I have questions!
I really want to try this! Help! Do I leave extra room in the jar when I fill it with salsa? When I boil them in the water bath, how do I know how long to boil them? TIA, Cookie!
RE: Canning salsa. When you can salsa you have to use a recipe that is specifically for canning so that it has the right amount of acidity. In any of the recipes you can switch any kind of tomatoes for any other kind and any other chilies for any other kind, but you can't change the amount. And you can't change the amount of anything else in the recipe unless it says you can. I never peel my tomatoes, but the peelings can feel funny in your mouth. Some recipes call for lemon juice and some call for vinegar. You cannot switch vinegar for lemon juice. If you use a pressure canner you may can any salsa recipe, but I have never done that. If you've never canned, I suggest you get the Ball canning book. They have good directions. Here is a recipe that works:
Tomato/Green Chile Salsa
Yield: 3 pints
3 cups peeled, cored, chopped tomatoes
3 cups seeded, chopped long green chiles
3/4 cup chopped onions
1 jalapeño, seeded, finely chopped
6 cloves garlic, finely chopped
1 1/2 cups vinegar
1/2 tsp ground cumin*
2 tsp oregano leaves*
1 1/2 tsp salt
Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.