If you read recipes for salsa, you might notice three things….tons of ingredients, lots of chopping, and a lot of work involved. In something that should be relatively easy! I modified a recipe out of Preserving By The Pint, and tripled the recipe to make 6 pint jars (the concept of the book is great though – especially if you are a small family or even solo, and want amazing canned goods, but don’t want to put up 12 jars of each recipe!) So the recipe is easy to scale back if you want the original.
One difference is I made mine with nearly all White Cherry Tomatoes, which are a pale yellow in color. It is a mellow, sweet flavor. Just don’t change the lemon juice and citric acid levels in salsa recipes, and you can use any tomato that looks good.
- 6 pounds cherry tomatoes, preferably yellow, such as a White Cherry
- 1½ cups finely chopped onion
- 6 garlic cloves, roughly chopped
- 3 Jalapeno peppers, stems and seeds removed, roughly chopped, or 1 bell pepper instead
- 6 Tbsp bottled lemon juice
- 6 tsp kosher salt
- 1½ tsp citric acid
Wash canning jars, with bands and new lids, in hot, soapy water. Rinse well, and drain on a clean kitchen towel.
Fill canning pot halfway with water, add in 7 pint mason jars and bring to a near boil, then let simmer. Add the bands and lids to a saucepan, cover with water, and let simmer until needed.
Add the ingredients, in a couple batches to a blender, or food processor, and pulse until roughly chopped up. Transfer to a large stainless steel or non-stick stockpot.
Bring to a boil over high heat, stirring often. Once boiling, let simmer for 5 minutes.
Drain the jars, place on a clean kitchen towel. Sterilize a funnel and ladle. Pour the salsa into the jars, leaving ½” headspace. Run a sterilized chopstick or bubble tool through each jar, add more salsa if needed. Wet a new paper towel, run it around the top of each jar, to remove any spills. Place on a drained lid, and band, finger tip tight.
Place jars into the canning pot, lowering into the water. Make sure the water covers the top of the lids. Bring to a boil, and process for 15 minutes. Take off heat, remove the lid, and let sit for 5 minutes, then transfer to a cooling rack covered with a clean/dry kitchen towel. Let cool fully, and check for all the lids being sealed (meaning they don’t flex when touched).
Store in a cool and dark spot, for up to a year.
Makes about 7 pints.