Little Mama or Juliet Tomato Salsa

Homemade Salsa Recipe for Canning – Makes 7 Pints

Little Mama or Juliet Tomato Salsa. So this year I planted 5 of these Little Mama tomato sets in my garden, not knowing too much about them and how well they would produce. Well lo and behold – I now have hundreds of these tomatoes and one can only eat so much off the vine and in salads.

The Little Mama’s are sweet and tasty, just like sweet million cherry tomatoes but a bit bigger – actually twice the size of cherries. They’re not too juicy, pretty meaty, and are perfect for canning. So I decided to make salsa with them. And I will say, the salsa turned out really good – had to put them in pints as my husband can eat a whole small jar in one sitting.

So if you are looking for a good spicy salsa canning recipe, check this one out. It won’t disappoint.

To Peel or Not to Peel Tomatoes – that is the question

Let’s talk about the ingredients. So I know many people leave the skins on their cherry tomatoes when making this salsa recipe. And even tho I used Little Roma (Little Mama) tomatoes, which are about twice the size of cherry tomatoes, I took the skins off anyways.

Yes, it was a beotch to do – but something about skins left on canned tomatoes just makes my skin crawl – OCD maybe ?? But it’s up to you – you can keep the skins on or take them off.

After deskinning the tomatoes, I put them in the blender for a second or two before adding to my pot. Saved me a ton of stirring and crushing them while the salsa was cooking.

I also threw the onions, peppers, and garlic into my food processer and gave them a good whirl – which made the chopping process so much easier.

Anyways, on to the canning process … Enjoy 🙂

Little Mama Tomato Salsa – the Canning Process

Little Mama Tomato Salsa – Makes 7 Pints
thank you Seed to Pantry for the approved recipe base

Ingredients
10 c chopped Little Roma (Little Mama or Juliet) tomatoes
2 C chopped Anaheim Peppers
4 Jalapeno Peppers
1 1/3 c chopped Onion (3 large onions)
3 Garlic cloves
2 tsp Pickling Salt
1 c Apple Cider Vinegar
1/4 c Lime Juice

Instructions
Prepare your canning supplies – sterilize your jars, the lids, and rings, which I do in my dishwasher, and then keep them there so they stay warm until ready to use. Add the required water to the water bath canner and get it to a nice hot temperature and ready for hot jars.

Add all the ingredients to a large stainless steel pot and bring it all to a boil. Reduce the heat and cook it down so there’s not too much liquid in the pot. This took me 30 minutes.

Ladle the hot salsa into pint jars. Wipe the jar tops and seal with lids and rings. Place them in the hot water bath and process the jars for 15 minutes, adjusting for altitude. Turn off the heat; remove the lid, and let the jars stand for 5 minutes. Remove the jars and place them on a kitchen towel to cool.

And there you have it – pretty easy and straight forward.