Annie’s salsa for canning

In the last few posts, I have shared three different recipes for three distinctly different salsas.  In case you missed them, you can find them here, here or here.  The problem with those recipes is that they are not the types of salsa for canning.

So, in addition to those delicious fresh salsas I also wanted one that makes a delicious canned version for those of you who want a shelf stable salsa.

A few years ago, I set off on a quest to find a GREAT canned salsa recipe.  I wanted one that was similar to one you might buy in a jar in the chip isle.  One that tastes like Pace Chunky Salsa.  Mmmm.

I scoured the internet and came across a recipe that was getting all kinds of rave reviews in garden forums.  The name of the recipe is called “Annie’s Salsa.”

The original creator of the recipe is named Annie (oddly enough) and here is what she said in the forum posts…”It only took me five YEARS and countless batches before I got it to the point where I love it.  Piece of cake.”

Thanks for doing all of the testing and tasting for us, Annie!

Now all YOU need to do is to make her delicious salsa.  You know you want to…

Annie’s Salsa for canning

8 cups tomatoes, peeled, chopped, drained and seeds removed (if desired)
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3-5 jalepenos
6 cloves minced garlic
2 teaspoons cumin
2 Tablespoons canning salt
2 teaspoons black pepper
1/4 cup chopped cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz. tomato paste

Mix all ingredients, bring to a boil, boil for 10 minutes.  Pour into jars and process at 10 pounds of pressure for 15 minutes for pints.  (To can using boiling water method, increase vinegar to 1 cup and process for 30 minutes in boiling water bath).

I have made this recipe twice.  The first time I made it, I pressure canned it and the second time, I used the boiling water bath method.  I really didn’t like the flavor with the extra vinegar the second time so I would HIGHLY recommend pressure canning this stuff if at all possible.

Later in the forum post, someone asked Annie what kind of vinegar to use…here is her reply.

I always use cider vinegar, because I like that flavor.  A couple of my friends use white vinegar because they don’t like the cider vinegar flavor. (shrug) I guess it depends on what you like.  Only one person said they like lemon juice better, but there’s always that option too.

I’ve tried it with red wine vinegar, with white vinegar, and with cider vinegar.  I like it best with cider vinegar, the white seemed a little “harsh” and the red wine did make a sweeter product.  I finally settled on pressure canning because of the vinegar issue, I didn’t like the flavor as well if I added a whole cup of whatever kind.  If you like the red wine vinegar (and it’s 5% acidity), and you think it’s too sweet, I’d just leave the sugar out.

So there you go.

Everything you never knew about vinegar and salsa.

One last note from Annie before I set you loose to go make it…”I get a lot of compliments on this recipe, and one of the local attorneys actually paid me $10 a pint for the last jar a couple of years ago (He NEEDED it for a Super Bowl part). Fine by me, I wish I had made more!!”

It doesn’t get any better than that, folks!