Making and Canning Fresh Chunky Salsa - Complete Walkthrough
ฝัง
- เผยแพร่เมื่อ 3 ต.ค. 2019
- In this video I make 6 quarts of fresh salsa and preserve it in jars. We'll go through the entire process, from preparing the ingredients, cooking, and canning.
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Equipment I used in this video:
Hot water bath canner
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Canning tool set
amzn.to/2pLrzDR
TUO Santoku Knife
amzn.to/2oQHi3Y
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See this page for more info, photos, and the full recipe:
www.greatlakesprepping.com/re...
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Here's the basic recipe:
20-25 roma tomatoes (skinned and chopped)
3-4 large Spanish onions (chopped)
3-4 large green peppers (chopped)
2 poblano peppers (chopped)
3 jalapeno peppers (chopped)
4-5 cloves garlic (finely chopped)
2-3 tablespoons fresh cilantro (finely chopped)
1 cup white vinegar
2 tablespoons salt (optional)
Combine all ingredients in large pot. Heat to boiling, then reduce to simmer for 20-30 minutes.
Sterilize jars and lids. Add 1/4 teaspoon citric acid to each quart jar (1/8 teaspoon for pint). Fill jars with salsa, de-bubble, and wipe jar rims. Put lids and rings on jar, and place into hot water bath canner. Fill canner with enough water to cover the jars completely. Heat water to boiling. At this point, process for 20 minutes (quarts) or 15 minutes (pints). After processing, remove jars from canner and place on counter. Leave undisturbed for a day. Refrigerate jars after opening.
Makes about 6 quarts.
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*Disclaimer: While canning salsa in quart jars is common and done safely and successfully by many people, there is no "official" recommendation for canning salsa in quarts. Due to its density and the ratio of low-acid ingredients (onion, peppers), the only "official" recommendation for canning salsa is in pint jars or smaller. As with all home canning, do so at your own risk, and inspect everything before eating.
For "approved" salsa recipes from the National Center for Home Food Preservation, visit this link:
nchfp.uga.edu/how/can_salsa.html
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I love how you present your videos. No nonsense, silly music or dumb chatter. Just getting it done and on to the next one.
Thanks Mike. I certainly try to stay on point.
amen to that 🙌🙌
Couldn't have said it better. Many channels are so full of themselves they chatter about things we don't care about. Title of video should depict the content of the video. That way we can reference it later on to view again if need be.
@@GreatLakesPreppingkeep it up in how you are managing your new videos. This is how I like and want videos to be. Right to the point and without a single distraction. I instantly subscribed. This is the first video I came across now, and love it.
@@marciturner4980 Thank you Marci, I appreciate it!
This dude is the hummingbird of The cutting board
When blanching your tomatoes for peeling, use your canning rack to put them in and take out of the water all at once. Just load it up then drop in boiling water.
Great tip! I love this idea.
Brilliant!
Actually just freeze em overnight, take em out and skins pop off without any effort
Blannnch
I am very impressed at the speed you chop without cutting your fingers 😁
Thank you for showing how to make salsa. You don’t waste time showing cutting ingredients like other videos! I like your version
that's a joke right? you're funny
Omg I love the chopping sounds!!!! 😂❤️
That might be my favorite part !
And a left handed.
You should try watching again but put the play speed at 1.5 LOL I could still understand every word he said buy his chopping skill was amazing and funny. I love this recipe no matter what speed I watch it on but I would definitely add salt. 😎👍💜
@@GreatLakesPrepping watch your video at 1.5 speed you will really love your chopping skills LOL
Great video and recipe but I would definitely add salt. 😎👍💜
@@kchasehenson57 Ha, thanks Kathy!
I have made this twice now. It is honestly the best salsa I have ever tasted. Bit mild... I amped up the jalepenos. Few dashes of Worcestershire for depth and some lime juice at the end
Thanks for the comment, I'm so glad you are loving the salsa recipe (or close to it)!
Love a straight forward, no nonsense instructional video. Also nice your voice is easy on the ear. Thank you. New subscriber here, and I will be making this salsa this afternoon.! 🐦😊💖
Thanks Donna. I appreciate your comment, particularly because I sometimes worry that my voice sounds grating and irritating!
I can not Thank you enough! For the “Full Tutorials” !! I’m so excited for this recipe and so close to fruition 🎉
You're welcome Christy, I hope your salsa comes out great!
@@GreatLakesPrepping I canned my first batch on 7/21/2023, we could not wait any longer and opened it up on 9/15/2023! Absolutely delicious 🤤 we ate the whole pint in 2 days!! Just the 2 of us..🤣gonna have to make some quarts if I can convince my tomatoes that it’s time for them to finish their second harvest 😜❤️ I did add some of my homegrown Hot 🥵 jalapeños, cause we like “living that spicy life” here in Mississippi! Thank you again!
Those chopping sounds are all too satisfying 😆
Mesmerizing too!
Super annoying... it was all I could do to stick with the video.
You misspelled OBNOXIOUS
Loved the sounds of the chopping sped up. Great recipe and so clearly done. Thanks!
Thanks Kimberly!
The sped up chopping was awesome hahah!!
Although this is old I really appreciate the fact that you used the top portion if the green pepoer. Most cooks that I have watched would have thrown out the top portion. Good use of your priduce.
That's crazy! That's perfectly good green pepper. What a waste to discard that.
Thanks for this canning salsa recipe. I will b canning alot of this in the future. I will also pass your u tube channel onto my grandson who loves salsa also. Thanks so much & stay healthy from grandma Katie in Oregon
Very good. This guy does everything just right. My Grandmother was the first person in their area to can food. Around 1900. We have been a canning (real cans and jars) family since.
Do no use left over condiment jars from the store. Canning jars are heat treated glass for strength. The condiment jars are not and can break easily. Only use new lids, the bands and jars can be re-used. Since preservation depends on the vacuum seal on the jar, the condiment jars from the supermarked won't maintain that seal and can let bacteria into the jar and kill you.
Do not turn your cooled jars upside down. The lids are just painted. You want your food to rest against glass, not paint. I don't know where this silly habit got started, but it could kill you.
Tomatoes were one of the first foods home canned.
This funny little knife came with a knife set. I didn't think I would use it. It lives on my cutting board.
I use this exact same method to preserve nacho sliced jalapenos.
Salt is not not necessary. Strictly speaking, the citric acid is not necessary for tomatoes and peppers, but it makes a safer product, so use it.
If you intend to can (jar) very much stuff, get the Ball Blue Book. And last, but not least, don't use Grandma's recipes where the vinegar is diluted with water, get the Ball Blue Book and use the modern version of the recipe.
Where did you purchase the book ??
@@bustersmith5569
13:54
@@DebBeeman-ir9eu 15 .34
Great info and precious Pup. Thanks for sharing
Hello my friend, two days ago I picked my banana peppers from the garden and didn't know what to do with them. I've never tried canning though I've been very interested to do it. Well, I did it thanks to your tutorial on peppers. I had a great time doing it and it went so well that today I'm picking up the goods to make the salsa. Thank you so much for sharing your knowledge with all of us.
Hi Mark, that's great! I really appreciate comments like yours. I hope your peppers and salsa are delicious!
@@GreatLakesPrepping pick
I have been working really hard on all my veggies out of the garden and getting them canned. Loved watching your video.
Thanks Jacki!
The knowledge made me save, but Lina got me to subscribe. 🤣 What a STAR! 😍😍
Thank you Juliet. I'm sorry to say that Lena is no longer with us. She definitely was a star!
@@GreatLakesPrepping I'm so sorry for your loss! 💕
If you make a treat for yourself, your dog definitely deserves one too... thumbs up
Excellent video!
My first time canning was yesterday with some chow chow and since I have so many tomatoes in the garden I was going to try salsa this afternoon what a great video to start with :)
Thanks 😊
Thanks, it's definitely a good way to use up a bunch of tomatoes!
Wow, you go pretty fast. Thank you for sharing
God bless you richly.
Your knife skills are unparalleled!
Who needs a food processer when you have cutting skills like that!!!!
Dang, if I could only chop that fast! 😄 Love the fastforward effect.
Processor chops too fine.love my knife & board
That is the best salsa recipe and video I’ve seen. Omg the fast forward chopping sounds had me laughing lol. Great job! You explained the method beautifully!
Thank you Harphoney! I means so much to hear compliments like this! And the fast-forward chopping is my favorite part too :)
This is the one im useing, thank you much
@@GreatLakesPrepping The salsa recipe comes yellow flat at home, while, red from your house.
@@GreatLakesPrepping in my home, the salsa is yellow
been looking for a good canning video for salsa, FOUND IT HERE👍, I'm adding corn n black beans to mine, great job n thanks for links to alot of the tools I've been looking for
Thanks! Just keep in mind that corn and beans are low-acid ingredients, which can definitely change the "chemistry" of your canning recipe. I can't say for sure without reading up on it, but I believe that hot water bath canning is not going to be the safe option if you add corns and beans. Those ingredients generally require pressure-canning.
@@GreatLakesPrepping thanks, we use pressure canners, can wait to get the tools, win win
@@GreatLakesPrepping Good caution.
Watching a lot of Salsa videos, gonna try this one now
Awesome, let us know how it comes out!
so glad to find this recipe
I love this video.....fast-forwarding your dicing makes it so much fun to watch. Thanks for sharing the recipe....I'll be giving it a try.
Thanks Tonimarie. The fast-forward chopping seems to be pretty popular!
Just subscribed. I live in Michigan so ya got me there. I'm growing a lot of tomatoes this year and haven't made salsa in a long time. Looks like a good one to try.
It is!!!! My kids confiscated jars at Christmas. First time ever made it…..
Love the super speed ....gonna try this recipe
New subscriber. Love how you get to the topic of the video. No nonsense. Can't wait to see more of your content. I will definitely use your recipe for this salsa.
Thank you for the comment. I definitely try to keep these videos on point as best I can.
I love your technique of canning
I love this , good that you make food for yourself 🎉❤❤️🥰👍🙏🙏
Like a get-to-the-point presentation.
hey, just wanted to say very good video and well done. As a long term canner you explained this well.
Thank you Christina, I appreciate it!
We caned your recipe today. We got four pints. And a little bit for dinner. Thanks for posting!
Awesome, thanks Danny
luv the speed knife...showing one cut up of a veggie is fine..will definitely make this...like button hit.
I'm so excited to try this recipe I especially like that you don't want very very spicy salsa I'm going to make some for my mother
You made a great video! I followed it to make my own salsa this morning. 😀
Awesome, thank you!
Many thanks for a fantastic tutorial!!
wow that salsa looks great! You sure have some mad knife skills!! Marie from 🇨🇦
Ha, thanks! Fast-forwarding makes everything look more awesome :)
The chopping was so satisfying to watch and hear!
Thanks Lea, that's my favorite part too!
Excellent !
Love your sound effects!
Thanks! I think it's just the real sounds fast-forwarded.
GLP, I used aspects from the chunky and smooth salsa videos and made a small batch (3 pints). Used a green bell, poblanos, Hungarian sweet and hot, jalapenos and serranos, along with San Marzano and Roma tomatoes from our garden and onions and cilantro (I am one of the soap tasters, but I feel it's like bay leaves; I'd miss the flavor) from the store. A-maz-ing! Simple ingredients, mega-flavor! It could have been hotter... I think it is between mild and medium. Thank you for posting! On to pickled jalapenos and banana peppers (Hungarians...).
Rocking it from the east side of Cleveland, Ohio.
Thanks for your comment. Sounds like a great salsa day. Your pepper mix sounds great. I just wish I could handle more heat than I can! I gotta go pretty mild with mine.
Thank you for your expertise
Love your video and thank you for sharing the recipe below. Your knife skills are unbelievable!
Thank you Sandra!
Especially since you are left handed!
@@Franciso-so1bg Ha, with great left-handedness comes great power!
Excellent video! Thank you!
yeah the tutorial is awesome, I add juice of 3 limes instead of CA, and vinegar 7%. Thank you very much it was awesome to watch it
Thank you Donna!
Looks good. 😍
Wish I could chop that fast. Lol
How many cups of each ingredient?
Looks great.
Thank you for this gem
This video might be old but boy is it good!!!
So helpful and easy to understand
Great video. I used it last year and about to start chopping it up in a couple minutes.
Awesome, thanks!
That was great instruction! Very clear direction. And thanks for the Lena cameo at the end!!
Xs
Really enjoyed that! I will give it a shot, and will be sure to use the white vinegar!
Love this video, gets to the point. Thank you!❤👍
Thank you Sally, I'm glad you enjoyed it!
I love the cutting sounds and how fast you are!😂
I watched Northshore Prepper, and now Great Lakes Prepper, then onto Pennsylvania prepper. People who know how to live..
I have canned but this enspites me to do more.
Thanks Cherrie. There's always more canning to be done!
This was great! Thank you so much! :)
Thanks I will definitely try this 😄 😊
Yum! Can't wait to try this! I'm by Lansing bud nothing in my garden has produced yet this year so far. All of my corn, green beans, snap peas and broccoli all died. I've been gardening for over 10 years now and I've never experienced anything like this. Very telling of the times 😬 I'm praying within the next couple of weeks, it will be going crazy w produce.
Yes definite change! For me its after the rain
Northeast Ohio here and out of everything I planted I have just onions and tomatoes to harvest. Everything else died or just isn’t producing anything. Got my first tomato today and it was wonderful.
In Western MN we've been unseasonably COOL all summer. Where's that Global Warming we've had shoved down our throats since the 90's? We didn't have 1 day over 100° which is really odd for us & my watermelon are not getting ripe.
I'm in lansing also. Good luck
Just finished mine, made 2 types, like the one with cumin, cilantro, oregano, added some basil, and cayenne powder, tastes great
That's great!
This will be my 2nd year making your recipe!! So delicious, and I am so thankful! I grew everything going into the recipe this year! Yum! 🍅🌶🫑
That's awesome!
@@GreatLakesPrepping I have 62 pounds of tomatoes to work with right now, and that doean't count the fruit still on the vines! 😊 I use the salsa as the base for all of my tomato dishes! Love it!
@@GreatLakesPrepping just don't have onions or garlic
@@1LindaJMacKay 1st year of salsa @You
Really enjoyed your tips and your talent. Lena eating peanut butter was the best ending!
Thanks Buckeye! Yea, she is definitely the star of the show.
Love the speed chop
Thanks for the video !
Oh my goodness! I love Lena I love how her tail wags constantly she is a very grateful dawg I
Ha, thanks Victoria. I'm glad you like the salsa recipe and Lena!
Great, thank you
Great video. Thank you
Great video! I'll be doing this one for sure!
Awesome!
Looks wonderful
Thank you Pamela!
Thanks for sharing
Thanks! And cool dog.
Nicely done!
Thanks!
Love your videos! Thank you
Thanks Aide!
Love your editing!
Thanks Michelle!
It’s a lot of work chopping and preparing everything. That’s why it’s precious
Good job professional
That was the best video! Thank you so much for posting. I was mesmerized by for high speed chopping... Lol. Cannot WAIT to try this. Did you choose Roma for a special reason or flavor? I grew a ton of heirlooms but also several Jetstars which are very meaty. Was half thinking of throwing in some green tomatoes as well for an added twang.
Yum...thanks very much
Thank you Maria! Romas and similar tomatoes are great for things like salsa and sauces because they have more meat and less juice than something like a beefsteak or "regular" tomato. They're not so great for slicing on sandwiches, but they're excellent for cooking down. San Marzano are also excellent for this, but are more expensive and not every store has them. Anyhow, you could certainly use the tomatoes you grew.
Interesting method. I like to use small twist-off cap containers saved from earlier jam or pickles jars. I prefer smaller containers as large jars may not keep very long in the fridge. I make my salsas without vinegar or citric acid though and I also add salt and a pinch of sugar to round off the already acidric tomatoes.
I think yours don't last in the fridge because you don't use vinegar? I have disposed of all my containers that were not real canning sealers. I'm over 80 and have used them in the past but having accumulated three generations' worth of sealers, I realize there's a problem with the tops and taking a chance on them breaking in the canning process. The recipe I use has gone through three generations back to women born before 1900 and this video is EXACTLY what our family has done except we have never used anything but white vinegar. I am amazed I actually ran into this post. Shucks, maybe he's a distant cousin. Good luck with your future salsas. Experiments are also very interesting to read about.
I love salsa, my favorite.
Ugugugugu
Good job like your video you really help me a lot and learning how to appropriately can I really like your video and thanks for the salsa video I'm going to make me some salsa thumbs up
Looks amazing
Thank you John
love that dog
Thanks good video
Loved your video
Thanks Jeanette!
This resembles my recipe . I also save the skins and put them through the colander to capture the juice, plain and then when I cook down the salsa a bit and save that juice cook it down for cubes to put in pasta, instead of buying tomato paste.
It has enough concentrated tomato flavor to be used as a tomato paste?
Great video, thank you for sharing …
Thank you Tara!
Good video thanks ❤
Yum
Good job man!
Thanks Rob!
Muy bueno lo voy a hacer Thank You
A damp cloth under that cutting board will keep it in place.
Man your chopping them like flash would lol wished I was that fast chopping lol
Good job canning.
Wow! Wish I had your knife speed. Great video.
Thank you Larry
Looks good
It’s the ASMR for me 🥴❣️