Tomato Salsa with Paste Tomatoes
Make NCHFP-tested tomato salsa with paste tomatoes using approved boiling-water canning, including preparation, yield, and altitude adjustments.
Ingredients
Ingredients
- 7 quarts paste tomatoes peeled, cored, and chopped
- 4 cups long green chiles seeded and chopped
- 5 cups onion chopped
- 1/2 cup jalapeño peppers seeded and finely chopped
- 6 cloves garlic finely chopped
- 2 cups bottled lemon or lime juice do not substitute vinegar
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 tablespoons ground cumin optional
- 3 tablespoons oregano leaves optional
- 2 tablespoons fresh cilantro optional
Equipment
- 1 Boiling-water canner
- 16–18 Pint canning jars with lids and rings
- 1 set Jar lifter and canning funnel
Directions
Canning method
- Wash and rinse pint canning jars; keep them hot until ready to fill. Prepare lids according to the manufacturer's directions.
- Wear plastic or rubber gloves while handling hot peppers and do not touch your face.
- If peeling the long green chiles, blister them in a 400°F oven or under a broiler for 6 to 8 minutes, or blister them on a hot range top. Place blistered peppers in a pan, cover with a damp cloth, cool, and peel. Finely chopped chiles usually do not need peeling.
- Combine all ingredients except the cumin, oregano, and cilantro in a large saucepan. Bring to a boil, stirring frequently, then reduce the heat and simmer for 10 minutes.
- Add the optional cumin, oregano, and cilantro, if using, and simmer for another 20 minutes, stirring occasionally.
- Fill clean, hot pint jars with hot salsa, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, wipe jar rims, and apply prepared lids and rings.
- Process pints in a boiling-water canner for the time specified for your altitude: 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft.
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Recipe Notes
Yield: About 16 to 18 pints. Only spices and herbs may be changed safely; keep the vegetable, tomato, and acid proportions unchanged.
Exact source: https://nchfp.uga.edu/how/can/canning-salsa/tomato-salsa-with-paste-tomatoes/