First Pickles, Now Salsa. Recipe Included.

It's canning season here in the Ozarks. I didn't plant a big garden, but what I did plant is going great guns. I have a plethora of tomatoes and scads of cucumbers. In true Ozarks fashion, I'm canning what I can to save for another day.

I've made three batches of salsa and a batch of bread & butter pickles. Far from finished, I am worn out. This task used to be much easier. I guess I'm showing my age and slowing down. The important thing is that I keep going.

I have nearly enough cucumbers to make more pickles. I may just fix a big mess of cucumbers and onions. Nothing says it's summer like the comfort off I grew up eating.

I've made mild, sweet, and medium salsa. My next project for my tomatoes is the spicy salsa my nephew loves so much. After that, I plan to make pasta sauce. If my plants are still producing after that, I think I'll make plain old tomato sauce. You can never have too much of that.

Most of my family and friends prefer medium heat salsa, so I that is what I make most. I decided to once again share that particular recipe with you. I've posted it a couple of times, but it's been a few years.

Margarite’s Medium Salsa 

1. 10 cups peeled tomatoes

2. 4 large jalapenos with the seeds and stems removed

3. 2 cups bell pepper

4. 2 cups onion, your choice

5. 3 cloves garlic, minced

6. 1/4 cup finely chopped cilantro

7. 3 teaspoons oregano

8. 2 teaspoons salt

9. 1 teaspoon cumin

10. 1 1/2 cups apple cider vinegar

    
    

Pulse all ingredients in food processor until they are the consistency you want. I usually pulse one ingredient at a time due to the size of my food processor. I like mine chunky, but not everyone does. Place all ingredients into a nonreactive stock pot, large saucepan, or Dutch oven (not aluminum). Bring it to a boil and then reduce the heat and simmer for 15 minutes.

While your salsa is cooking, simmer some water in your boiling bath canner with your jars sitting on the elevated rack (wire rack that comes with your canner) just above the water line. Add approximately 1/4 cup of water to each jar. Shortly before your salsa is ready, heat some water to nearly boiling in a shallow microwavable dish, and then submerge your flats.

Ladle your hot salsa into hot jars leaving 1/2-inch head space. Wipe moisture from the jar rim and canning flat. Place flat on jar, and then place and tighten canning ring around it. When all of your jars are full, lower your rack into the canner, cover with lid, and heat to a rolling boil. Process in boiling water for 40 minutes.

Carefully lift rack and secure to the sides of the canner. Then remove one jar at a time with your jar lifter. While holding a towel to the bottom of each jar to avoid dripping, place the jar on a clean folded towel atop a sturdy surface such as a table or cabinet. Repeat with the rest of your jars, and make sure to let them where they will be undisturbed for 24 hours. You will hear a popping sound as each jar seals.

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