Using up all those green tomatoes

My Canning Cellar

Oct 13 2022 • 10 mins

Thank you for visiting my canning cellar!

Salsa!  here’s the ingredients I used

10 lbs green tomatoes chopped
8 cups onions
2 teaspoons dried red pepper flakes
8 lg red peppers chopped
6 garlic cloves minced
1 cup dried basil
1 cup lime juice
1 cup lemon juice
1 cup  apple cider vinegar
2 tablespoons salt
1 tablespoon cumin
4 tsp black pepper
1 tablespoon sugar

  • I washed the tomatoes and used the serrated knife to remove the stem part and any other blemishes, and used my food processor to chop them up, not bothering to remove the seeds or skin. I did the same with the onions and the peppers although I did remove the pepper seeds, and mixed them in the Mirro pot with the lime and lemon juice, the vinegar, salt, cumin, oregano, pepper and sugar. I let this all simmer for about 30 minutes, then I drained it all using the large strainer. I used the smaller strainer to weigh them on the postage scale. After it all drained, I used the funnel and a measure cup to fill pint jars to 1/2 inch head space. I wiped the rims using a vinegar soaked lint free cloth, put on the lids, and did just a tad more than finger tighten the rings, which I find makes them seal better for some reason using this canner. I water bath them for 20 minutes for my altitude above sea level. I used the jar lifter to remove them after letting them sit with the canner cover off for about five minutes to help the contents settle down, and then put them on a dish towel covered table. The dish towel is to avoid shocking the hot jars when put on a cooler surface.

I got 9 pints of salsa.

For the sauce I used the same equipment I used earlier, only this time I did not chop the tomatoes first.  Recipe linked below

As an FYI, the salsa and the sauce drained out a lot of tiny pieces of tomatoes so be sure to have a really good strainer in the sink or you may have a mess in your drain.
Thank you for visiting my canning cellar. Talk soon. Stay safe.