How To Make Salsa At Home
Simple Homemade Salsa
We live on an 18 acre homestead and are hoping to become self sufficient by providing all of our needs from the land. This includes fishing, hunting and growing our own vegetables. This also means preserving and processing our own foods as possible.
Due to many freezing nights this summer, our garden harvest came in late. This is early October and our tomatoes are just turning red. Our green peppers and chili plants got killed off though.
For this reason we are using Mrs Wages packaged salsa mix. Generally we would have used our own garden vegetables for the entire recipe. Mrs Wages salsa mix is all natural and has no artificial ingredients or preservatives.
You can buy Mrs Wages all natural salsa mix here: Mrs Wages Salsa Mix
Mrs Wages all natural salsa mix
Homemade Salsa Ingredients
6 to 8 pounds of fresh vine ripened tomatoes
1/2 cup white vinegar
1 pouch Mrs Wages salsa mix
Making Homemade Salsa
Wash the tomatoes first. Then bring some water to a boil in a separate pot. Briefly scald the tomatoes in the boiling water. Dip them into cold water. Cut out the cores and slip off the skins.
Wash and prepare tomatoes
Dice the tomatoes coursely.
(Optional) - We chose to skip the scalding and skinning process and tossed the tomatoes into the blender with the skin on. This saved us some time and gives us a little bit more nutrients from the tomatoes. It also reduces waste. When chopped in the blender, the skins are not noticable anymore.
Get a large sauce pan and put in the diced tomatoes, 1/2 cup vinegar and Mrs Wages salsa mix. Bring to a boil, stirring occasionally.
Reduce heat and simmer for ten more minutes, stirring occasionally.
Your salsa is ready to use, can or freeze.
Preserving Your Homemade Salsa
Canning our homemade salsa
We took it one step further and put our homemade salsa into six one pint canning jars. We had used just a little bit more tomatoes per batch which gaves us one more pint of salsa than the recipe shows.
Sterilize your canning jars, rings and lids. Then pour your salsa into the canning jars, up to 1/2 inch from the top of each jar. Put on a new, sterilized lid and screw on a ring tightly.
Put the filled jars into a water bath and process them for 40 minutes.
Remove the jars immediately with tongs and set them aside in a draft free, room temperature area to cool down. You will hear a popping sound as the jars seal.
Canning our homemade salsa
Finally, when the jars are cooled, be sure to label the lids with the type of salsa, in our case medium and mild. And put the date on the lids so you know which ones to use first as you go.
You can also freeze your homemade salsa in containers but be sure to leave room for expansion.
Using Your Homemade Salsa
You can use the salsa with nacho chips, in chili, on pasta or in soups. Dont be afraid to get creative with your salsa and experiment.
Enjoy.
You can watch today's video here: 
Homestead Garden Harvest Salsa & Ketchup Plus Super Package Arrived
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About the Author
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Troy Reid |
