Pico de Gallo Canned Salsa (a great beginner recipe)

Let me walk you through all the steps in this small batch canned salsa recipe, in a slightly more talky format than my typical videos. Tips on varieties of paste tomatoes as well.

Pico de Gallo
Adapted from a recipe on the Healthy Canning website (originally from Ball)
Makes approx. 3 pints

2.2 lbs paste tomatoes (1 kg), weight AFTER CORING. No need to peel.
1 medium onion, chopped, about 1 cup
1 jalapeno pepper, chopped (or equivalent in other pepper variety)
2 tablespoons fresh cilantro, chopped
1 clove garlic, minced (optional)
½ cup fresh lime juice
1 tsp salt (any kind will do, as long as it doesn’t contain iodine)

Get your canner filled with water and heating on the stove.

Wash and chop all vegetables. Place in a medium sauce pot. Add lime juice and salt. Bring to a boil and simmer, uncovered, for 3 minutes.

Ladle sauce into heated jars, leaving ½ inch headspace. Wipe jar rims. Cap finger tight. Process jars for 15 minutes; increase time as needed for your altitude.

Link to my paste tomato taste off blog post: https://milesawayfarmww.com/2014/08/3...

Link to how you can and can't tweak a canning recipe: https://www.healthycanning.com/safe-t...