Salsa - the New Catsup

Several years ago Salsa overtook Catsup as the number one selling condiment in the U.S. We all like some sort of salsa, and there are many, many different types ranging from sweet fruit salsas to very spicy pepper mixtures. Most popular salsa recipes are based on chopped tomatoes with a variety of peppers added for heat.
Last week I attended a food preservation workshop by K-State Research and Extension that was very helpful and interesting. The session included hands-on chopping, cooking and canning as well as instruction by a K-State food specialist. We all came home with new recipes and a few jars of product.

One thing to remember about home canning is that it is not the time to be creative! Use USDA approved recipes; ingredient substitutions can vary the acidity level which would affect the preservation method to use. Most tomato and fruit products can be water bath processed, which I think is the easiest. A big pot or the traditional blue enamal canner filled with enough water to cover the jars and other basic equipment is all that is needed. The recipes from USDA and land-grant Universities like K-State have been tested to be safe for this method. Making up your own salsa recipe to water bath process is too risky. You could pressure can it, but you might find the tomato and pepper products overcooked and too soft for you preference. Another option is to freeze the salsa. Be sure to allow headspace for expansion in the jars and use freezer quality containers for best results.
Here's the recipe that was used in the workshop:

Fiesta Salsa (4 pints)

7 cups chopped, seeded, peeled, cored tomatoes
2 cups chopped, seeded, peeled cucumbers
2 cups chopped and seeded banana peppers
1 cup sliced green onion
½ cup chopped, peeled, roasted Anaheim peppers
½ cup chopped jalapeño peppers
¼ cup minced cilantro
3 clove garlic, minced
1 tablespoon minced fresh marjoram
1 teaspoon salt
½ cup cider vinegar or bottled lemon juice
2 tablespoons lime juice
Procedure:
Combine all ingredients in a large sauce pot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process in boiling-water canner according to recommended methods. Processing time for pints is 20 minutes for altitudes above 1000 feet (Greenwood County is just above that).

My recipe alterations due to personal tastes and
ingredients on hand made me decide to freeze this
batch of salsa. I can taste the goodness of
next winter's soups already!

A good source for information on how to process foods by water-bath or pressure and also for freezing or drying is K-State's Research and Extension's Rapid Response website:http://www.rrc.ksu.edu/p.aspx?tabid=18. In fact, I have this site bookmarked on my computer as a resource for many questions.

My favorite recipe for Fresh Salsa is also from a K-State source, the Fix it Fresh collection of recipes. It isn't suitable for canning but is quick to fix and very tasty!

Fresh Salsa with Black Beans (8 servings)

½ cup corn, fresh cut off the cob or frozen

1 can (15 oz) black beans, drained and rinsed

1 cup diced fresh tomatoes (or a can of good-brand diced tomatoes)

½ cup diced onion

½ cup diced green sweet bell pepper

2 tablespoons lime juice

2 cloves chopped garlic

½ cup picante sauce

Instructions:

If using fresh corn, cook it as desired. If using frozen corn, let it thaw. Combine all ingredients in a large bowl. Stir. Cover and refrigerate for 2 hours or more to allow flavors to blend. Serve cold with low fat baked tortilla chops of with baked potatoes or baked meat, fish or chicken. Cover and refrigerate leftovers within 2 hours.