Update: Because I was paranoid about the peppers, I actually could have upped them a smidge. OTOH, right now it has a gentle heat which won't burn you out after a couple bites. I did lie though. I omitted the celantro because I am one of those whose tastebuds interpret it as soap. Something tastes like it needs a little more of something, but possibly I mis-measured because the taste is wonderful..I might not whirl the tomatoes quite as much next time though. Boy, this a long comment to basically say Brava.
Thanks for such a great, informative website in regards to canning! We homeschool and I am teaching our kids a unit on canning. I’d done plenty of canning before but had always been scared/intimidated to modify recipes in the LEAST because I didn’t understand the science behind the process. Thanks to your website I’m starting to understand a lot more!!! This is especially helpful to be able to explain things to my science-minded “why” kid who wants to know EVERYTHING! I can’t wait to try more of these recipes!
However, if you recently canned them, you’re okay to keep it – you don’t have to throw it away! Being improperly canned just means they can’t be stored at room temp for months and months. Just move the cans to a refrigerator for storage for a month or two. For longer storage, transfer the salsa to freezer-safe containers (leaving room to expand) and freeze. Salsa freezes well! If you have more ingredients, definitely try again using this recipe and the updates I now use in preparation if you have a food processor. 🙂
I followed the instructions to a T and it turned out horrible — bland, almost orange (not red) in color, and not spicy at all (2 serranos added). It’s also watery to the point of being a soup! I’m going to have to try to save at least a little bit of it and add it to some salsa verde that (thank goodness) I had in the fridge already. :/ I guess no short cuts will ever beat the real deal.
Sadly, my search for the best recipe wasn’t at an end, though. We found that the salsa wasn’t very spicy and when I took the time to look at the ingredients of bottled lemon juice (it must be bottled – fresh lemon juice doesn’t have the consistent acid level for canning) I saw that it’s full of preservatives! Great. I’ve got all these organically grown vegetables and I’m adding preservatives. Double boo.
No, Linda, this would not be safe to can using grape and/or cherry tomatoes, they are much to low in acid. There might be a salsa recipe developed specifically for them, but I don’t know of one. You can always freeze it and then it would be fine – and yes, process all in a food processor without peeling! I’ve frozen this salsa before and it does fine, so this may be a good option for using up your small tomatoes.
That’s correct, Book. What’s interesting though is that the largest manufacturer of canning jars and lids (they make Ball, Bernardin, Kerr and Golden Harvest products) recently changed their guidelines to now specifically instruct consumers NOT to boil/sterilize the lids, otherwise a poor seal will result. Instead they recommend extending the processing time to 10 minutes in an effort to kill any bacteria that might be present in the jars.
I had save this recipe cause I knew it would be good, and it proved to be the best one I’ve ever made. My ratios of spices and peppers were a little altered, and I had a can of Muir Glen fire roasted, crushed tomatoes which added a little more depth perhaps, but it’s a big winner. I filed this in “Make Again” for sure! Thank you – love your emails.
I love this recipe! I couldn’t peel my tomatoes by using the broiler as I was having oven issues so I did it the old fashioned way. I also put in juice of 4 limes and only one jalapeño because we don’t like it too spicy! I must say whatever amount I got was enough to do exactly 12 pint sized jars! I won’t be giving much away as I haven’t made salsa in years and once you make it yourself it’s hard to go back to store bought. Guess I’ll be making more next year!