Thank you so much, I've been searching for a great salsa recipe, that I can, can without the whole cup of vinegar. This is great. I'll be making mine today.
Made this salsa last year, all my family LOVED IT! Canning this weekend and almost had a heart attack when I couldn't find this video. Definitely writing the recipe down and saving this video. Making at least 30 jars of this. 😁 Thank you for the recipe!!
I really liked your video. You make it look so simple and including the recipe is awesome. I am going to use your recipe for my salsa this year. Last year, my salsa was real watery, and watching this video helped me to learn to cook it down. I was thinking cook less for not so watery, so I will cook it down this time. Thanks so much.
I'm glad it helped. This is a great recipe to use as a spaghetti sauce and chili mix also so it's a very versatile staple for your pantry. Thank you for stopping by and commenting. Lisa
Hello Lisa! I'm gearing up for a full canning season! I live in MI and our canning season is later than yours so it's just really starting for me. I like the idea of adding a half and half mixture of the vinegar and lime juice. I think I definitely will do that this year! Thanks for sharing! I know you made this video last year but still enjoy watching it! Have a great day!
Lisa, thank you so much for your recipe. We like a really thick salsa & the one I canned last year was too soupy. This time I know to cook it down more. Also I believe I'll remove the skin & seeds. This is just great & I can't wait to can up a batch!
This sounded so good. I have so many tomatoes now I have been freezing them with all the other things I'm canning. Can I do this with frozen tomatoes? God bless
You are the master canner Lisa (is canner a word :). I love salsa and because I don't eat chips, I eat it like soup... and quite a bit of it :) Thank you for yet another awesome and detailed video Lisa!
I've made salsa 3 days in a row. I had salsa for dinner two nights in a row. Iol I could live off that stuff. Today's batch wasn't for canning so I got to add more goodies. I was a very happy camper. Thank you for the support. Love you, girly.
Will do. I also think I will roast the tomatoes first, and probably fry up the rest of the veggies with garlic. Gives it that smoky taste. For spaghetti sauce, won't do that. Thanks again!
You're making me want salsa. :) I never can enough for the year. I've been planting my tomatoes today. Hoping I have a bigger yield than last year for more salsa. Thanks for the support. Hugs.
I do too. There's a big taste difference in lemon and lime. I use this for loaded baked potatoes. I love salsa. Thanks for watching and commenting. I really appreciate the support. Hugs
I canned 7 pints today. I used a recipe from their site too. I was going to use this one, but I wanted a bit more seasonings and spice. I'm having SO much fun!
Lisa, what an awesome recipe! I've tried quite a few, but they were always to thin & soupy. Cooking it down is really the way to go for us. Love the lime too. Now, I think you said pint jars, but those look like quart sized to me. Which size jars do you use? We use a lot of salsa in my family, but I'd love your opinion on if pint or quart jars are better in the long run. Thanks so much!
Hi Lisa! Loved the video and the recipe. I am getting ready to try this and was wondering if the weight of the vegetables is weight before trimming off stems, seeds, blemishes, etc or after? Same with tomatoes. 5 lbs before coring or after. Thanks so much! Just waiting on one more lb of tomatoes from the garden. Maybe tomorrow!! Can't wait to hear from you!!
The tomatoes are suppose to be before wieght. Since the recipes for Ball and the nchfp almost never specify on low acid foods I always weight before just for safety. Spices are usually to taste as long as you know which spices are safe to can with. Some get very bitter after canning. I've found I'm not a fan of rosemary if it's canned. To me it can ruin a whole batch of food when canning with it. The most important thing to remember is... if the recipe says boil or simmer for 20 minutes you have to at least go to the required time but with salsa it's all about cooking it down so you don't have watery salsa. If the recipe says 10 minutes that doesn't mean you have to stop at 10. This is our fav by far. Taste it before you jar it just to make sure you are happy with the amount of spices added. The lime doesn't give it a lime taste it only enhances it without the salsa tasting like vinegar. Hope you enjoy it. Let me know. Thanks for tuning in. Hugs, Lisa
Looks delicious. I'll try this next week. Thank you lovely Lisa. Just to clarify did you use canning salt or regular table salt in the recipe? I'm not clear with the difference. Blessings!🍅🌶
It would be canning salt since the recipe is for canning. This is my favorite recipe. It's a great recipe even for not canning but I add an apple to it. The trick to canning salsa is cooking it down so it's not watery. Hope this helps. Thank you for your support. xoxo, Lisa
Lisa, the chopping thing-a-ma-jigger is awesome, what is the name of it? Awesome video! I also found you on accident looking for information on using Lime juice instead of vinegar. Do you ever use Ball citric acid instead of vinegar, lemon, or lime? So happy I found you.
Thanks, Chuck. You can add other spices but you gotta let it cook down. Nothing worse than soupy salsa. I love the cilantro flavor added. I was just at your channel checking out the frame on your first greenhouse. I'm trying to figure out a way to keep the frame I have but add to it to. I have a very strong frame but the cover is terrible which means I will need to add some wood to the frame to attach the cover to. My gh was a bust this year. The heat has been too much for it. Thanks for the support, Chuck.
You're very welcome. This is a great recipe. Not only is it great salsa it's an awesome base for chili and spaghetti sauce. I'm hoping to get at least 50 pints canned this summer. Thanks Raven for stopping by. Lisa
You can use any pot with a lid that's tall enough for the jars to be covered with water by 1". The jars will need to sit on a rack so the water can circulate around the jars while canning. You can make a rack by tying canning rings together or use a dish towel in the bottom of the pot. Thanks for stopping by. Lisa
I didn't know this. I try to remember to put the link in the description box where you can just put in your address and up pops your alt. I don't always remember. Thanks for the support JoAnn, Hugs, Lisa
Yes, you did post it. I decided to get the exact elevation for our house tough as our town spans between (per google earth) about 2700 to 3400 feet within the same zip code. We are towards the higher elevation. I wouldn't want to be off.
I so glad you are keeping it safe. One accident is all it takes. There's no do-overs. Where I camp it's so mountainous the range of elevations for one zip code is crazy. I'm in a low area compared to a lot of my neighbors. I should check some of their addresses to see what the difference is. xoxo, Lisa
Until you and I were talking about this I had never thought to check my neighbors. I looked and just a few houses up from me have an altitude over me by 100". I was shocked. That could be the difference in canning times for some places such as yours. This house isn't more than 300" away. I'm so glad we were talking about this. Thank you.
Good video very complete, except most important part of canning. She forgot to mention or show how to test jars making sure they sealed. By tapping on and checking lids.
EXCELLENT VIDEO...
Thank you for sharing this video.
Finally a good recipe, I just leave the cilantro out, hate the taste of cilantro,thank you and I like the presentation, no fake just plain and simple.
Thank you so much, I've been searching for a great salsa recipe, that I can, can without the whole cup of vinegar. This is great. I'll be making mine today.
Made this salsa last year, all my family LOVED IT! Canning this weekend and almost had a heart attack when I couldn't find this video. Definitely writing the recipe down and saving this video. Making at least 30 jars of this. 😁 Thank you for the recipe!!
I really liked your video. You make it look so simple and including the recipe is awesome. I am going to use your recipe for my salsa this year. Last year, my salsa was real watery, and watching this video helped me to learn to cook it down. I was thinking cook less for not so watery, so I will cook it down this time. Thanks so much.
I'm glad it helped. This is a great recipe to use as a spaghetti sauce and chili mix also so it's a very versatile staple for your pantry. Thank you for stopping by and commenting. Lisa
Found you by accident, subscribed on purpose - thanks for the video, just what I was looking for!
Thank you. :) Welcome to my crazy world. I appreciate the support. Lisa
Thank you for a good and easy salsa recipe. I am making some this afternoon!
You'll love it. It wont be soupy as most salsa's are. Thank you for watching. Lisa
Great video Lisa! Thanks for the inspiration... I'll be using your method with my garden's harvest.
Thanks for stopping by Shari. Glad it helped.
Hello Lisa! I'm gearing up for a full canning season! I live in MI and our canning season is later than yours so it's just really starting for me. I like the idea of adding a half and half mixture of the vinegar and lime juice. I think I definitely will do that this year! Thanks for sharing!
I know you made this video last year but still enjoy watching it!
Have a great day!
Thanks Vickie. Try using it for spaghetti sauce and chili bases. You'll love it! Thank you for stopping by. I appreciate the support. Hugs, Lisa
Lisa, thank you so much for your recipe. We like a really thick salsa & the one I canned last year was too soupy. This time I know to cook it down more. Also I believe I'll remove the skin & seeds. This is just great & I can't wait to can up a batch!
How long do you cook it down?
I saw in another video a woman cooked her for "6" hours!!!! Too long.
Just found your channel today. Looking forward to watching more of your videos. Have a blessed day!
This sounded so good. I have so many tomatoes now I have been freezing them with all the other things I'm canning. Can I do this with frozen tomatoes? God bless
You are the master canner Lisa (is canner a word :). I love salsa and because I don't eat chips, I eat it like soup... and quite a bit of it :) Thank you for yet another awesome and detailed video Lisa!
I've made salsa 3 days in a row. I had salsa for dinner two nights in a row. Iol I could live off that stuff. Today's batch wasn't for canning so I got to add more goodies. I was a very happy camper. Thank you for the support. Love you, girly.
Lisa'sWorld
Love you too Lisa!
Love this recipe! Our preferences are almost exactly alike, except for the green bell pepper.
This makes the best spaghetti sauce and chili. You have great taste. :) Thanks for watching. Lisa
Will do. I also think I will roast the tomatoes first, and probably fry up the rest of the veggies with garlic. Gives it that smoky taste. For spaghetti sauce, won't do that. Thanks again!
You're making me want salsa. :) I never can enough for the year. I've been planting my tomatoes today. Hoping I have a bigger yield than last year for more salsa. Thanks for the support. Hugs.
You are a good teacher. Can I add garlic to the recipe?
I love the lime juice with the salsa, much better than the lemon juice
I do too. There's a big taste difference in lemon and lime. I use this for loaded baked potatoes. I love salsa. Thanks for watching and commenting. I really appreciate the support. Hugs
I canned 7 pints today. I used a recipe from their site too. I was going to use this one, but I wanted a bit more seasonings and spice. I'm having SO much fun!
Yay. I love salsa. I'm eating Pico de Gallo now. I'm always exhausted by the time summer is over. lol
Great video, thank you!
Thank you for watching. Lisa
Thanks for the informative video - make 16 pints today. Very, very good!
This recipe also makes a great base for chili and spaghetti sauce. Thanks for watching. LIsa
Lisa, what an awesome recipe! I've tried quite a few, but they were always to thin & soupy. Cooking it down is really the way to go for us. Love the lime too. Now, I think you said pint jars, but those look like quart sized to me. Which size jars do you use? We use a lot of salsa in my family, but I'd love your opinion on if pint or quart jars are better in the long run. Thanks so much!
It has been 3 years and still no answer?
Thank you for link. I am at a high altitude so I have to boil for 25 minutes. This is my first time so I hope that is accurate. Crossing my fingers.
Good live thanks looks good
Hi Lisa! Loved the video and the recipe. I am getting ready to try this and was wondering if the weight of the vegetables is weight before trimming off stems, seeds, blemishes, etc or after? Same with tomatoes. 5 lbs before coring or after. Thanks so much! Just waiting on one more lb of tomatoes from the garden. Maybe tomorrow!! Can't wait to hear from you!!
The tomatoes are suppose to be before wieght. Since the recipes for Ball and the nchfp almost never specify on low acid foods I always weight before just for safety. Spices are usually to taste as long as you know which spices are safe to can with. Some get very bitter after canning. I've found I'm not a fan of rosemary if it's canned. To me it can ruin a whole batch of food when canning with it. The most important thing to remember is... if the recipe says boil or simmer for 20 minutes you have to at least go to the required time but with salsa it's all about cooking it down so you don't have watery salsa. If the recipe says 10 minutes that doesn't mean you have to stop at 10. This is our fav by far. Taste it before you jar it just to make sure you are happy with the amount of spices added. The lime doesn't give it a lime taste it only enhances it without the salsa tasting like vinegar. Hope you enjoy it. Let me know. Thanks for tuning in. Hugs, Lisa
Looks delicious. I'll try this next week. Thank you lovely Lisa. Just to clarify did you use canning salt or regular table salt in the recipe? I'm not clear with the difference. Blessings!🍅🌶
It would be canning salt since the recipe is for canning. This is my favorite recipe. It's a great recipe even for not canning but I add an apple to it. The trick to canning salsa is cooking it down so it's not watery. Hope this helps. Thank you for your support. xoxo, Lisa
Lisa, the chopping thing-a-ma-jigger is awesome, what is the name of it? Awesome video! I also found you on accident looking for information on using Lime juice instead of vinegar. Do you ever use Ball citric acid instead of vinegar, lemon, or lime? So happy I found you.
Hello Lisa,
I know this is a three year old video but it's great stuff. You earned a like and I also subscribed.
Keep on canning!
This looks like a great mix Lisa. I am going to use it the next time I make Salsa.
Thank you mam!
Chuck
Thanks, Chuck. You can add other spices but you gotta let it cook down. Nothing worse than soupy salsa. I love the cilantro flavor added. I was just at your channel checking out the frame on your first greenhouse. I'm trying to figure out a way to keep the frame I have but add to it to. I have a very strong frame but the cover is terrible which means I will need to add some wood to the frame to attach the cover to. My gh was a bust this year. The heat has been too much for it. Thanks for the support, Chuck.
very nice ernie
Thanks so much!
You're very welcome. This is a great recipe. Not only is it great salsa it's an awesome base for chili and spaghetti sauce. I'm hoping to get at least 50 pints canned this summer. Thanks Raven for stopping by. Lisa
Thanks for your kind reply, and for everything Lisa's World!
Thumbs up!
Thanks you, Linda.
I'm going to watch your video next. Have a blessed day!
I make my own salsa every few days (it goes fast) about 64oz. Would like to make more to can. How much lemon juice should I use per 64ozs?
How long it’ll last canned?
What is the recipe for salsa using only lime juice? Thank you
how long does it last ? It is okay to use lime juice instead of lemon? I am in learning stage..
I only have a pressure canner and I would love to make a homemade salsa. Can I use a pressure canner for salsa?
You can use any pot with a lid that's tall enough for the jars to be covered with water by 1". The jars will need to sit on a rack so the water can circulate around the jars while canning. You can make a rack by tying canning rings together or use a dish towel in the bottom of the pot. Thanks for stopping by. Lisa
I add tomato paste to my salsa to make it thick. Then I can use even use cherry tomatoes.
what is the purpose of cooking the salsa? doesnt it lose the fresh off the vine flavor?
Did you put lemon juice or vinegar in there for avid? Or did it need more acid since the tomatoes are acidic on their own?
I use lemon juice for the acidity and lime juice for flavor. You'll always need to add acid when canning tomatoes. Thanks for stopping by. Lisa
Can you substitute store bought canned tomatoes?
Hi Kathy G
Watch Linda's Pantry she made a salsa with canned tomatoes. Just incase your still interested.
@@CcDecember-yq1nf I did watch her and I did my own recipe and it was delish. Thank you so much. 😊
Find altitude on google earth it shows down below the map the alt of where you put your cursor
I didn't know this. I try to remember to put the link in the description box where you can just put in your address and up pops your alt. I don't always remember. Thanks for the support JoAnn, Hugs, Lisa
Yes, you did post it. I decided to get the exact elevation for our house tough as our town spans between (per google earth) about 2700 to 3400 feet within the same zip code. We are towards the higher elevation. I wouldn't want to be off.
I so glad you are keeping it safe. One accident is all it takes. There's no do-overs. Where I camp it's so mountainous the range of elevations for one zip code is crazy. I'm in a low area compared to a lot of my neighbors. I should check some of their addresses to see what the difference is. xoxo, Lisa
I followed that link and found they do go by the address, not just the zip. So it IS accurate! It uses google earth too. :)
Until you and I were talking about this I had never thought to check my neighbors. I looked and just a few houses up from me have an altitude over me by 100". I was shocked. That could be the difference in canning times for some places such as yours. This house isn't more than 300" away. I'm so glad we were talking about this. Thank you.
I want to add cherry to this how would that work ?
Cherries are actually more acidic than tomatoes so you could reduce the amount of tomatoes and add that amount of cherries. Thanks for watching. Lisa
Be careful not to add cherries without reducing the same amount of tomatoes.
thanks God Bless
Recipe?
Good video very complete, except most important part of canning. She forgot to mention or show how to test jars making sure they sealed. By tapping on and checking lids.
To cook a liquid down is not considered rendering.