Tomato Salsa – Presto Canner Booklet

TOMATO SALSA

7 quarts peeled, cored, chopped paste or plum tomatoes*
5 cups chopped onion
4 cups seeded, chopped long green chiles
½ cup seeded, finely chopped jalapeño peppers
6 cloves garlic, finely chopped
2 cups bottled lemon or lime juice
2 tablespoons salt
1 tablespoon black pepper
Optional ingredients:
3 tablespoons dried oregano
2 tablespoons ground cumin
2 tablespoons fresh cilantro

*This recipe works best with paste tomatoes, such as Roma. Slicing tomatoes, such as Plum or Beefsteak, require a much longer
initial cooking time to achieve a desirable consistency.

CAUTION! Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not
wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
The jalapeño peppers do not need to be peeled. The skin of the long green chiles may be tough. If you choose to peel
chiles, wash and dry them and then slit each pepper along the side to allow steam to escape. Blister skins by placing
peppers in a hot oven (400°F) or under a broiler for 6 to 8 minutes until skins blister. After blistering skins, place peppers
in a pan and cover with a damp cloth. Cool several minutes; peel off skins. Discard seeds and chop.

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and
remove cores.

Combine all ingredients except oregano, cumin, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes.
Add oregano, cumin, and cilantro, if desired, and simmer for another 20 minutes, stirring occasionally.

Ladle hot salsa into hot jars, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process pints 15 minutes.
Yield: About 16 to 18 pints

This recipe is from the Presto Pressure Canning Booklet.  My traditional Salsa recipe is from Cornell and is handwritten on an index card and has been written so that it can make a half a batch or a full batch. This recipe is the approved method for making salsa that has peppers and onions and should not have the quantities changed for safety in canning low-acid foods.