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Canning -- Tomatoes
Do you have a recipe for tomato salsa?
7 quarts peeled, cored, chopped tomatoes
4 cups seeded, chopped long green chilies
5 cups chopped onion
1/2-cup seeded, finely chopped jalapeno peppers
6 cloves garlic, finely chopped
2 cups bottled lemon juice
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon ground cumin
3 tablespoons oregano leaves
2 tablespoons fresh cilantro
Combine all ingredients except cumin, oregano, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer for 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner for 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield: 13 pints.
This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency.
PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University. (August 2004)