It’s so good, you’ll hoard the jars all year long.
What do you do with your excess garden tomatoes?
Canning Salsa With Excess Garden Tomatoes
Tomato juiceorgazpachoare both great ways to use up lots of tomatoes.
Elise Bauer
Or, if you like salsa, try canning some tomato salsa to enjoy throughout the year.
Simple Tip!
How To Can Salsa
Canning salsa is pretty easy if you have the right equipment.
But the chiles are not acidic, so they need more vinegar.
To balance the taste of the vinegar in the canning salsa, we add some sugar to the mix.
This combination intensifies the flavor of the salsa and also helps the salsa from tasting too vinegary.
Have a Surplus of Tomatoes?
Here Are More Recipes
Have a Surplus of Tomatoes?
Canned Tomato Salsa
Before starting, prepare your workspace so that it is clean and uncluttered.
Place new or clean mason jars on the rack.
Heat water to a simmer.
Keep the jars warm while preparing the salsa.
Elise Bauer
Do ensure your jars are clean and hot.
Wash the lids in hot, soapy water.
Dry well and set aside.
Elise Bauer
Roast the Anaheim chiles until blackened all over.
This is what will help with flavor.
Also, it will make it easy to peel the chiles.
Elise Bauer
Then gently rub off the outer skin and discard.
Cut away the stems and remove the seeds and any prominent veins.
Chop up the chiles and set aside; you should have 1 cup of chopped chiles.
Elise Bauer
Do not use more than 1 1/2 cups of chopped chiles.
You want the tomatoes peeled, and there are several ways of doing that.
Blanching them is easiest; grilling or broiling will result in more flavor.
Elise Bauer
To blanch them, score the ends of the tomatoes and place them in boiling water for a minute.
If you are going to grill or broil the tomatoes, I recommend coring them first.
Broiling works with any sized tomato.
Elise Bauer
Just cut them in half and place the cut side down on a rimmed baking sheet or roasting pan.
Broil until the peels are blackened in parts.
Remove the tomatoes (from water, grill, or broiler) and let cool to the touch.
Elise Bauer
Remove and discard the peels.
Cut away any cores if you haven’t done so already.
Chop the tomatoes taking care to save any juices that may come out of them.
Elise Bauer
Starting with 5 pounds of tomatoes you should end up with about 8 cups of chopped tomatoes and juices.
(You must use at least 7 cups of tomatoes.)
Place them in a bowl and set aside.
Put all of the ingredients into a large (8-quart) stainless steel pot.
Bring to a boil, reduce to a simmer.
Cook uncovered for about 10 minutes.
Place the canning lids on the jars.
Screw on the rings.
Do not over-tighten or you may not get a good seal.
Air does need to escape from the jars during the next step, the water bath.
You may need to remove some of the water from the pot to prevent it from overfilling.
Cover the jars with at least 1 inch of water.
Then turn off heat and let the jars sit in the hot water for 5 minutes.
Remove jars from the water bath and let them sit on a counter for several hours until completely cool.
Remember to label the cans with the date processed.
(I use a Sharpie on the lid.)
Canned salsa should be eaten within 1 year.
