Our tomatoes have finally started to turn red and now we need to use them up. What better way then sauce and salsa! Because I do not own a pressure canner, I had to find a highly acidic salsa recipe to water bath can. This is a pretty simple tomato salsa recipe from Marisa McClellan’s Food in Jars. It is far more tart then I am used to due to the cider vinegar, but I am sure after sitting awhile the flavors will come together and it will be just as enjoyable as any other salsa.
If you do not own this book, here is a pretty comparable recipe for free on the internet 😉
Do you prefer a canned salsa or a fresh pico de gallo?
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