Canning Salsa

food 016

Last weekend I decided to do the canning thing right – and traveled North to Pennsylvania to practice the art of food preservation with my aunt and cousins.  My aunt, of course, is the real expert when it comes to canning.  She grew up canning under the watchful eye of my Mennonite farm- wife grandmother.  The cousins and I are only enthusiastic newcomers to this particular sport.

A couple of years ago the cousins started an annual salsa canning weekend – and this year I scored an invite.  To be honest, I was a little nervous about making salsa with the fam because of  my (false) impression that the PA relatives can’t handle heat.  But I was wrong – at least in regards to the younger generation.    One set of cousins brought hot peppers from their home garden and another made a run to the store to buy the largest bag of dried red chilies she could find.  Our salsa isn’t the hottest thing out there – but it certainly is respectable.

Using a salsa canning recipe purloined from another aunt,  we spent most of the morning and a good part of the afternoon to produce 97 pints of homemade goodness.  The salsa has a very fresh tomato taste along with a little spicy kick.

I’m going to have to come up with some new uses for this stuff because chips and salsa is just not going to make a dent in the stockpile I have.  (Stay tuned for the results of my attempts to cook with salsa).

And the Hoover family salsa recipe is all yours after the jump.

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