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This time of year canning is very popular. I have never been interested in it, but my sister started doing it last year with some friends. This year she has already canned rhubarb jam and strawberry lemon preserve. She also likes canning tomatoes since they are so versatile and easy to use throughout the year.

Since she just got a bushel of organic tomatoes, she is making salsa. The recipe is very simple and uses a lot of things she always has on hand: tomatoes, red bell pepper, cilantro (also known as coriander), onion, garlic, and chili peppers if you like it spicy. Now she will have a fresh homemade salsa even during the winter months. I won’t be doing any canning, but I will make some fresh salsa since its so quick and easy!

The tomatoes she used were Roma Tomatoes and are not really big. They were about 2.5″ by 1.5″ in size and she used about 50 of them diced and mixed with 4 diced medium sized onions, 4 diced bell peppers, 1/2 cup of chopped cilantro, 1 head of garlic minced, juice from 1 lemon, salt and pepper to taste. If you would like it spicy, add a few chopped chilli peppers. I would separate the salsa into two bowls and make one spicy and the other mild, since my husband prefers spicy salsa and I don’t.

Boil the ingredients in a big pot for a few minutes then fill the mason jars, leaving about an inch of space from the top.


She then filled the mason jars, leaving about an inch of space from the top, closed them with the lids and boiled the jars for about 10 minutes. (Until the lids were sealed)  The mason jars were washed and dried ahead of time.

 

Linking up to some of these fun parties!
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