I learned something very helpful last year after watching a ketchup making video. The skins of the tomato contain a lot of pectin. I’ve done this with my last two sauce making endeavors…keep the skin and and cores in a separate bin, when ready, blend them in the blender and add them to your sauce after it is cooking. It will thicken your sauce up and keep it from being as watery.

Thank you for your recipe and speeding up the cutting. I watch a couple people who keep it running trying to fill it in talking. That gets boring real fast. I speed up their videos 🤣. Love salsa. ❤️

As someone who has canned a few jars of salsa, this is an excellent tutorial on making it.

This is still my favorite recipe for salsa EVER ❤

I would also suggest when sterilizing the jars to not put them in a pot covered with water because that's a lot of water to bring to a boil and takes a lot of time. What I've done for years is I'll put them in upside down and steam them instead of boiling, steaming is just as hot and plenty hot for sterilizing the jars. It's also much faster getting to temperature, and a lot easier when removing the jars.

@TheChefmike66

Жыл бұрын

I, too, have done this for many years. Steam is always hotter than liquid water, due to physics. I firmly believe that this method is actually better in terms of effectiveness, in addition to ease and efficiency.

@stevens6562

Жыл бұрын

He made it look easy.

@Kathy-yw8yh

10 ай бұрын

How he is sterilizing is exactly how they should be sterilized. Just because you suggest something doesn't make it the proper way to do it. My grandmother sterilized her jars in boiling water. Every canning cookbook says to boil the jars for 10 minutes. I would rather be safe than sorry and die from botchalusm.

@annmarienoone9879

9 ай бұрын

I sterilize mine in the oven.

@chrisblack5795

9 ай бұрын

My mom put jars in her oven..did not know that until years later. She knew the rules and hacked them.. Never had a problem.

Thank you, thank you, thank you for speeding up the chopping process, etc!!! I do despise those s l o w choppers who drag the process out so long! I really appreciate the way you show how to process!!! 👍👍👍

@MarilynMejorado-ee8qh

6 күн бұрын

Me too!!

Remind the newbies to never store canned goods with rings on..and never stack on top of each other without cardboard or something in between. . Happy canning !

@danwaller5312

9 ай бұрын

Why

@miket7390

8 ай бұрын

​@@danwaller5312you can get a false or mechanical only seal. The band does not hold the lid on once its canned properly. But it can make a jar look like it's sealed but isn't. With the band off if it goes bad the lid will pop off from the gases let off by whatever is growing in there. Same problem if you set another jar on top of a lid.

@Dean-gq3wf

8 ай бұрын

​@@miket7390Wont the middle of the lid still pop up if this happens?

@miket7390

8 ай бұрын

@Dean-gq3wf sometimes not always especially if you set another jar on top of it or process them for long times or at higher heat. The same pressure that sucks the lid down can crease it like a car dent so it won't pop back up and people don't always check. Also that's a lot of faith to put on a 15 cent lid made in bulk. They certainly make defects that won't pop up or down. I'm sure you've had some that didn't seal even though they were done correctly.

@Uprightfossil

8 ай бұрын

I canned for 10 years in Pennsylvania. Always left the rings on. I know now not to leave them on, however, we never lost anything we canned

You sir have became my new favorite channel on KZread! I'm currently getting into homesteading and gardening, although as a kid we used to garden. But now I'm getting into canning and such, and I LOVE salsa. Especially hotter salsa. I'm definitely saving this video for future reference!

@GreatLakesPrepping

10 ай бұрын

Thanks Christopher, that is a great compliment! I'm glad you liked the salsa video. In case you haven't browsed through them already, I have a whole bunch of other canning videos as well (including some other types of salsas).

This was the most informative and straightforward salsa canning video I’ve seen. You’ve encouraged me to actually try it! Looks good! Thank you!

@GreatLakesPrepping

2 жыл бұрын

Thanks, I really appreciate that!

Your recipe is very similar to mine. Try adding some cumin SEED (not powder). I think you'll be very impressed. And I add lots of cilentro because I do love it. I also add in the rind and seeds of the jalepenos since I'm a spice lover. Tomatoes only need to be blanched for about 45 seconds.

Thank you! I definitely needed a refresher on canning salsa since been a few years.

Straight forward video with clear explanation of each step. Might be making this style of salsa this year. Thank you

Thanks for such a great video. Great details!

Great explanation of water bath canning!

Thank you for a great step by step instruction video

Suggestion to remove the extra liquid, ladle it after blending into a large strainer or cheesecloth, to get the extra liquid out to the desired thickness. That way you don't cook your veggies into stewed consistency. Save the veg liquid and you can add back in case you need to, or save it for other uses.

Made this this year. It was a hit!

What a great recipe and tutorial! I just made my first batch today and will be making more as soon as I get more veggies. Thank you so much.

Did you skipped the citric acid in one jar. Someone please tell me I'm wrong.

I’m gonna try it. Thank you!

I learned more in your almost 30 minute video about canning/salsa than I have in many many videos that I have searched just about canning! Thank you! 🤦🏻‍♀️ I will have to give this salsa a try it looks delicious!

@GreatLakesPrepping

10 ай бұрын

Thanks Ashley, I'm glad it was helpful. Good luck on your batch of salsa!

Excellent presentation. Thank you.

I've been gardening for over 20+ years but never canned before. Your recipe intrigued me as it is similar to the salsa I make at home. I like adding bell peppers to cut the spiciness of the jalapenos. It also makes the family happy as sometimes I like to go with one more jalapeno than I know I should. It's a lovely Sunday afternoon and I am canning your recipe straight from my garden, today, almost done! Thank you !

@GreatLakesPrepping

Жыл бұрын

That's great! It's really satisfying to grow and can your own stuff.

@howarddkemp

10 ай бұрын

😊

I just made this and it's absolutely delicious..I'm going to make another batch tomorrow..great video and a great sauce..thanks

Now I am dreaming of salsa season in my garden... It's going to be a long sad winter. Thanks for the video.

I really enjoyed how straight forward and easy you made this out to be. I've always thought Salsa making was crazy complicated... But This has shown me it's not really that tough! I think i'm gonna try this out this week! I love Restaurant style salsa, and the stuff I had been buying from Walmart is never in stock! So i'm gonna give this a go!

Thanks for sharing

THE BEST EVER

Thank you for this recipe. I’ll be subscribing to your channel.

I stopped the whole process of boiling jars and heating lids years ago. Just clean your jars and soak them in hot water to avoid breaking them. Add a little (Star San) to the water; it will sanitize everything. Brewers have used it for years to sanitize their brewing equipment, a 32-ounce bottle will last you a year if you do a lot of canning. well worth the price.

Thanks for sharing, made this and family loves it!

@GreatLakesPrepping

9 ай бұрын

Glad you liked it!!

I can't believe how fast you cut those peppers up!!!

Enjoyed your video!

I believene jar didn't have citric acid. The second jar from the left in front row...

Best salsa ever!! I’ve tried many salsa canning recipes and this is by far the best. Thank you for sharing. 😃

@GreatLakesPrepping

Жыл бұрын

Thanks, glad you enjoyed it!

Looks Great1

I’m new to canning and will definitely be trying this recipe! Thanks for a great video!

@GreatLakesPrepping

Жыл бұрын

You're welcome, I hope it turns out great!

This is the best salsa I have found! Thank you my friend.

@GreatLakesPrepping

3 ай бұрын

Thanks, I'm glad you enjoyed it!

Enjoyed the video and made it today. The jars look pretty can't wait to see how it tastes. Thank you

@GreatLakesPrepping

9 ай бұрын

That's great!

I am so excited to try this recipe. The other salsa recipe I tried I didn't like at ALL! This looks perfect. Thanks for sharing!

@GreatLakesPrepping

Жыл бұрын

Thanks Kristine, I think you're gonna like it!

Great presentation. So easy to follow and view. Good camera work. Your recipe and look of salsa caught my eye. So glad I stopped by and took time to watch. I will check out your other videos. Thank you

@GreatLakesPrepping

9 ай бұрын

Thanks, I'm glad you enjoyed it!

I'm excited to try this, thanks so much for the well made video!

@GreatLakesPrepping

9 ай бұрын

You're welcome Angela, I hope your batch comes out great!

@angelacarr4354

9 ай бұрын

I did all of this yesterday, step by step, checked out my jars this morning and I have bubbles 😢, I'm assuming that is bad?

@GreatLakesPrepping

9 ай бұрын

@@angelacarr4354 It's probably not a problem if you're seeing bubbles in there after canning. As long as all the steps were followed, I wouldn't worry about it.

@angelacarr4354

9 ай бұрын

Awesome! Thanks so much!!

I tried this recipe last night. Best salsa recipe yet! I will be making more. Thank you.

@GreatLakesPrepping

8 ай бұрын

That's great, thanks! I'm glad you enjoyed it

Going to try this!! Such a great video tutorial..

@GreatLakesPrepping

9 ай бұрын

Thank you Tina!

@tinas7046

9 ай бұрын

@@GreatLakesPrepping I made this yesterday and canned 7 pints. Delicious and so simple following your guidance. Thank you!! Hubbie says “It’s a keeper” ❤️

Good video thanks

I enjoyed tour recipe. Made it and my salsa came out flavourful & delicious. Will do it again. Thank you for your informative video.

@GreatLakesPrepping

Жыл бұрын

Thanks Faith!

Thank you.😀

Shared this with my wife who is in the process of preserving our garden spoils. After canning a batch, the kids went crazy over it!

@GreatLakesPrepping

8 ай бұрын

That's great! I'm glad it was a winner

Oh my goodness!!!! I finally, finally found a kick a** salsa recipe!!! This turned out AWESOME!!! I have tried many recipes but this one is THE ONE!!!! Thank you for sharing this recipe!!!!

@GreatLakesPrepping

9 ай бұрын

That's great, I'm glad this you found your one!

@kels3972

9 ай бұрын

​@@GreatLakesPrepping Oh yes, this is 'The One'!! It's like finding a magical unicorn!! LOL!! Thank you again for sharing this!! 🤗

Great how to video. I grow more tomatoes than we can eat fresh and find making salsa is a great way to preserve the extra tomatoes. Thanks for sharing your recipe.

@GreatLakesPrepping

Жыл бұрын

Thanks Hitch

I’ll be trying this recipe out tomorrow with lemon juice instead of vinegar. Excited!

@christineencrypt3892

Жыл бұрын

I hope you didn't use salt with iodine - it will discolor your finished product.

@kjquezadaful

Жыл бұрын

Can you tell me how your salsa turned out. I want to make it too but also wanted to switch the vinegar for lemon juice. Did you use the citric acid as well or did you omit that?

@kjquezadaful

Жыл бұрын

@SuperCounteyChick. Was response was directed to you. How did the salsa turn out with switching out the vinegar for lemon juice? Did it taste fine? also did you omit the citric acid?

🥰🥰🥰🥰🥰😍thank you for the recipe 🥰🥰

@GreatLakesPrepping

2 жыл бұрын

You're welcome, Maria!

Beautiful salsa and I learned something…..I didn’t realize the poblano peppers didn’t need roasted first! That will sure save time.

Made you’re recipe today. We like spicy hot and thats what I got lol. Next time need to cool it down a bit. This is my first time making it . I can’t wait to try it. Thank you for the great instructions.

@GreatLakesPrepping

Жыл бұрын

Thanks Jann, I'm glad you enjoyed it!

Great video. Thank you. I’m gonna use this. ;)

Skins on !!!

Thanks!

Just made a batch this week...the family wont stop eating it!!!!!

@GreatLakesPrepping

9 ай бұрын

That's great, I'm glad you all love it!

I know this is a little late, but you missed the citric acid in the second jar from the left closest to you. Probably isn't an issue though. It looks really good as well.

I haven’t canned it yet but this is a big hit already! I used some hot wax peppers as well. Thank you so much for sharing!

@GreatLakesPrepping

Жыл бұрын

You're welcome Alex, glad you all liked it!

Lime, looks good

This recipe is an amazing help. It's very difficult and expensive to get good salsa in Germany so I started making my own. But your recipe is so much easier than what I've been doing last year around so next year when the tomatoes come in I will be canning like crazy to build a salsa stash! Thanks!

@GreatLakesPrepping

5 ай бұрын

That's great, thanks Tanja. I'm glad my video is helping you make your own salsa stash!

I just made this recipe today and it was awesome. It was a lot to cut up and cook, but came out awesome.

@GreatLakesPrepping

9 ай бұрын

That's great, thanks!

Im new to canning, thank you for the great video, is this recipe from Ball or someplace where it was tested for safety, im reading that that is important

We also prefer smooth restaurant style. I don't really want the bells in there so i may try this without them. I have peppers i made into sauce that i can add to the tomato & onions. Thanks & Blessings!

With regards to the discarded tomato skins, could you dehydrate them and then grind them into tomato powder, put them into a sealer jar and vacuum seal it? You could then use the powder as an ingredient in cooking various dishes. Do you think this would be a viable option, Great Lakes?

@GreatLakesPrepping

2 жыл бұрын

Hi Drummer. Yea you could use the tomato skins for powder. I didn't bother with it just because of how many skins it would take to make a worthwhile amount of powder, but I think it's viable.

@averagejoesmiling456

2 жыл бұрын

@@GreatLakesPrepping Yea, I'd have to agree with you there, Great Lakes. Take care, okay.

@maryisabell8760

2 жыл бұрын

Yes you can , and that is a great option . Tomato powder and vacum sealed , would last for ever . I would throw in some tomatoes with those skins too .

@averagejoesmiling456

2 жыл бұрын

@@maryisabell8760 Awesome!

@sherip1270

Жыл бұрын

I put my tomato skins in the oven on my lowest setting to dry, let them cool and powder them in my blender. I use it in soups, sprinkle over corn chips with other spices, and add it to my rice water along with bouillion. Love it! Let me know how else you might use it. I have lots.

This looks AMAZING!!! I have tomatoes in my garden, so I’m going to fire roast them then make salsa 😊

@GreatLakesPrepping

8 ай бұрын

Thanks! Fire roasted salsa from fresh tomatoes sounds pretty great

This video was so awesome!! It’s straightforward, easy to understand and follow along with, I truly appreciate your efforts!! I’ve always wanted to can but was too intimidated and afraid of botulism.. I felt I needed someone to do it with me, to show me & now I have with your videos!! I do have a question, just use regular table salt or a special canning salt? Thank you again!

@GreatLakesPrepping

9 ай бұрын

Thank you Janie, that is a great compliment and I'm glad my video helped you. Regarding the salt, it's best to use non-iodized salt (regular table salt has iodine in it). But if you use something called Kosher salt, pickling salt, cheese salt, or canning salt, you're just getting "salt". So use any of those (I generally use Kosher salt since it's cheap and available everywhere) and you'll be good!

Great straight forward video, good instruction! Looks really tasty! One question: how many cups of chopped tomatoes do you think you had for this recipe?

@GreatLakesPrepping

2 жыл бұрын

I think probably somewhere between 6 and 8 cups. It won't hurt anything if you have a little more though. If you use less, the other ingredients might start to overpower the tomato (in both taste and acid content).

Iqor my Roman tomatoes and throw them in the freezer when I take them out of the freezer to use or the can up I just run a little warm water on them and just squeeze the Skin's right off of them you'd loved it much easier than blanching

I do not know if this is the recipe for me but I'm pretty sure it's a good starting point. After all, recipes are made for tweaking until they become yours. What I do know is you make an excellent video. At least 8&3/4 maybe a 9. Hell, let's call it a 9!

@GreatLakesPrepping

Жыл бұрын

Thank you Randall, I appreciate it!

Just made this recipe but submitted half the vinegar with pickle juice and added some chopped dill pickles to add a pickle kick. Love how it turned out!

@GreatLakesPrepping

Жыл бұрын

Sounds good, I may have to try that.

@BrittneyM7777

Жыл бұрын

Yummy! That sounds SO good! Great idea!!

I have always used my dishwasher's SANITIZE feature for jars. I have also stopped boiling lids. I just use a bit of dishsoap as well and let them sit in WARM water. I love that feature on my dishwasher. Anyone who likes to CAN...should seriously consider purchasing a dishwasher with that feature. They are not expensive...so whenever you replace it...get one with SANITIZE. Saves ALOT of time. Your dishwasher may already have that feature...and was never used. I use it every time I wash dishes.

I’ve been looking for a restaurant style salsa that I can can with a water bath and this was hugely helpful I think I’ll modify the recipe only to remove the bell peppers otherwise it sounds amazing thank you

@GreatLakesPrepping

Жыл бұрын

Thanks Tracie, glad it helped!

@chrisblack5795

9 ай бұрын

Pressure it and keep the peppers in the salsa...Pressure for the longest length of veggie...not for tomatoes..look up onions and peppers...which ever is longest..thats the length of time used...

Be sure to remove rings before storing

You didn't really provide quantities for all ingredients, which i like, but if I want to make a larger batch, does it matter how much of each I cook down as long as I use the citric acid before processing? I canned some salsa but it tastes so different from how I would typically make my salsa because of all the canning rules. I really hope im making sense.

I by salsa at smart and final as a Latino I find it to taste good

Quick question, what would be the best alternative if we don’t have an immersion blender? I find it difficult to get a chunky consistency sometimes with my food processor unfortunately. Awesome video btw! Very straight foward and simple, and great general tips demonstrating the canning process 👍

@GreatLakesPrepping

9 ай бұрын

Thanks! Are you looking for chunky consistency or smooth? For chunky, I just cut all my vegetables pretty small from the get-go, and then don't blend anything. For smooth, any sort of blender or food processor will work (though food processors tend to be messier than immersion or standard blenders). I like the immersion blender because I can stick it into the hot pot of stuff. For blenders or processors that require you to transfer the salsa over to it, I would wait until it cools quite a bit first, just as a matter of safety.

The time since COVID, I've really thought about the red onion. It really does lose flavor when cooked. It's best in salads or sandwiches.

I love using Romas for almost everything. Higher flesh-to-seed ratio.

Ruth Ann why couldn’t you use a thickener such as cornstarch to thicken the tomato sauce?

For all those tomatoes, being Puerto Rican I use the whole bunch cilantro!

First comment!! Good video.

There is a flag on the play....👀🤚 Upon further review at 19:30, the citric acid was omitted from one jar.

@GreatLakesPrepping

2 жыл бұрын

Ha, there is definitely no getting anything past you guys! I realized I missed a jar after filling it with salsa, so I "secretly" stirred some citric acid in to that jar. I considered taking a moment to mention it, but the video is already half an hour long! Anyway, I might have to hire you to do QA on my channel, with attention to detail like that 😂

@MrPhilsAlabamaHotSauce

Жыл бұрын

I also saw that. LOL. Hey, he will probably eat all of that stuff before it even matters. To me it looks delicious; and I don't even get to smell it. Since he gets that good aroma, I KNOW he will knock those seven jars out in no time. Just a little note about that style of "creamy" salsa. I make commercial hot sauce and sell it widely. I also do several live farmers markets to sell my hot sauces. Often, I have misc. peppers and ingredients left over from making pepper mash. So, I started making a salsa very much like this one and selling it only at my farmers market events. Very quickly, it became one of my biggest selling products at one of my markets. I often take 25 or 35 jars to this particular market and sell it out completely every time I take it. LOL. I am strongly considering making it commercially and putting it in my standard lineup. Everything else I manufacture is fermented, so I would need to work with my Process Authority expert to do this, but it might be worth the expense and effort. EVERY BODY loves salsa.

Looks good. I will try it without the cilantro though. Maybe sub parsley?

@GreatLakesPrepping

9 ай бұрын

I'm not sure about parsley. Might start making it taste like pasta sauce! You can just leave out the cilantro.

You forgot to put citric acid in the last jar. Other than that a good receipt. Thanks

By any chance do you know how long this will stay fresh in the refrigerator after opening? Thanks for sharing!

@GreatLakesPrepping

8 ай бұрын

Basically the same amount of time you might leave an opened can of store-bought salsa in the fridge. I'd tend to say around 3 weeks.

What is the approximate weight of 18-20 Roma tomatoes? I’m using different tomatoes and am looking for an estimate of weight. Thanks!

Can I freeze this recipe instead of canning it? It looks great so thanks! I’m growing San Marzano tomatoes but my bell peppers aren’t ready to harvest yet. Sent hubby to get them and he came back having spent $2 each for the peppers. 😖

@GreatLakesPrepping

Жыл бұрын

You can definitely freeze it. Being that this is a blended/smooth salsa, it will freeze much better than a chunky salsa (since freezing will affect the texture of veggies).

If you have a failed jar you can open it, wipe the rim down again and put it back in the water to seal it.

Try halving the tomatoes and broiling them for a few minutes.... heck of a lot faster and easier to remove the skin from the tomatoes. I just coat with a small amount of olive oil and a few minutes later they are ready to peel.

Don't forget to adjust processing time for your elevation.

Curious why you don’t want the tomato skins? Lots of flavour there Great video, I’m buying a pressure canner soon

@GreatLakesPrepping

8 ай бұрын

The texture, basically. It's not pleasant to chew on stringy tomato skins.

I just put my jars in the oven and heat to 100°c - no messing about.

Is citric acid necessary? I can never find it at my local grocer.

@GreatLakesPrepping

9 ай бұрын

It is necessary for food safety, to make sure it's acidic enough. You can use lemon juice as a substitute, but it requires quite a bit more than citric acid powder. I prefer the citric acid because all that lemon juice changes the flavor of the salsa. You can usually find it anywhere canning supplies are sold, or buy it online at Amazon or any number of other sites.

Verde, rojo,

Can I ask why you cook it first? When I make mine, I throw it all in the blender fresh. Just wondering if there is a specific purpose or just a preference.

@GreatLakesPrepping

Жыл бұрын

Mostly to reduce it a bit. If you like it very thin, you could skip that step. Or an alternative would be to strain some liquid out first, but then you may lose some flavor.

White onion for salsa. Yellow loses its flavor nearly as much as red onions here

Can you skip the vinegar? Or is it necessary for preservation?

@GreatLakesPrepping

Жыл бұрын

It's a tomato-based recipe, which by itself is *almost* high enough in acidity that you could skip adding more acid (like vinegar). But since salsa involves adding a bunch of low-acid foods like peppers and onions, it's wise to bring the acid back up a bit with something like vinegar. A lot of salsas also use vinegar to give it a little more "bite" in the flavor, but it certainly can help with the acid. If you absolutely don't want to use vinegar, however, you could raise the acidity with lemon juice, lime juice, or citric acid powder.

For sterilization purposes I wash the 🫙’s with warm soapy water with some bleach when I bring them home from the store & i wipe my jar mouths with a paper towel with vinegar on it after I put products in it so it will clean them so they will seal properly.