Canning Salsa - Vicki's Recipes

Canning Salsa - Vicki's Recipes

"Special Thanks to Cajun Clark for his generosity in sharing this canning information."

#1 Home Canned Tomato Juice

Fresh firm, ripe tomatoes (doesn't matter how many you have)
WASH and REMOVE stem ends. DO NOT peel. CHOP and HEAT covered, without adding any water, until tomatoes are very soft and juice flows freely.

LET cool. STRAIN the juice. You want to (mash) strain the tomatoes until the pulp is "dry" to the touch.

REHEAT the juice and PACK the juice into quart jars, LEAVING one-inch head space. ADD one teaspoon salt per quart. SEAL jar.

PROCESS in hot water bath for 20 minutes.

#2 Home Canned Whole Tomatoes

Fresh firm, ripe tomatoes, (again quantity doesn't matter).
WASH the tomatoes. SCALD in boiling water until the skins loosen (4 to 10 minutes depending on the tomato). DIP in cold water and REMOVE the skins. CUT out the stem end.

PACK closely into quart jars, and ADD one teaspoon salt per quart. Hopefully the tomatoes will be juicy enough not to need to add water, but if they aren't, add enough hot water to cover the tomatoes leaving one-inch head space in each jar. SEAL jar.

PROCESS in hot water bath 30 minutes.

Vicki's Note:
Some modern canning books call for the addition of one teaspoon acetic acid, or lemon juice per quart of tomatoes, before sealing and processing the jar. The general thought behind this among canners is that the addition of the extra acid is necessary for store bought tomatoes. Not only do you need to add the acid, or lemon juice but, you need to process an extra 15 minutes in the hot water bath.

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#3 Homemade Tomato Soup

One quart home canned tomato juice, home canned whole tomatoes, or store bought tomato juice (if you absolutely have to).
2 to 3 tablespoons cornstarch
Black Pepper
Milk (optional)
1/8 to 1/4 cup sugar

FIRST, let's talk about the tomatoes, IF YOU USE the whole tomatoes, you must pulverize them in a blender, or vitamix machine until they liquefy (the seeds should not be visible when processed correctly to make the soup).

POUR the juice into a 2-quart saucepan. DIP out 1/4 of juice and PUT it into some small container with a good lid that you can shake. ADD the 2 tablespoons cornstarch to the 1/4 cp juice, shut the container and shake to blend. POUR back into the sauce pan and START heating on medium heat.

ADD black pepper to taste, usually at least 1/2 teaspoon. ADD the sugar, starting with 1/8 cup and see if it needs more to suit your toast. IF YOU prefer milk in your tomato soup, ADD one cup milk, SHAKEN with another tablespoon cornstarch.

HEAT to boiling, STIRRING constantly. ONCE IT BOILS, it is as thick as it will get. Eat up! This puts store bought tomato soup to shame!

Vicki's Note:
We didn't add any salt because the canned tomato juice already has sufficient salt added.

Vicki's Second Note:
None of the canning books recommend processing anything with cornstarch already added. Because it causes discoloration, and is difficult to judge the thickness of the product after the processing time.

Vicki Can't Cook...but she sure can Can!

Vicki Tells All how she got hooked on canning.

Canning Methods:
Different Canners for Different Foods

Canning Jars:
Facts, and How-to Get 'em Ready

Water Bath...Pressure Canner

Some of Vicki's Recipes
1. Home Canned Tomato Juice
2. Home Canned Whole Tomatoes
3. Homemade Tomato Soup

What Can't You Can?

Canning Salsa Ingredients

Cautions and Reminders

Storing Home Canned Salsas


Steps for Successful Boiling Water Canning

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