Easiest Recipe to Can Salsa with Fresh Tomatoes - Canning for Beginners

[@bertah50]

Nice video, simple and to the point! Good for a quick reminder of how to make salsa. Thx!

[@judydonovan6881]

Thanks for simplifying the process of making salsa. Freezing is a great idea when you have a lot of tomatoes to peel. Your instructional video was clear and concise (much appreciated) and it's great to have the written recipe for notes! I've been caning on and off since I was a teen and I learned some new things here. I like the safety of temping the jars and the canner water with infrared and using the immersion blender.

[@GreatLakesPrepping]

Thanks for your comment Judy, I'm glad you found my video to be helpful

[@MrTheBigNoze]

We just got a salsa strainer attachment for our food mill this season, and it made the salsa prep so easy! You just cook the tomatoes for a bit and put them in, skins and all into the mill and it makes the perfect consistency. Great video

[@shawnsimonds9006]

I LOVE your salsa recipe! Keep the peppers!

[@anitazwiener2089]

Thank you for the detailed video. Especially how to get the tomato skin off.

[@GreatLakesPrepping]

You're welcome, I'm glad it was helpful!

[@mimicolvin3200]

Thanks for sharing. Very informative and I am gonna try. Thanks again

[@emmylou9230]

Great video!

[@GreatLakesPrepping]

Thanks!

[@claudetteleblanc5273]

I made this recipe, and I love it. Thank you! 💙💜💚

[@GreatLakesPrepping]

That's great, I'm glad you enjoy it!

[@growagarden54]

Great video. Thank you. I will definetely try this canning recipe (with less jalapenos :)

[@chadwest2793]

How many lbs of tomatoes to your lime juice ratio?

[@jessiegibson9023]

Thanks

[@KellyS_77]

That’s a phenomenal looking knife. I’ve been looking at getting a santoku knife, and as a lady with small hands it having a smaller handle and lighter weight sounds perfect! I don’t know if you got a different mic or something, but your audio on this video sounds really good.

[@GreatLakesPrepping]

Thanks Kelly. I'm always trying to improve the sound quality on these things, and lately I've found a pretty good combination of mic and settings that seems to be working OK in my echoey kitchen.

[@43ANGELAB]

you're so adorable love the hat I saved this video so when I do make salsa I'll make yours Keep up the good work

[@GreatLakesPrepping]

Thanks, I'm glad you liked it!

[@THEGLASSMANSWORLD]

Thanks for sharing! I've never canned and love making salsa so this is perfect! I'll have to try this on my channel TheGlassmansWorld!

[@debschannel6838]

Gotta get the membrane out if you don't like heat that is where most of the capsaicin is. It' is a misconception/myth it is all in the seeds. :)

[@Merdulac]

Support products from the country and allies that keep your country alive, for good health!

[@stephaniereynolds4015]

What about if you don’t hear them pop how do you test them? See if it’s seal?

[@GreatLakesPrepping]

If you press on the center of the lid and you don't feel or hear it "pop" in and out, then it's likely sealed. The center should be sucked inward such that it can not move or pop. If you're still not sure, you could pop one of your jars back open to make sure the lid needed some good force to remove.

[@larrydickinson7591]

How much do I need of each ingredient to make this salsa

[@GreatLakesPrepping]

The full recipe is linked in the video description.

[@user-ny2og6xk5d]

I roasted a pan of tomatoes and took the skins off. I would like to use your recipe, but I'm not sure how much tomato I should use to be equivalent to the 10 pounds called for in your recipe. Any idea how much I should use? Thank you

[@GreatLakesPrepping]

Are your roasted tomatoes a lot smaller than before you roasted them? Did a lot of liquid cook out of them? There is some wiggle room in the tomato content. You could just weigh out 10 pounds of your roasted tomatoes. More tomato won't hurt anything. If there's way way less tomato, it could throw off the acidity of the recipe too much for water bath canning (but still, the salsa will be mostly tomato so it likely won't matter). If it were me, I'd probably just go with 10 Lbs of the roasted tomato.

[@user-ny2og6xk5d]

@@GreatLakesPrepping Thank you for your help. I'll try that.

[@steveday4797]

To be fair, onions or garlic aren't native to south America so they aren't traditional either

[@robynchilson9849]

Chop it in a food processor THEN heat it!!

[@tom1966mac]

Rellena peppers are the practically the same as green bell peppers