The salsa recipe used in the experiment and listed below appears in the NDSU Extension Service publication “From the Garden to the Table: Salsa!” and is available online.
- 7 qt. paste tomatoes, peeled, cored and chopped
- 4 c. long green chili peppers, seeded and chopped (about 12 chilies)
- 5 c. onion, chopped (about 5 medium)
- ½ c. jalapeno peppers, seeded and finely chopped (about 2 peppers)
- 6 cloves garlic, minced
- 2 c. bottled lemon or lime juice
- 2 Tbsp. salt
- ½ Tbsp. red pepper
- 2 Tbsp. ground cumin
- 3 Tbsp. oregano leaves
- 2 Tbsp. fresh cilantro (optional)
Selecting Tomatoes: Select only disease-free, preferably vine-ripened, firm fruit for canning.
Caution: Do not can tomatoes from dead or frost-killed vines because the acidity of the fruit may be altered.
Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water. Slip off skins, remove cores and dice.
Wash and prepare peppers. Wear rubber gloves while handling chili peppers.
Combine all ingredients except cumin, oregano and cilantro in a large pot and bring to a boil, stirring frequently. Reduce heat and boil 10 minutes. Add herbs and spices and simmer for another 20 minutes, stirring occasionally.
Wash jars. Prepare lids according to manufacturer’s instructions. Ladle hot salsa into hot pint jars, leaving ½-inch head space. Remove air bubbles by inserting a flat plastic spatula between the food and the jar. Wipe sealing edge of jars with a clean, damp paper towel. Cap with properly pretreated lids. Adjust lids and process in a boiling water canner for 20 minutes.
This recipe is best suited for paste tomatoes.
Slicing tomatoes require a much longer cooking time to achieve a desirable consistency.
You may decrease the amounts of spices, but increasing the amount is not advised.
You may make adjustments to suit your tastes after opening the jars.