Actually, I've divided this activity into two parts...over two days: prepping the veggies on Day One, and cooking and canning the salsa on Day Two. I find that it is easier on my back that way.
I'm following a recipe for Fresh Vegetable Salsa from the Ball Complete Book of Home Preserving, edited by Judi Kingry and Lauren Devine (©2006 Robert Rose, Inc., p. 203). Only making one tiny change...leaving out the cilantro, since I can't stand the taste. Hate. It. Know that I will be happier with the final product if I make it my way. Am using finely chopped celery leaves as a substitute.
Day One:
First, I gathered all the ingredients together: tomatoes (I'm using mainly Roma and Juliets, with some globe or slicing varieties like Jet Star, Big Daddy, Brandywine, and Mortgage Lifter to get me to the 7 cups called for in the recipe), onions, bell peppers, jalapeño peppers, and garlic...all grown in our Kitchen Garden this year. There is a lot of prep work in making salsa...a LOT of peeling, coring, slicing, dicing, seeding, and chopping...and I take whatever shortcuts I can to help.
One of these step-savers is using the power of boiling water to help peel all those tomatoes. Drop clean whole, unpeeled tomatoes in a pot of boiling water for a minute or two (depending on the size), and when the skins start to split, scoop them into a large bowl of iced water (shown below). Voilá! The peelings slip right off! A sharp knife makes quick work of any core.
After chopping all the ingredients, I stirred everything together into the stainless steel pot that I'll be cooking the salsa in...and let it rest in the fridge until Day Two.
Day Two:
I waited until the house had cooled down for the evening to start the cooking and processing...which steams up the kitchen...and the cook...pretty well. First, I cooked the salsa for 30 minutes...tasted it...added a bit of brown sugar to temper the strong vinegar taste...then cooked it for about 30 more minutes. I like a thick salsa rather than a thin one.
I then got my big spaghetti pot out and filled it full of water. This serves as my canner...and with the strainer insert...works very well. Twenty minutes in a boiling water bath and here are the results: 8 half-pints of what I'm calling Mildly-Wild Salsa.
I used the 8 jalapeños called for in the recipe, but I decided to live a little dangerously by including the seeds of 4 of them...and the seeds and membranes are where the heat hides in hot peppers. And I followed the excellent suggestion in the Ball book on how to handle chopping the peppers: use latex gloves.
We'll be enjoying these tomatoes long past the end of the season.
