Sure, here’s a concise guide for canning salsa and pasta sauce, each with a classic recipe. Both are great for preserving the flavors of summer and can be used throughout the year.
Salsa Recipe
Ingredients:
- 10 cups tomatoes (peeled, chopped)
- 1 ½ cups onions (chopped)
- 1 cup bell peppers (chopped, any color)
- 1 cup hot peppers (chopped, adjust for heat preference)
- 4 cloves garlic (minced)
- 1 cup vinegar (5% acidity)
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
Instructions:
- Prepare Tomatoes: Blanch tomatoes in boiling water for 1 minute, then transfer them to an ice bath. Peel off the skins, chop the tomatoes, and set them aside.
- Mix Ingredients: In a large pot, combine chopped tomatoes, onions, bell peppers, hot peppers, and garlic.
- Add Seasonings: Stir in vinegar, sugar, salt, cumin, oregano, and black pepper. Mix well.
- Cook Salsa: Bring the mixture to a boil over medium-high heat. Reduce heat and simmer for 30-45 minutes, stirring occasionally, until the salsa thickens.
- Prepare Jars: Sterilize canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
- Fill Jars: Ladle hot salsa into the hot jars, leaving ½ inch of headspace. Wipe rims with a clean cloth to remove any residue.
- Seal Jars: Place lids on jars and screw on metal bands until fingertip-tight.
- Process: Process in a boiling water bath for 15 minutes, adjusting for altitude if necessary (add 5 minutes for every 1,000 feet above sea level).
- Cool and Store: Remove jars from the water bath and let them cool on a clean towel or cooling rack. Check seals after 24 hours—lids should not flex up and down. Store sealed jars in a cool, dark place.
Pasta Sauce Recipe
Ingredients:
- 12 cups tomatoes (peeled, chopped)
- 2 cups onions (chopped)
- 4 cloves garlic (minced)
- 1 cup carrot (grated)
- ¼ cup olive oil
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste (optional, for thicker sauce)
Instructions:
- Prepare Tomatoes: Blanch and peel tomatoes as described in the salsa recipe. Chop them and set aside.
- Cook Vegetables: Heat olive oil in a large pot over medium heat. Add onions, garlic, and grated carrot. Sauté until onions are translucent.
- Combine Ingredients: Add chopped tomatoes to the pot. Stir in basil, oregano, salt, and black pepper. If using tomato paste, add it now to thicken the sauce.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 1-2 hours, stirring occasionally, until the sauce thickens to your liking.
- Prepare Jars: Sterilize canning jars and lids as described in the salsa recipe.
- Fill Jars: Ladle hot sauce into hot jars, leaving ½ inch headspace. Wipe the rims to remove any sauce residue.
- Seal Jars: Place lids on jars and screw on metal bands until fingertip-tight.
- Process: Process in a boiling water bath for 35 minutes. Adjust time for altitude if needed.
- Cool and Store: Allow jars to cool completely on a towel or cooling rack. Check seals and store jars in a cool, dark place.
Both these recipes are great for home canning and should give you delicious, preserved salsa and pasta sauce to enjoy year-round.
