We recently hosted a canning class taught by Marisa McClellan of Food in Jars. The hands-on canning class, at Fillmore Container, focused on tomato salsa. Marisa talked about the basics of preserving tomatoes including the importance of acidification when preserving tomatoes.
The Tomato Preserving Guidelines from Penn State Extension offer some very helpful information about working with tomatoes and includes a variety of preserving recipes including, Spaghetti Sauce with Meat, Standard Tomato Ketchup, and Barbecue Sauce.
In addition to the basic tomato salsa recipe below, we also like making this Choice Salsa Recipe because the recipe allows you to can salsa safely using varied ingredients. We also have a round-up of Salsa recipes here, and other tomato-based preserving recipes here.
6 pounds tomatoes, peeled and chopped
4 cups chopped onion
2 cups chopped sweet red peppers
3 1/2 cups apple cider vinegar
1/2 cup sugar
1/4 cup bottled lime juice
8 garlic cloves, minced
5-6 jalapenos, minced
2 tablespoons sea salt
1 cup chopped cilantro
(We doubled this recipe during the class, so that everyone could take home a jar.)
Prepare a boiling water bath and 8 regular-mouth pint jars.
Combine the tomatoes, onion, peppers, vinegar, sugar, lime juice, jalapenos, garlic, and salt in a large, non-reactive pot. Bring to a boil and simmer for 10 minutes. When that time has elapsed, stir in the chopped cilantro.
Taste and add additional jalapeno, lime juice or salt should it need additional balance.
Ladle hot salsa into prepared jars, leaving 1/2 inch headspace. Wipe the rims, apply lids and rings and process in a hot water bath for 15 minutes.