Canning: Spicy Tomato Salsa & Tomato Juice

I am always looking for new canning recipes, and I’m currently obsessed with dried chiles, so when I came across the Spicy Tomato Salsa in my Ball book, I knew I needed to try it.  Having made a batch and tasted the results, I can now say this will be my go-to salsa for a while.  The flavor is SOOOO yummy, but not too hot.

Here is the recipe I ended up with.  It’s not EXACTLY the Ball recipe, but pretty close — definitely didn’t change anything that would affect the safety for water bath canning:

Spicy Tomato Salsa: (adapted from the Ball Book)

9 dried chili ancho peppers
12 cups peeled & cored tomatoes
3 cups chopped onions
1.5 cups chopped cilantro
15 cloves chopped garlic
6 diced jalapeño peppers (you can leave the seeds in or out, depending on how hot you like the salsa)
3/4 cup red wine vinegar
1 Tbs. salt

Dust off and seed your chiles.  Soften them by covering them in hot water.  (About 15-20 minutes).

Prepare your jars.  In a food processor, combine onions, cilantro, garlic & peppers.  Blend until smooth.  Add the softened ancho peppers and a little (1/2 to 1 cup) of the water they soaked in, and blend it all together.  In a large stainless steel pot, combine tomatoes, pureed mixture, vinegar & salt.  Bring to a boil, stirring frequently.  Reduce heat, and boil gently, still stirring frequently, until slightly thickened (About 10 minutes).  Use an immersion blender to blend the tomato mixture.  Ladle the hot salsa into your prepared hot jars.  Process for 15 minutes in a waterbath canner.

Makes 5 pints + 5 jelly jars.

What to do with all that tomato juice you squeezed out of the tomatoes before making salsa?  Well, don’t let it just go to waste… SAVE it!  Tomato juice is great to use in soups, stews, rice, etc.  If you want, you can add 1 tsp. of salt per quart of juice.  You also need to add lemon juice to each jar to help with acidification.  You need 1 Tbs. of lemon juice per pint, or 2 Tbs. per quart.  Bring the juice to a boil, then ladle the hot juice into hot jars – and don’t forget to add your lemon juice!  Process in a water bath for 35 minutes for pints and 40 minutes for quarts.

So pretty!  These will have some settling, but that is perfectly fine.  Doesn’t it feel good for all that good juice to not go to waste?

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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

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One Response to Canning: Spicy Tomato Salsa & Tomato Juice

  1. Siggy Cain August 9, 2012 at 9:50 am #

    Hi Laura. I just completed my very first canning experience ( successfully ) using your salsa recipe and OH WOW!! I can’t tell you how pleased I am. Tasting the results, I find layers of rich, smokey, earthy flavors that surpass so many salsas which I have tried. Using the Ancho Chilis sets this recipe apart from so many and I am glad I spent the time looking for this delightfully delicious salsa to enjoy until the next time comes to make more!
    Thank you for sharing!


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