In recent years I started mixing all my salsa ingredients and instead of heating it and then putting it into jars and then heating it again. I mix it, put it into the jars uncooked and water bath it for 20 minutes. It comes through the process looking and tasting a lot fresher than the other way around. I've also experimented with pressure canning it but found the water bath method yields a better over all product. That is just my personal opinion.
I like this method also because it's less time consuming. And I'm always looking for ways to simplify a process.
14 lbs. tomatoes, skinned and de-seeded and squeezed*
2½ lbs. Onions
10 green peppers
5 Habenaro Peppers
10 garlic cloves
10 stems fresh parsley
10 stems fresh Oregano, leaves only
Fresh Cilantro, optional
(I like it better to add this fresh when I open a jar)
Put all of these ingredients through the food processor till they are chopped to your preference.
1½ cups Apple Cider Vinegar
3 Tablespoons Cumin
¼ cup fine ground Celtic Sea Salt
Mix well. *There will still be a lot of juice even after squeezing some out by hand. I drain a lot of this off. (And it does still make some juice in the process of cooking it.) I like it better when the salsa is less runny but I don't like the after taste of thickening agents in processed salsa. Fill pint jars up to their necks and beyond a little because it does cook down and settle more than it would if it were heated before being put into jars. Wipe the tops clean and place lid and ring on the jar. Place in a canner and cover with cold water. An inch of water over the top of the jars is good. Heat to a rolling boil and reduce heat to keep it at a gentle boil and process for 20 minutes. Remove from water and allow to cool completely. Wipe jars as needed and remove the rings if desired before storing in a cool, dry place.
Here it is (before canning) served with my all time favorite dip chips.
~Roasted Garlic and Black Bean - YUM!~
Yields 18-20 pints.
Party is here:
Weekend Potluck, See Ya In The Gumbo, Taking Time Out