Homemade Salsa

Another Hatchett Job, cooking, canning, salsa, frugal life, frugal gifts, photo by Eddie HatchettThere is nothing that my family likes better than homemade salsa throughout the year. It is the one thing that my sons request that I make in large quantities (that includes the many jams and sweet goodies that I also make).

For them, Mama’s homemade salsa is a sure winner!

I wish I could take credit for this amazing salsa making prowess, but, alas, I cannot. I learned to make homemade salsa from my wonderful hubby, who, in turn, had learned from his mother, an excellent cook.

However, she made hers fresh in small batches whenever she needed some and I make mine and can it for year round eating and some gifts. Hubby and I have learned how to expand those same fresh flavors into a safely canned product that we have been making for years.

First off, please consult a good book or website on food preservation and review the section on Water Bath Canning. As salsa is a high acid food, it can be easily canned in glass jars with two part lids.

This year, we have not had luck with growing tomatoes (last year, either), so we are using #10 cans of diced tomatoes that we got from our local grocery store. It is an economical alternative to fresh tomatoes when they aren’t at hand. It also enables me to make a batch on the fly when tomatoes aren’t in season for gift giving or if we run out (hungry hubby and two teen sons and all that).

Now, I would prefer having crushed tomatoes, but those aren’t available locally in the big cans for me, so I use an immersion blender (either when they are in the can or in the pot) to crush them up a bit for better texture. I pulse cilantro, onions, garlic, and peppers in the food processor, but you can put chunks in a good blender with diced tomatoes and let it grind all up together if you prefer. We have done both ways.

Another Hatchett Job, cooking, canning, salsa, frugal life, frugal gifts, photo by Eddie Hatchett
Finished jars cool overnight on the counter.

We tend to just add peppers until we like the taste. We do add about 1 tablespoon salt to each big batch, but no other dried spices are needed. So, when it is hot enough to make our eyes water, we heat to boiling and can it according to the latest USDA guidelines.

We will also make a much milder version for most of our friends and other family for gift giving and entertaining. We don’t want to hurt anyone! He he!

Water bath canning is simple and easy to do. Just look up the procedures in a good book or online and follow the steps. You will have a delicious, preservative free, fat free, vegetable salsa in no time. Yum!

Till next time,

Another Hatchett Job blog, signature, Jan Hatchett

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2 thoughts on “Homemade Salsa

  1. I’ve always wanted to make salsa. Looks incredible. I’m a salsa/hot sauce junkie! Thanks for sharing on What You Wish WEdnesday. Please come back tomorrow!!!

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