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Cooked San Marzano Salsa and Water bath Canner on a stove top in Kentucky kitchen

Canning San Marzano Salsa

Canning with Garden Grown San Marzano Paste Tomato to create a mild shelf stable salsa from a tested approved recipe.
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Prep Time 3 hours
Cook Time 30 minutes
Canning time 15 minutes
Servings: 12 Pints
Course: Side Dish
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 22 cups paste tomatoes cored and chopped
  • 3¼ cups long green chiles* I used a mix of Poblano and Green Bell Peppers
  • ¼ cup jalapeños seeded and chopped
  • 3 ¾ cups onion (plus 2 tbs to keep ratios correct) chopped
  • 5 cloves cloves garlic finely chopped
  • 1½ cups bottled lemon or lime juice
  • 2 tbsp bottled lemon or lime juice Add this at the same time as the 1 1/2 cups. I needed an extra line to make sure you got the correct amount of acidity, this line is not a typo
  • 1½ tablespoons salt
  • 2½ teaspoons black pepper optional
  • 1½ tablespoons cumin optional
  • 2½ tablespoons oregano optional
  • 1½ tablespoons cilantro optional

Equipment

  • 1 Water Bath Canner
  • 1 Stock Pot (I used 2 5 quart pans) I recently purchased a Tramotina Stainless Steel 12 Quart Stock Pot after juggling two smaller pots on the stove.

  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Canning Jar Set  1 Jar Lifter, 1 Bubble Remover/Headspace Tool, and 1 Jar Funnel. They don't make the Ball set I have at this time so I recommend the Pur Mason utensil set as it is BPA free and not overly expensive.
  • 12 Pint Canning Jars Ball and Superb are made in USA
  • 12 Pint Jar Canning lids I like the Harvest right reusable lids made in America (if your jars don't have lids)
  • 1 Cutting board
  • 2 Knives One for Paring one for Chopping
  • 1 Large bowl For ice water bath

Method
 

  1. Peel Tomatoes (blanch and ice bath)
  2. Chop onions, peppers, garlic
  3. Add ingredients to large stock pot and set on med to start to boil, stir frequently
  4. Reduce heat and simmer for 10 minutes, stirring occasionally. Add spices (optional) and simmer for another 20 minutes, stirring occasionally.
  5. After reducing heat set your water bath canner up and get it up to simmer
  6. When sauce is done cooking ladle into hot jars leaving 1/2 head space
  7. Use bubble remover in jars, wipe jar edges with clean damp cloth
  8. Put lids on (per manufactures instructions) finger tight
  9. Use jar lifter and place in water bath canner and make sure they are submerged with at least 1" water and place lid on canner.
  10. Boil pint jars according to your altitude 15, 20, or 25 min
  11. Remove jars and place on counter 12-24 hours to cool