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I've tried so many recipes for canning salsa. I have my own recipe when making fresh salsa, but I felt that for some reason I needed an actual recipe for canning. So many recipes later and I was never satisfied. So, I made my salsa and canned it!
Makes about 5 pints
*7 lbs of tomatoes
*2-4 jalapeno peppers
*2 cloves of garlic
*1/2 cup of fresh cilantro
*2 teaspoons of cumin
*1 tablespoon of sugar
*2 tablespoons of white distilled vinegar
*1-2 teaspoons of lime juice
1. Wash tomatoes and cut ends off. Add to a pot of boiling water. Let boil for a few minutes until the skins start to peel.
2. Cool tomatoes in a bowl of cold water. I just dump them in the sink and fill with cold water. Remove cores.
3. I use a crockpot and let everything cook for 4-6 hours instead of just 10-20 minutes on the stove. This brings more of the flavor out. After coring the tomatoes, cut the onions, jalapenos and garlic cloves in half and throw in the crockpot. I throw the tomatoes in whole after coring. Add the remaining ingredients. Let cook for the 4-6 hours.
4. Once the salsa is done cooking, I take out the onions, garlic and jalapenos and add them to my food processor and chop them up and then pour them into a large bowl. Then I remove the tomatoes from the crockpot and put them in the food processor. I only pulse it twice because I like to scoop my salsa. If you want more of a sauce, then pulse longer. Add tomatoes to the bowl with the onions, jalapenos and garlic. Mix and start filling your jars.
5. After filling your jars, wipe the rims clean and add the lids and screw closed to fingertip tight.
6. Using the hot water bath method, process your jars in boiling water, (make sure the jars are covered by at least 1 inch of water) for 15 minutes. Remove from heat and let stand for 5 minutes. Take the jars out and let cool. Label and store. Enjoy!