I’m so confused. I was all prepared to can this year so I could enjoy my tomato sauce and my salsa over the winter without having to take up freezer space. I figured I’d make it like normal, maybe add some lemon juice for acidity, then can them up as per normal. Now I’m reading that basically I should under no circumstances do that because the acidity won’t be known for sure unless I call in a scientist, and I might kill everyone who eats my salsa in January.
But to me, there is little point in canning if I am not canning my own recipe! If I do say so myself, I make an awesome salsa and tomato sauce, and I want to enjoy *that* over the winter. Not some other person’s recipe.
So…what do I do? Any ideas? Can I can my own stuff or what?
Just for kicks, since I just made a big batch of salsa and took pics with my FANCY new camera my hubby bought me for my bday last week, here’s a more step-by-step of the salsa recipe linked above. I make this every few weeks over the summer. This ingredient list might help you decide if I can can or not, too? The below made the equivalent of about 2 jars of salsa.
-15 medium ripe slicer and/or roma tomatoes
-large handful of cherry tomatoes (I am using sungold)
-7-10 peppers, depending on how hot you want things (I am using jalapeno, cayenne red and green, and habanero orange and green). If you don’t have enough peppers, substitute Sriracha hot sauce to make up the difference.
-about 3/4 cup of sugar
-about a tablespoon of salt
-black pepper to taste
-sprinkle of onion powder
-about a tablespoon of adobo, taco, or mexican seasoning
-this time, I also added a large handful of lemon balm because it needed to be cut back. Add cilantro if you like it (I dislike it a lot)
-possible extras: corn, black beans, chickpeas, pineapple, peach
I highly recommend a cutting board with a nice reservoir for slicing tomatoes (this one was actually a wedding gift to my parents). Mine will be full of juice by the time I slice all these. I slice mine to the size pictured below before putting them in a large pot. The peppers I chop much more finely. (Hint: slice tomatoes with a serrated knife. It’s way easier.)
Once it’s been simmering for a while, turn the burner off, leave the cover on, and let it sit until it cools down a bit. It’s all ready to jar up now (taste first to make sure you don’t want to add either more hot sauce or sugar before letting it completely cool) – you just have to strain it out. I really need a large mesh colander for this and will eventually get one, but for now I just use a small mesh strainer and/or a slotted spoon, combined with holding the lid on with a tiiiiny gap and draining the whole pot. I really need to remember the colander next time I go to WalMart. If you want, save the juices! They still have all that spicy, tomato-y goodness. Use it as a marinade, or put it on low heat for a while, let it thicken, and use it as a sauce.
For now, since I don’t know if I can can it or not, I am just storing it in the fridge like normal. I did put some in a jar for a friend’s birthday, but it’s not “canned” so it will have to stay in the fridge. I also went ahead and froze another batch that had been in the fridge for a while. So much salsa!!
So….can I can my salsa and tomato sauce or can I not can them? Help.