Lots of people are canning tomatoes this time of year. These provide us with vegetables all year long, without preservatives and other ingredients found in commercial processed foods.
Because tomatoes have pH values that fall close to 4.6, take some precautions to can them safely. Select only disease-free, vine-ripened, firm fruit. To ensure the safety of whole, crushed or juiced tomatoes, add acid whether they will be processed in a boiling water bath or pressure canner. To acidify the tomatoes, add 1 tablespoon of bottled lemon juice or ¼ teaspoon citric acid per pint of tomatoes or for quarter, 2 tablespoons lemon juice or ½ teaspoon citric acid.
Tomatoes can be canned whole, halved, crushed, stewed, or juice. They can also be canned as tomato sauce, taco sauce, spaghetti sauce (with or without meat), salsa, vegetable juice blend, tomato vegetable soup, tomato paste, catsup, and barbecue sauce.
If you need canning recipes for any vegetable or meat, contact the MSU Extension Office (285-6337). The recipes we provide have been researched and tested for the best, safest preservation method. No one wants to get food poisoning by eating improperly canned food.
Tomato Salsa
4 cups peeled, cored, chopped tomatoes
2 cups seeded, chopped long green chiles
½ cup seeded, chopped jalapeno peppers
¾ cup chopped onion
4 cloves garlic, finely chopped
2 cups vinegar (5%)
2 tablespoons ground cumin (optional)
3 tablespoons oregano leaves (optional)
2 tablespoons fresh cilantro (optional)
1 ½ teaspoons salt
Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers.
Hot Pack - The jalapeno peppers do not need to be peeled. The skin of long green chiles may be tough. Peel, wash and chop onions. Combine all ingredients in a large saucepan and bring the mixture to a boil, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally. Fill hot salsa into jot jars, leaving ½" headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids.
Process in a Boiling Water Bath Pints: 15 minutes
Makes about 4 pint jars.
