Salsa (No Peel Version For Canning)
Make no-peel canned salsa by blending fresh tomatoes, onions, peppers, and seasonings, skipping the peeling step to save time while retaining flavor. Cook the mixture, ladle it into sterilized jars, and process in a water bath for safe long-term storage.
Ingredients
- 16 cups tomatoes cut into quarters if using cherry tomatoes, just leave them whole
- 3 medium sweet onions
- 5 bell peppers any color
- 4-5 jalapeño peppers with seeds
- 3 tablespoons salt
- 1/2 cup bottled lemon juice do not use fresh
- 1/2 cup bottled lime juice do not use fresh
- 1 bunch of cilantro
- 2 cloves of garlic
Instructions
- Pulse all ingredients in your food processor. Transfer to a stockpot and bring to a boil and then summer for 15 minutes, stirring often to prevent sticking on the bottom.
- Prepare cans to be sealed. Ladle the cooked salsa into clean, sterile jars leaving 1/2 inch headspace. Wipe rims of jars with a damp, clean, paper towel, then place lids on top. To make filling easy, I highly recommend a wide funnel designed for canning jars.
- Process using a water bath. To do this, bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches- though the jars will displace some of the water as they are added.
- Add the jars to the water bath and cover with a lid. Process for 15 minutes (per my Presto Electric Canner instructions), then remove.
- Let the jars sit for 24 hours. The salsa will remain good in the jar for up to 18 months