Over the summer we’ve tried to make salsa for canning. Now making fresh salsa isn’t that big of a deal. Fresh tomatoes, peppers, onion, cilantro, and volià you have fresh salsa. However, when it comes to canning salsa, it is not so easy. We followed a couple of recipes on the Utah State canning guide, but man did they turn out watery and nasty. Blech. I was reluctant to do what I call a cheaters method, but it works. Instead of trying to get the right balance of peppers and garlic and seasoning, cut straight to Ball’s Fiesta Salsa Mix. I know, I shouldn’t be hawking products for free like this, but it’s seriously some awesome stuff.
We bought a 20 pound box of fresh Roma tomatoes from a local farmer’s stand. Now I cannot emphasize using Roma tomatoes over early girl or some other type of slicing tomato. The Roma tomatoes we used were 99% flesh with very, very little slimy juice. This means, meaty, chunky, delicious, thick salsa. We used the boiling water method to peel the tomatoes, diced them up, and cooked them in a large stock pot with the Ball Salsa mix and some vinegar. It couldn’t be easier. Once our salsa was ready, we canned using the water bath method. Now if only I could mass produce tasty tortilla chips to go with my salsa…
Subscribe to continue reading
Become a paid subscriber to get access to the rest of this post and other exclusive content.
