I love this time of year. Fresh tomatoes and peppers are available, many. of them from my own garden. Of course, it is time to can Salsa.
There is a problem though. She Who Must Be Obeyed likes a milder slightly sweet salsa and I like a medium hot savory salsa. So, we make two different types of salsa. Of course, mine is better.
My favourite is a recipe from Canadian Living. Here is the link to it:
Here is the recipe for She Who Must Be Obeyed’s favourite salsa:
Summer Harvest Salsa
- 1.25 liter Tomatoes skins removed, cored and coarsely chopped
- 720 mililiters Peaches or pearspeeled, cored and chopped
- 1.25 liter Sweet peppers red, orange, yellow, green, chopped
- 480 mililiters Onion finely chopped
- 60 mililiters Jalapeno peppers finely chopped, use up to 240ml for very hot
- 4 cloves garlic minced
- 480 mililiters white vinegar
- 15 mililiters sea salt
- 15 mililiters honey
- 10 mililiters sweet paprika
- 5 mililiters dried oregano
- 1 can (156 ml) tomato paste
- 60 mililiters fresh cilantro chopped
Have ready a large stockpot, six 500 ml jars with screwbands and lids. Place clean mason jars with water and heat to a simmer (180 F or 82 C).Do not boil.
Heat snaplids in a pot of very hot water, not boiling water, for few minutes to soften the seal. No need to heat the screwbands; set them aside.
Place the chopped tomatoes in a food colander for few minutes to strain off some of the juice. This shortens the cooking time considerably.
Transfer the tomatoes to a large stockpot. Add the peaches or pears, sweet peppers, onions, jalapeno peppers, garlic, vinegar, salt, honey, paprika, oregano and tomato paste. Bring the mixture to a boil, reduce the heat and simmer for approximately 1 hour stirring occasionally or until the desired thickness is acheived. Add the cilantro and continue to cook for5 minutes more.
Ladle hot prepared salsa into hot jars, leaving 1/2 inch head space.
Remove air bubbles by sliding a notmetalinc utensil between food and glass and pressing gently on food to release trapped air. Adjust headspace by adding more salsa if necessary.
Wipe jar rims, and threads with a clean, damp cloth, removing any food residue. Centre a hot sealing lid on the rim of the jar. Screw band down evenly and firmly, without forcing, until resistance is felt, then increasing to finger tip tight. Return filled jar to the rack in the canner. Repeat for remaining salsa.
When canner is filled, ensure that all jars are covered by at least 1 inch of water. Cover the canner with a lid and bring water to a full rolling boil before starting to count processing time. Process for 25 minutes (for altitudes up to 1,000 feet or 305 m).
At elevations higher than 1,000 feet (305m), increase the processing time. Add 5minutes at 1,001 to 3,000 ft (306 to 914m); add 10 minutes at 3,001 to 6000 ft (916 to 1,830m); add 15 minutes over 6,000ft (1,831m).
When the time is complete, turn heat off, remove the canner lid and wait until all bubbles cease to rise to the surface–about 5 minutes. Remove jars without tilting and place them upright on a towel in a draft-freeplace. (Do not tighten screwbands or check for seal while jars are hot).
Cool jars upright, undisturbed for 24 hours. Check for seal: Sealed lids curve downwards and do not move when pressed. Reprocess or refrigerate any unsealed jars and use promptly.
For all sealed jars, remove the screwbands. Wipe and dry bands and jars. Store bands separately or replace loosely on jars as desired.
Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
I like both these salsas (my favourite is better). The missus likes the slight sweet overtones of the Summer Harvest Salsa over the Peppy (she is wrong) and it is pleasant and gives a full flavoured fresh tasting salsa.
The Peppy Salsa (which is better) has an ice pepper flavour with a touch of bite.
I will continue to make both (did I mention the Peppy Salsa is better).
The Old Fat Guy