How to make the best chunky tomato salsa and to preserve it using the water bath processing method.
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- Опубліковано 21 вер 2024
- Making salsa has long been an early fall tradition in my house. In this video, I show you how to make my favourite tomato-based salsa. The recipe at cansanity.com/... for "Mama's Chunky Tomato Salsa" only requires that you have about 8 pounds of roma tomatoes, but I like to make a lot of salsa for the winter. So, when I make salsa, I usually make at least 4 or 5 batches of the recipe. In the video, I show you how to be efficient at processing an entire bushel of tomatoes into salsa in just one day.
My favourite mild flavoured peppers are poblanos, and regardless of whether I am making mild, medium or hot salsa, I always use poblano peppers as one of the ingredients. When adding hot peppers for mild salsa, I use jalapenos and for medium-hot salsa, I like to use serrano peppers or habaneros. I also demonstrate how to blanch, and peel roma tomatoes, as well as how to prepare the rest of the ingredients. You will also see how I process the salsa using the water bath processing method.
This is one of my all time favourite recipes for canning. I hope you enjoy the video and get a chance to make the recipe. Please subscribe to the UA-cam channel and check out cansanity.com/ for more fantastic recipes.
It’s a lot easier with a tomato press!! Just made my salsa today. Passata next on the list. With a tomato press it’s a breeze.
Yes, you could use a tomato press if you just want to remove the seeds and skins and end up with the juice and pureed pulp. I like my salsa chunky and so this video shows you how to make it that way. I do use the KitchenAid Fruit/Vegetable (would be the same as a tomato press) strainer attachment for my KitchenAid mixer to make my pasta sauce and it definitely is a game changer for time. Here is the link to that video ua-cam.com/video/34mfdrg9Pqw/v-deo.html Happy Canning!
My favorite salsa is presidents choice White corn and black bean ,its amazing and I've never tasted anything better.
We made this salsa this past weekend and the recipe was amazing! We are so happy with how it turned out - definitely making it an annual event! Thank-you Cansanity for assisting with some pro-tips and for this awesome recipe!
Awesome! So glad you are making it an annual event!
Fantastic video! Very good instructions! My tomatoes are starting to come in so will definitely be making this recipe!
Thank you! 😃 Very happy to help. Have fun making your salsa!
Women with these skills are more rare than chicken lips.... and more valuable than 100 of today's typical narcissistic Jezebels...
Great video Lou. Way more than I'd ever do myself but looks great.
Thanks Laura!
Thank you for the precise demonstration! I’ve never chopped a hot pepper, but plan to make some salsa this year
Great instruction and very well spoken. Your communication ability is exceptional. I love salsa mexicana , pico de gallo and it's cousin salsa verde (tomatillos based salsa.) I use lime juice instead of vinegar. Lemon and lime juice are slightly more acidic than vinegar. The higher the acidity the safer the canning. Some people prefer the tastes of lemon or lime juice over vinegar, as I feel it has a milder flavor. I sometime put another dimension to my salsa with the addition of mango, black bean or corn. I also will blend either salsa or salsa verde into a smooth enchilada sauce. I doubled back and watched more of your videos and they are all the same (great)....forgive my vernacular..."you rock the house." Smashing the subscribe button and "thumbs up (double.)"
Thank you so much for your kind words. I am so happy to share all that I have learnt over the years and it is so great to get such wonderful feedback. I am knee deep in tomatoes right now as my garden did not disappoint this year. I have already canned 35 pints of salsa, 18 jars of pasta sauce and 12 jars of tomato lemon basil soup...and still going. Happy canning! 😃
soup out of the tomatoes...can you put a video on that?@@cansanity
Here is the link to the recipe cansanity.com/?page_id=3154 and the link to the video is at the bottom of the recipe. Just made some more of this today! Enjoy! 😃
@@cansanity thank you, please other readers follow the link.
You are a blessed wife😊
I only use Parsley
Would it be possible for you to make it where we can save the video in a list, please? Thank you! :)
I have created a salsa playlist for the Cansanity channel. So you can view it there anytime. Alternatively, you can create a playlist of your own by clicking the "..." (the more symbol) and choosing the "save" option. Choose "create a playlist", name it and click save.
I've never seen anything like that yellow scooper thingy before. I have one but it doesn't have the catcher container on the end. Can you tell me where you got that please? Loved your video. Thanks!
That is a bench knife or scraper. Mine is Wilton brand but I see you can get a similar one at Lee Valley. Here is the link www.leevalley.com/en-ca/shop/kitchen/bakeware/pastry-tools/75968-bench-scraper?item=EV460&CAN-EN%7CPLA%7CPMax%7CKitchen%7CLowPriceTier&gclid=CjwKCAjwkNOpBhBEEiwAb3MvvVF5AqZp1jDzpN0ck8b9ICMOQ1g9zAFrPHCP4qIPFQPjELtTrQf0shoCB3UQAvD_BwE
THANK YOU! @@cansanity
The link that you sent me is like the one I already own. I like yours better as it has the container on the handle side. I'll look for Wilton. Thanks again!
Hi Cansanity enjoyed your video but have a question how hot is your medium hot salsa with habanero and Serranos without seeds don’t like tuns of heat but a good medium. Thanks
I like the heat on my medium salsa. It is detectable but palatable for most who like a bit of heat. If you want a mild heat use Jalapenos.
I'm new here. I'm also newer to canning but I double and triple batches. Why don't you do that with this. Or does the recipe tell you not to? God bless
Welcome! In the video, I do show how I make double and triple batches of salsa and my process for getting the best flavour. Here is the recipe ( cansanity.com/?page_id=3109 ). To get the best flavour you need to cook the tomatoes first. (See the recipe cansanity.com/?page_id=3109) All the cook times in this recipe are accurate when using the listed amount of tomatoes and ingredients. This does mean that to follow this recipe, you need to cook each batch in separate pots, that is, cooked one batch at a time. The first cook of the peeled and diced tomatoes listed in the recipe is for reducing the liquid in the tomatoes. This reduction is important for flavour, consistency, ratio of tomatoes to the other ingredients and acidity. Acidity is very important when canning salsa because it is the acidity that ensures that the home canning is shelf stable.
It was a large amount. I normally can about 3-4 pint jars. I also do the cooking in a insta-pot. She presented two bags of tomatoes that were 1/2 bushel each...so 1/2 bushel is roughly 25lbs or 18 quarts. You would double that 50lbs or 36 quarts for a bushel. With production like that it almost like production for retail or for a group to share.
I've never seen anyone drain the tomatoes first... I've always followed ball recipes.
And addition of tomato paste would make a very nice thick, meaty salsa. All that's missing is the lime or lemon juice.
Damn girl that looks very hard and very expensive. since you are married I won't ask for anything else just one jar of the mild please thank you I really enjoyed your video!
Glad you enjoyed the video! ☺️
The whole point pf the video is instruction for you to make your own.... 🤔😂but, yes I would buy her salsa roadside or farm stand.
I was wondering what the cost was not counting labor or the jars ?
Nothing like homemade!! And many grow these ingredients 😊
During the season you can buy the "second" tomatoes at a reduced cost. You can pick up a bushel for under $15 (US.)
May I ask why do you sterilize the rings?
Thanks for the question. It is good practice to sterilize anything that might come into contact with the jar or it's contents.
Cilontro and parsley are way different tastes
I didn't hear the measurements for onions garlic or cilantro?
Recap: 2 cups chopped onions, 5 cloves garlic, 1/2 cup chopped cilantro or parsley. Here is the full recipe found at our website cansanity.com/?page_id=3109