Tomatoes are starting to ripen so we’re starting to can salsa. We were given a great recipe by a friend last year and are making it like crazy this year. I didn’t keep track of how much we made last year but I suspect it was 25-30 pints. We are planning to make a lot more this year. From last year’s work, we learned a few things that has made the first batches a little easier. Roma tomatoes seem to peel the easiest for us.
We freeze the tomatoes in advance and then let them slightly defrost before peeling them. In a half-frozen state, the skins just pull right off. We never make double recipes because our recipe requires that we boil the brew for 10 minutes. Boiling something thick for that long splatters all over. Our pot isn’t big enough to even really contain a single recipe. We also hand chop onions and green peppers but use a processor on the hot peppers. Most folks seem to like big chunks of sweet peppers and onions but a big chunk of habanero can bring about a religious experience…usually losing religion actually!
Anyhow, we love salsa! We eat the stuff on tacos, eggs, baked potatoes and with nacho chips. Typically, we make two varieties, one pretty hot and one mild. Emily is starting to enjoy the hotter variety so we may increase production of that. We usually use a mix of jalapenos, cayennes and habaneros though we haven’t found habaneros for sale yet. Our crop of them failed miserably. Enough about that…the point is, salsa has to be one of my favorite things to can. Bring on the ‘maters!