatoes last Thursday evening.  I set about canning them.  This canning session spanned over 2 and a half days because this year I started the heaviest of the canning season tired to begin with.  Rather than ruin a batch of food being put up I've been going at a bit of a slower pace.  There was a bit more prep work in peeling the tomatoes and chopping all the great vegetables that go into my signature salsa for this session as well.  Clicking any of the links will get you to the recipe for the product mentioned.  While I don't give out my recipe for my signature salsa I have included an approved salsa recipe for canning that I have also tried.

Starting at the right there is 1 - 500 ml jar of pizza sauce.  There were 2 but my husband declared it a good batch so made quick pizzas for a snack.  The next three rows (17 - 250 ml jars) are also pizza sauce.  Following that is 14 - 250 ml and 1 - 125 ml jars of seafood cocktail sauce.  This is one of the nicest tasting seafood cocktail sauces, so much nicer than store bought and considerably less expensive.  My signature salsa is in the 11 - 500 ml jars just to the left of the centre of the picture.  Three of the salsa jars have Tattler reusable lids on them.   The next 4 - 500 ml jars are tomato stock, one of my favourite new products from last year's canning.  To the far right is 8 L of raw packed whole tomatoes.  This is the second year I've raw packed whole tomatoes and I'm still not impressed with the aesthetics of the jars!  The whole tomatoes have a deep tomato flavour and good texture but the jars lose a lot of liquid so they just don't look nice.  The next batch of whole tomatoes will be hot packed in water and will still be pressure canned.

The following recipe is one that has been tested and is approved for home canning.  Do not change the amounts of the hot peppers in this recipe as it is important to keep the low acid to high acid vegetable ratio the same.  You can tweak the heat by using a hotter pepper, adding the hot pepper sauce or adding 1 tsp of hot pepper flakes.  You can also substitute white vinegar for the cider vinegar but be sure whatever vinegar you are using is 5% acetic acid.  Be sure to wear surgical or rubber gloves when preparing the hot peppers to prevent your hands from being burned.

Zesty Salsa
source:  Ball Blue Book, 2001. Pp. 81

10 c prepared tomatoes
5 c prepared green peppers
5 c onions, chopped
2½ c prepared hot peppers
1¼ c apple cider vinegar
3 cloves garlic, minced
2 tbsp cilantro, minced
3 tsp salt
1 tsp hot pepper sauce (optional)

Wash, peel, seed and core tomatoes.  Chop and seed all of the peppers measuring out the amount needed.  Prepare onions, garlic and cilantro.  Combine the ingredients in large sauce pot.  Add hot pepper sauce if desired.  Bring the mixture to a low boil then simmer for 10 minutes.  Ladle the sauce into hot jars leaving ¼- inch headspace.  Wipe the rim and adjust two piece metal lids (or us Tattler lids).  Process 15 minutes in boiling water bath canner (BWB).  At altitudes over 1,000 feet above sea level refer to altitude adustment chart on canning information page.  Remove from canner and allow to cool in a draft free location.  Remove the rings and test for seal.  Wash jars and rings.  Dried rings can be loos

Canning Tomatoes

September is always a busy canning month in our household. During a short period of about 14 days an average of 10 hampers of tomatoes are processed. Each hamper is ⅝ of a bushel. If I'm making any tomato product that can be run through the food strainer such as soup or smooth sauces I can comfortably process 2 hampers myself in a somewhat long day. Any tomato product that takes more prep work means fewer tomatoes are processed in a day. On salsa and chili sauce days my husband helps with both the prep work and canning. It is easier to do both of these labour intensive products on the same day.

Chili Sauce & Salsas

Chili sauce and salsas are labour intensive products because all of the tomatoes are peeled and all vegetables added are hand chopped. This results in a nice, chunky product quite unlike store bought. Pictured are the total jars of tomato products my husband and I canned Sunday. We started with 2 hampers of tomatoes and used 1½ hampers. The yield was 11 - 500 ml jars of old fashioned chili sauce, 19 - 500ml jars of hot salsa, 13 - 500 ml jars of medium salsa and 12 - 250 ml jars of medium salsa for a grand total of 55 jars of yummy food for gift giving and the pantry. All the jars sealed. I have removed the rings and washed the jars so the final step before storage is to label the jars. I use a fine tip Sharpie to write the contents and date on the lid. The jars are then loaded back into the original cases and transfered to the pantry for storage.

A Productive End to the Tomato Season

The end of the tomato season came early this year. For me, that meant processing three hampers (5/8 bushel each) of paste tomatoes over an almost three day period. The tomatoes were smaller and needed to be peeled and seeded for three of the foods I prepared for processing. Other vegetables had to be prepared as well so there was a lot of chopping going on.

Tomatoes & Tomato Products

The three hampers (1) looked a little daunting knowing there would be a lot of peeling involved. The first of the tomatoes to be process was made into a little over 12 quarts of homemade spaghetti sauce with meat. Like many of our family favourites there is no actual recipe. I learned to make it from my mother-in-law and over the years have perfected it. I've never written down an actual recipe. The spaghetti sauce was supposed to be canned but my husband wanted it for dinner, something that happens fairly often. After dinner, we let the sauce cool then froze it. I managed to get three products canned (3) so it was still a productive canning session. I canned up six 500 ml jars of roasted tomato soup (4), nine 500 ml of chili sauce (5) and fifteen 500 ml jars of salsa (6). Enough salsa and chili sauce made its way to the refrigerator for fresh eating. The remaining tomatoes were also used fresh.

Old Fashioned Chili Sauce is a rich, aromatic sauce with a sweet tang that fills your house with such a wonderful smell when it is cooking. Contrary to it's name there are no chili pods in this recipe. I wouldn't be surprised if the origin is Canadian. All the women I knew canned their own version so there are many recipes and some are better than others. I've collected several versions over the years. It is best to use a meaty tomato for any chili sauce. While it is a good accompaniment for beef and can be used as an ingredient in other recipes, our favourite way to eat it is to spoon on top of mashed potatoes.

Salsa & Green Tomato Ketchup

Yesterday I canned tomatoes. I normally have a schedule planned for canning during the heavy season and by the time I get to salsa, I know the long canning days are drawing to an end. Salsa is definitely more work than some home canned goods. Despite the work involved with the salsa, I also decided to make another batch of bruschetta in a jar (recipe in earlier entry). I'm now at the point where a batch of red tomato ketchup and tomato paste should end the tomato canning season.

Some of the Salsa Ingredients

To me, the variety of the vegables used is the secret to excellent salsa and I am very picky as to what I will put into my salsa. That is the trick to excellent salsa. I either grow or buy the varieties I insist on and if they are not available, the salsa just doesn't get made. The produce must be very fresh preferrably picked that day. Any purchased produce is through a well trusted farmer's market that knows how picky I can be. They always treat me well! I start with a hamper of tomatoes of a specific variety and very fresh peppers both sweet and varying degrees of heat. This photo shows only a few of the ingredients. From there, the salsa is assembled, cooked, then canned.

Salsa

While I will not reveal the recipe as my family thinks this salsa is good enough to market, I will share my method. Maybe so, but they may be just a little biased and besides I have other things on the go right now but it might be a possibility. I make salsa in three strengths: hot, medium and mild. Three strengths are necessary depending on how the salsa will later be used. Some goes to relatives and friends who prefer one strength over another so that is always taken into consideration. All are full bodied, chunky salsas I average 48 - 60 jars of salsa each year. The batch I made yesterday was hot.

After the ingredients were combined, the salsa was cooked for 15 minutes. Then the remaining ingredients were added and the salsa was cooked for another 10 minutes. After that, it was time for taste testing followed by adjustments then onto the canning process.

Bottled Salsa

The salsa was ladled into hot, sterilized pint jars. I use pint jars because I find that is just a perfect size to not leave a lot of left-overs. Lids and bands were placed on the jars then the jars were processed using a boiling water bath for 15 minutes. The yield was 13 - 500 ml jars.

The salsa always looks wonderful in the jars, tantalizing the taste buds before the jar is even opened. I've been making salsa long enough that labelling really isn't necessary as one look at the jar, I can tell you the strength. For those getting the salsa as gifts or my family members, I do label only because I feel all home canned foods should be labeled with the contents and date made.

Shown in the photo along with the salsa are seven half pint jars of Bruschetta in a Jar. The recipe is in a previous entry. I added this to the canning goodies gift basket last year and it got rave reviews. Two tricks to this recipe are be sure to use high quality white wine vinegar. I like using an aged white wine vinegar imported from Italy. It costs more but is well worth the price! Never use a wine that you would not drink. Just because the recipe says to use a dry white wine, if you don't like dry white wine, use a white wine you do like. A tip for those who may want to make the recipe without wine, I would suggest organic apple juice. The flavour will differ but the results should be fine. Again, make sure you use "quality" ingredients.

Green Tomato Ketchup

When frost threatens, I pick all the green tomatoes. Some are processed into salsa verde or green ketchup. The salsa verde recipe is in an earlier blog entry. When using green tomatoes for processing, choose tomatoes that are pale green. Dark green tomatoes have higher levels of solanine, which can be toxic in large amounts.

I make two versions of green ketchup. The one pictured is the Southern Cuisine recipe from about.com. The second is a Quebec Style green ketchup. Both are good ketchups and a nice change from red tomato ketchup. We use more of the Quebec style than the Southern style. Please be sure to read my notes for each recipe as I have made changes to both and only use specific ingredients. I prefer to can in either pint or half pint jars.

Green Tomato Ketchup
Source: Diana Rattray,Your Guide to Southern U.S. Cuisine, http://southernfood.about.com/od/greentomatoes/r/bl30322v.htm

A green tomato ketchup recipe. More green tomato recipes below.
INGREDIENTS:

* 6 pounds green tomatoes
* 3 pounds onions
* 1 tablespoon black pepper
* 1 tablespoon mustard
* 1 teaspoon Worcestershire sauce
* 4 cups vinegar
* 1 cup honey

PREPARATION:
Slice green tomatoes and onions; place in a large pot with pepper, mustard, and Worcestershire sauce. Pour vinegar over all and cook for 4 hours over very low heat, stirring occasionally. Carefully puree mixture in a blender; strain through a mesh strainer. Return to pot and bring to boil; add honey. Immediately fill 6 sterilized pint jars, leaving 1/4-inch head space. Wipe the jar tops and threads clean with clean damp towels. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water bath in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, it is not sealed and must be refrigerated. Let jars of green tomato ketchup stand at room temperature 24 hours. Store unopened product in a cool dry place up to one year. Refrigerate green tomato ketchup after opening.
Makes 6 pints of green tomato ketchup.

My Notes: This is a nice change from red tomato ketchup and a great way to use up green tomatoes. I followed the processing time of 15 minutes for ketchup as per Bernardin's Tomatoes, Canning & Specialty Recipes, 2000. Pp. 43. Once opened, refrigerate.



Ketchup Vert (Green Tomato Ketchup)--Quebec Style
source: A Taste of Quebec, Julian Armstrong, 1990.

24 Medium green Tomatoes (6 Lbs Or 2.5 Kg), chopped
15 Medium Onions (3 Lbs Or 1.5 Kg), chopped
1/2 cup coarse Salt (125 Ml)
3 cups white vinegar (750 Ml)
2 cups granulated sugar (500 Ml)
6 tbsps mixed pickling spices, tied in cheesecloth

In a large bowl, alternative layers of tomatoes and onions, sprinkling each layer with salt. Let stand for at least 8 hours or overnight. Rinse and drain well. Combine tomatoes and onions with vinegar, sugar and spice bag.

In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes, stirring frequently until slightly thickened. Pour into hot sterilized jars and seal.
Yield: Approximately 12 cups ( 3 L)

My Notes: This must be processed. I use the processing time of 15 minutes boiling water bath for ketchup from Bernardin's Tomatoes, Canning & Specialty Recipes, 2000. Pp. 43. Once opened, refrigerate.

Enjoy!

Salsa Verde

When frost is threatening your tomatoes, what do you do with all those green tomatoes? Most people will pick the tomatoes and set them in windowsills to ripen giving them a steady supply of red tomatoes into early winter. But there are other things you can do with green tomatoes. You don't even have to wait until frost threatens. Salsa Verde can be made anytime you have green tomatoes.

Salsa Verde

Salsa Verde is a wonderful way to use up a few green tomatoes. You will need about 14 medium green tomatoes. You can use either unripe green tomatoes or a variety that is green when ripe. If using unripe tomatoes use when the green colour is pale. Green tomatoes contain solanine which can be toxic in large amounts. Dark green tomatoes contain higher levels of solanine so ripen in a brown paper bag until the intense green pales.

Salsa Verde is a nice change from red tomato salsa. It has a unique flavour that goes well with nacho chips as a dip. It can also be used as a topping on crackers or french bread rounds. Spread cream cheese on the crackers or rounds then top with a bit of salsa verde. Salsa Verde can also be used as a condiment on hamburgers or as a meat accompaniment. However you like it, salsa verde is great to have on hand.

Salsa Verde in Jars

This sauce is pretty in the jars! Any leftovers can be used within a day or two. I think it tastes best when allowed to age at least a month. The flavours meld nicely for a flavourful sauce sure to please.

SALSA VERDE

by: Bernardin, Tomatoes Canning & Speciality Recipes, 2000. Pp. 37


7 cups (1750 ml) chopped green tomatoes, about 3.5 lb (1.6 kg), 14 medium
5-10 jalapeno or scotch bonnet peppers, finely chopped
2 cups (500 mI) finely chopped red onion, about 1 large
1/2 cup (125 mI) lime juice
2 cloves garlic, minced 1/2 cup (125 mI) chopped cilantro
2 tsp (10 mI) cumin
1 tsp (5 mI) oregano 1 tsp (5 mI) Each: salt and black pepper

Place 6 clean 250 ml mason jars in a boiling water canner; fill with water, bring to a rolling boil. Boil SNAP lids 5 minutes - not longer - to soften sealing compound. Keep jars and SNAP Lids in hot water until ready to use. Wash, core, seed and coarsely chop tomatoes; drain off excess liquid. Measure 7 cups (1750 ml). In a large stainless steel saucepan, combine prepared tomatoes, peppers, onion, lime juice and garlic. Bring to a boil. Stir in cilantro, cumin, oregano, salt and black pepper; simmer 5 minutes. Remove from heat. Ladle salsa into a hot jar to within 1/2 inch (1 cm) of the rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band securely until fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining salsa. Cover canner; return water to a boil. At altitudes up to 1,000 ft (305 m), process - boil filled jars - 20 minutes. (See page 5, ALTITUDES). Remove jars without tilting. cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.



~ Makes about 6-250 ml jars.

My Notes: I replace the screw bands. Let the sauce age for at least one month for the best flavour.