Having a stockpile of homemade salsa in the pantry can be very rewarding, but, it can also be a lengthy process if you chop all the fresh vegetables by hand. That is exactly how I used to make dozens of pints of salsa until I found two of the best kitchen appliances. The Roma Food Mill and a basic Food Processor. Both are crucial to speeding up this process drastically.
Using the Roma Food Mill and a food processor you can whip up a large batch of quick & simple salsa for canning that your family can enjoy all year in half the time it takes to do it all manually.
Best Tomatoes For Salsa Canning
Roma tomatoes make the perfect tomatoes for salsa canning because they have thick meaty flesh and very little water resulting in a thicker texture salsa, unlike an heirloom or slicing tomatoes that will result in a water consistency.
How To Make Homemade Salsa
Start by quartering up the onions before I put them in the food processor and then pulse them until they are finely chopped.
Chop most of the stems off the cilantro bunch and throw it in the food processor. I don’t take the time to pull the leaves off the stems they will blend up and not even be noticeable. Lastly, chop and deseed the jalapenos to your liking and throw them in the food processor, and pulse.
Set up the Roma Food Mill with the Salsa screen attachment. This screen will allow more pulp through for slightly chunky salsa. The Roma Food Mill will process about 15 lbs. of tomatoes in a few minutes time.
5 Chopped White Onions, about 5 cups
2 Bunches of Diced Cilantro
2 Diced Seeded Jalapenos, leave some seeds for heat
3 Tbs. Minced Garlic
⅓ Cup Lime Juice
15 lbs. Processed Roma Tomatoes
2 Tbs. Canning Salt
How To Can Salsa In A Water Bather
Add all of the prepared ingredients to a large stockpot. Bring the ingredients to a boil over medium-high heat and immediately reduce heat. Boil gently, stirring frequently for 10 minutes.
Remove from the heat and ladle hot salsa into hot prepared jars leaving ½ inch headspace. Remove air bubbles, wipe the rim, and place the prepared lid and finger tighten the ring on the jar.
Bring a water bath canner that is about ¾ of the way full of water to a boil. Place jars onto the rack and slowly lower them into the boiling water. Make sure jars are completely covered with water and return the water to a boil before starting your timer. Process both pint and quart jars for 15 minutes. Remove the lid and let cool for 5 minutes before removing the jars to cool.
Check each jar 24 hours later to ensure each jar has been sealed by pressing on the center of the lid. Label each jar with the date and store them in a cool dry place for 12-18 months.
This recipe makes just over 6-quart jars. If you have some leftover you can enjoy it immediately or store it in a jar in the fridge to be used in the next 5-7 days.
What To Serve With Homemade Salsa
For complete step-by-step instructions and recipes on home canning, I highly recommend the Ball Complete Book of Home Preserving Book. To ensure food safety always follow a tested and safe canning recipe and refer to the National Center for Home Food Preservation.