Canned Salsa (Refined Sugar Free)

By Irene Shaver @hhwife
It has been a great tomato growing year.  One of the ways we have been preserving this delicious fruit is by canning them into salsa.  This is my go to recipe for regular salsa.  I make it just a mild heat for the girls but you can increase the heat with more hot peppers.
 Ingredients
  • 8 cups chopped, peeled tomatoes*
  • 2 large minced onions
  • 4 cloves garlic
  • 1 lime juiced
  • 1 lemon juiced
  • 1/3 cup chopped cilantro
  • 1 1/2 tablespoons sea salt
  • 1 teaspoon black pepper
  • 2 minced hot peppers (increase for more heat)
  • 2  finely chopped green peppers
  • 10 drops stevia

 Directions
  1. In a large stainless steel stockpot, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly to prevent burning.
  2. Reduce heat and boil gently until thickened, about 30 minutes. Stir often to prevent burning.
  3. Prepare pot for canning, jars, and lids.
  4. Ladle hot salsa into hot jars, leaving  1/2-1 inch of space at the top. Wipe rim and attach lids.
  5. Place jars in canning pot, covering by at least 1-inch and bring to a boil. Process for 15 minutes, turn off the heat and let sit for 5 minutes.
  6. Remove jars to cool before storing.

*How to Peel Tomatoes
  • Bring a large pot of water to a boil.
  • Wash tomatoes
  • Make a small x pattern on the bottom of the tomato to help with the peeling.  (Don't cut into the tomato too deep.)
  • Place tomatoes in the boiling water for 1 minute.  
  • Take tomatoes out, cool or rinse with cold water.
  • Peel.