Many of our readers enjoyed my post about canning Jalapenos so Melainie asked me to write another Man-Canning post about Homemade Salsa. Melainie and I started making Salsa last year (while she was pregnant) when we received a bunch of tomato’s from a friend of mine, this year we grew our own. Making Homemade Salsa is really easy and can be done by anyone, all you need is:
You will need:
- Ball Regular Mason Canning Jar 1 Qt
- Salsa Tomato Mix, 4 oz
- Distilled White Vinegar
- About 6 lbs. Of Fresh Tomato’s
- A Handful of Fresh Jalapenos
How to Make Homemade Salsa
You need to start boiling a pot of water large enough to cover your canning jars, this may take awhile so just let it come to temp while you do the rest of this recipe. Now bring a smaller pot of water a boil, it needs to be large enough to hold a few Tomato’s. After you have done that you will need to make an ice water bath, I like to plug up one side of the sink and fill it with lots of ice and some water.
After the small pot of water is boiling put as many tomato’s in as you can fit. Let them boil for a minute or so, just until the skin begins to peel off. Once the skins begin to peel place them in the ice bath and allow them to cool. After all the tomato’s have cooled in the ice bath you can easily peel off the skins, which you can set aside for compost.
After all of your tomato’s have been skinned you will want to cut them across their cross-section so that you can see the seeds. Scoop the seeds out with a small spoon or just use your fingers, make sure to also cut out the stem section at the top of the tomato. Place all of the seeded tomato’s in a large pot and cut them into large chunks with a knife. Turn the pot onto low heat and let sit.
Cut up the Jalapenos into small strips or chunks, the amount of Jalapenos you use will depend on how hot you want your Homemade Salsa to be. Place the Jalapenos into the pot with the tomato’s and mix. Now open the seasoning pack from Mrs. Wages and mix it in as you stir. Keep stirring as you add a half cup of Vinegar. Turn up the heat to medium-high and bring to a low boil while continuing to mix. As the Salsa heats up the tomato will soften and you can cut the chunks even smaller if you wish. let boil for about 10 minutes.
Canning Homemade Salsa
Wash and sterilize four of the 1 Qt canning jars according to the manufactures method. Scoop out the hot Homemade Salsa into the jars leaving 1/2in space from the mouth of the jar, wipe the rim clean and lightly tighten the lid. Place the jars into the large pot of boiling water and let boil for 40 minutes. When they have finished boiling let them sit until they have cooled to room temp and then check for an air tight seal.