Store bought salsa can never compete with the taste of homemade salsa, and because salsa is so easy to make you can always make a whole lot and store it for later use (or give it to family and friends as gifts).
For the sake of this article to we are going to make enough salsa for 8 pints.
You Will Need:
* Tomatoes (the amount will depend on how much salsa you want to make but 15 pounds will make 8 pints of salsa)
* 500ml Vinegar or lemon juice (you will use vinegar if you are using salsa seasoning mix and lemon juice if you are making your own seasoning)
* Ball salsa mix or your own seasoning
* A big pot to sterilize the jars in
* Canning jars (pint size jars work best for salsa)
* Metal lids with gum binder
* Metal bands or rings to secure the lids
* 2 or 3 large spoons
* A pot for the tomatoes
You will need to remove the tomato skins first. A quick and easy way of doing this is to put your tomatoes in a pot and cover them with boiling water for about 1 minute. The skins will slide right off!
Cut your peeled tomatoes in half and remove the excess water and seeds by squeezing each halve and scooping out the seeds with your finger.
Put the tomatoes in a drainer after you have taken out the seeds allowing them to drain a bit more. Chop the halves into pieces. The pieces should not be too big but you can cut them to the size you prefer your salsa pieces to be.
Before boiling your salsa you will need to prepare the glass jars by washing and rinsing them thoroughly.
When it comes to the question of using a seasoning mix or your own seasoning it all boils down to personal choice. The salsa mixes work just as well as making your own seasoning. For this recipe we are going to rely on our Ball salsa mix to do the trick. Put the chopped tomatoes into a pot and add the salsa mix and vinegar.
Bring all the ingredients to a gentle simmer. Reduce the heat and stirring the mixture occasionally, simmer for approximately 30 minutes. Tip: If you prefer salsa with a bit of a bite add 1 teaspoon of chili powder or chili flakes to the salsa.
Using your spoons fill the jars with the salsa to about 3⁄4 full. Put the lid on and tighten the rings around them.
Bring water to a boil in the big pot
Put the filled and sealed jars in the pot and keep them covered with water. The water should keep on boiling.
After about 5 minutes of boiling carefully lift the jars out of the water and allow them to cool overnight. This entire process will seal your jars and once cooled you will see that the lid has been sucked down. If you are able to pop it up and down it is not sealed.