Sunday, October 3, 2010

Tomato Canning Adventures Continue!

Admittedly, this post should be about my craft room reno, but we have reached a stalemate with the spikes, and my travel schedule the past 2 weeks. When I have had time at home, I've spent it experimenting with more canning recipes... all with tomatoes.

After my first adventure, I was committed to putting my new canner to more use. Not only that, but I was a little disappointed with the result; 3 cans of tomato sauce was NOT going to last the winter!

After a week of sunny weather, the tomatoes left in my garden still had not ripened, so I purchased half a bushel of roma tomatoes from a local farm market for $8. I immediately whipped up a batch of tomato sauce, using the same recipe as last time. My home once again filled with the sweet aroma of boiled tomatoes, cinnamon and nutmeg. A few hours later, and I had several quart jars of sauce.

A few days later, with the remaining tomatoes quickly being devoured by time and my cat (she ate at least a quart), I decided to try my own salsa. I know salsa is easy to make, but having never tried a canned salsa before, I wasn't sure how many jalepenos or hot peppers to use. Bf and I had picked up fresh, Ontario hot peppers when we bought the tomatoes, and now I had five at my disposal. Hold your giggle; I didn't use all 5! I snipped the tip off one, and deciding it was pleasantly warm, chopped it up and threw it in. A few slices of pickled jalepeno and my home was beginning to smell like the local Mexican cafe we love.

I cruised around the internet and ended up with a combination recipe from several websites.

Savvy Homegirl's Salsa Recipe
10lbs (approx) tomatoes
2 C green peppers
3 large onions
1 hot pepper
3 slices of jalepeno
3 Tbsp salt
1 Tbsp pepper
1 Tbsp chile pepper
5 garlic cloves minced or pressed
3/4 C vinegar

Boil the tomatoes until the skins split, then submerse in cold water and remove the skins. Puree half the tomatoes in a blender and heat in large stock pot on the stove. Chop remainder of tomatoes into quarters, sixths or eights depending on size. Finely chop remaining veggies, press garlic and add all veggies and spices to the pot. Add vinegar, stir and bring pot to a boil.

I know I could've got away without using my canner to seal my salsa jars, however the canner worked well to sterilize my jars before filling them. Especially since it seemed like I started the salsa while my dishwasher was mid-wash, and I had not thought to put the jars in it.

The result? 14 jars of salsa with just enough heat to spice up your nachos, but not enough to make you sweat. I also had just enough tomatoes left for a pot of homemade tomato soup. Paired with Sobey's new Swiss Multigrain Bread, and you have a scrumptious fall lunch!


  1. For the record readers, I opened up a jar of my salsa tonight. I couldn't wait to try it!! It was SOOOOO yummy!!

  2. Good job! Your canning skills are improving. I'm jealous because my tomatoes were crap this year. And also because I don't own a canner.

  3. I want to see your 'canner' cause I didn't use one...but we all know my kitchen efforts are different then the 'regular gal'. Does it just seal your cans?? I just boiled mine for 15 mins, and then they popped sealed. Am I doing somethign wrong??
    Also I love your recipe...When I first tried to peel tomatoes, my recipe told me "to put them in boiling water then hit them with ice cold? So I did that - it wasn't working that well, till my friends told me the tomatoes have to stay in the boiling water till they start to split (WAY longer then I was boilign them)...why don't recipies tell you these things??
    Glad all is well Jen.

  4. I guess I didn't exactly need one, but I used it anyway. The 'canner' is the pot on the stove. You put your jars in the boliing water and it heats them up, killing any bacteria that could cause them to spoil. They will seal on their own either in the canner or after you take them out, I think. Some of mine sealed in the canner, others 'popped' later.

    I saw on FB you were doing some serious canning, Amy. Hope they all turned out? I'll have to stop in and check out your pantry loaded with preserves!

  5. OH OK - that is the same process I used. Wasn't sure if it was the black pot you were talking about...I'm with ya know. Just thought there was a different meathod that I was unawear of.
    My jars 'popped' in the canner too - others popped as they cooled.
    Went well. We were successful - Ben is already planning a way to make his next years batch HOTTER!! eeee...