My coworker and her husband who have a farm and a beautiful farmhouse kitchen hosted a group of us for a canning day. We bought all of the vegetables fresh off the farm, got our arms elbow deep in tomatoes, and didn’t sit down for eight hours.
Andria and Corinne at the start of the tomato processing assembly line. Scoring, boiling, peeling.
Tara squeezing out the seeds.
Our farmer host, Amber, dicing away. We used 90 pounds of tomatoes!
So. much. salsa.
We also made pickles. Here they are before we poured the hot brine in. Aren’t they pretty?
The bounty: 52 jars of salsa and 20 jars of pickles!
Salsa for Canning
recipe adapted from pickyourown.org
- 15 lbs tomatoes
- 2 cups lemon juice
- 3 cups chopped onion
- 6 jalapeno peppers, seeded and diced (or not seeded if you like hot salsa!)
- 4 cloves diced garlic
- 2 six-ounce cans tomato paste
- 1 Tbsp salt (optional)
- 1 Tbsp sugar (optional)
- 1 tsp freshly ground black pepper
- 1 Tbsp cumin (optional)
- 2 Tbsp chopped cilantro
- Peel, seed, and dice tomatoes. Place in a large stock pot.
- Add all other ingredients in and bring to a simmer.
- Simmer for 30 minutes, stirring occasionally.
- Meanwhile, sterilize jars and lids and heat up hot water bath.
- Fill the jars to within 1/4″, wipe off rim, and put lids and rings on. Hand tighten.
- Put the jars in the hot water bath with at least 1″ water over the top. Boil for 15 minutes.
- Lift the jars out of the water and let them cool in a draft-free place overnight. Listen for the wonderful popping noise.
Tomatoes are difficult to can because they are not very acidic, which is why you have to add lemon juice. Do not alter the proportions of the recipe. Check out the National Center for Home Food Preservation for canning information.