How to Can Homemade Salsa | Recipe Included!

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Today I wanted to share with you my water bath canning instructions on how to can homemade salsa! We have tried many salsa recipes over the years and this one right here hits all the marks and is so superb!

Time: 90-120 minutes Makes: 12 HALF pint jars Ingredients: 12 tomatoes 2 Jalapenos (seeded or not if you want, we used half the seeds for added heat) 1 1/2 diced white onions 1 1/2 cups of cilantro chopped 7 cloves of garlic diced 2 tbl chipolte spice 2 tbl cumin 1 tbl cayenne 2 tbl black pepper 3 tbl salt

For a half recipe try this one below!

Makes: 6 HALF pint jars Ingredients: 6 tomatoes 1 Jalapeno (seeded or not if you want, we used half the seeds for added heat) 3/4 of a diced white onions 3/4 cups of cilantro chopped 3 cloves of garlic diced 1 tbl chipolte spice 1 tbl cumin 1/2 tbl cayenne 1 tbl black pepper 1 1/2 tbl salt

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**Note; I may make a tiny commission off of any items you choose to buy on from my Amazon storefront but it doesn't cost you anything extra. Love you!! Directions:

-Bring water to a boil in a sauce pot to prepare your tomatoes. Drop 3 or 4 in the pot at a time after it is a rolling boil and boil for 1 minute. Then remove and add to a bowl of cold water or ice water for 1 minute. Then remove from cold water and peel the skin off with just your fingers. After peeling the skin then cut into 4 or 6 chunks and throw in your food processor. Do this with all 12 tomatoes and put all processed tomatoes in a large bowl.

-Peel your white onions and put in the food processor to dice up until you have diced up 1 and a half onions. Add to the tomato mixture.

-Cut open your jalapeno peppers and carefully remove the seeds (wear gloves, I didn't and I burnt my hands and face, beginner's mistake). Dice up the jalapeno peppers and add to the mixture and then if you want your salsa to be mildly spicy add half of the seeds you removed back to the mixture.

-Remove the skin from your garlic cloves and then put all 7 in the food processor to get them all chopped finely and add to the mixture.

-Add all ingredients to a sauce pot and then add all the above seasonings and bring to a boil.

-As it is coming to a boil, prepare your mason jars to warm them (either by oven warming, really hot water or the dishwasher). Start your hot water bath canner to bring to a boil.

-After the mixture has begun to boil turn down to a medium high and put a lid on to let it simmer and all the flavors merry. After 10 minutes taste your mixture. If you need to add any more seasonings then simmer another 5 minutes and taste. Do that until you feel it is right. We boiled for 5 minutes and then simmered about 20 minutes to get it to the final measurements we have on the spices above.

-Pour your liquid mixture into a container that is easy to pour and then use your funnel over your mason jars and pour in to leave a quarter inch head space. Put your lids on "finger tip tight" and place 4-6 half pints in your canner, as many as will fit.

-Cook/boil in your hot bath canner for 10 minutes for each round.

-Once done in the canner put on the kitchen counter on top of a dishtowel to cool and leave for 10-12 hours or overnight. Cans will pop as they properly seal, they should do it within an hour if you cooked the mixture long enough.

xoxo,

Elizabeth

Cheeseburger Soup Recipe

  

CHEESEBURGER SOUP

This soup is insanely delicious!

Ingredients

½ pound ground beef (use 1 pound)

¾ cup chopped onion

¾ cup shredded carrots

¾ cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

4 tablespoons butter, divided

3 cups chicken broth

4 cups peeled and diced potatoes

¼ cup all purpose flour

2 cups of Velveeta processed cheese cubed (I used 16 ounce)

1½ cups milk

¾ teaspoon salt

¼ to ½ teaspoon pepper

¼ cup sour cream

Instructions:

-Brown the ground beef in 3 quart saucepan. Drain and set aside.

-In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

-Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

-In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

-Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

xoxo,

Elizabeth