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Green Tomato Salsa – Canning

Our area had an early frost – and no amount of covering was saving my tomato plants …sad face…..  In an attempt to save my tomato crop – I pulled all of them and made green tomato salsa.  I had ALOT of tomatoes so this canning recipe is for a large batch.

  • 42 cups of chopped or pureed green tomatoes (I used our food processor as I like a less chunky kind of salsa)
  • 5 tablespoons of minced garlic
  • 6 chopped onions
  • 6 chopped jalapenos – adjust this based on your heat tolerance
  • 2 1/2 cups lemon or lime juice
  • 2 cups chopped cilantro (this is a very polarizing ingredient – do not feel like you need to put it in)
  • 2 tablespoons cumin
  • 2 tablespoons pepper
  • 2 tablespoons oregano
  • 2 tablespoons salt
  • 19 quart jars

Here I am getting started on my food processor (I did add in some tomatoes that were slightly ripe)

IMG_2773

To give you some perspective on how much this is.

IMG_2775

and pull it back……

IMG_2776

Prep your water bath, jars and lids.  Simmer and don’t boil.

Combine and boil the tomatoes, onions, peppers, and garlic….once the mixture is boiling add in the lemon/lime juice and spices.

Reduce heat and simmer from 5 to 20 minutes.

Carefully ladle the salsa into the hot, prepped jars – add the lid and the screw on lid/band….don’t over tighten.

Place filled jars in the water bath and let boil for 20 minutes – depending on location.

Remove and allow to cool.  Check the lids before labeling and storing.  All lids should be down.

salsa

Yum!

 

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2 Comments

  1. It looks so good! ❤

    Reply

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