I've been so blessed. I had a moment yesterday when I realized I'd been complaining about all of the preserving and harvest work that I'm doing, even if the complaining was only in my head. Yet in reality, I am profoundly grateful for all of God's provisions. I am so blessed. I am always provided for. I apologize for any complaining you've had to hear from me. I am a work in progress, but I am actively trying to see how blessed I am.
cost: about 70 cents a jar
Following that thought, I want to show what blessings I had this past weekend. I made our year's salsa, 17 pints of salsa, using the garden cilantro that was ready for harvest.
You should know that you don't have to have a large garden to make your own salsa and do it on a budget. In fact, the only homegrown ingredients used in this double batch of salsa were oregano and cilantro, both foods that are either common to most kitchens or easily purchased. The store-bought ingredients included canned tomatoes, fresh onions, salt, white vinegar, chili powder, red pepper flakes, garlic powder, and fresh jalapẽno peppers. Almost everything in my salsa was purchased. You'll notice I used canned tomatoes, a cost-effective version of tomatoes at 56 cents/lb for me. As a bonus, canned tomatoes are less mess/work compared to peeling fresh tomatoes.
My cost was around 70 cents per pint, including new lids. Of course, I'm careful to source my ingredients and canning supplies frugally. My lids were clearance from a couple of years ago. My canned tomatoes were bought in institutional-size cans (#10 cans -- 102 oz -- from a restaurant supply) bought in a case of 6 (best price per can as a case). I used 2 of those large cans of tomatoes for a double batch of salsa and will be using the rest throughout the year. Just an FYI, leftover opened canned tomatoes can be frozen and then used in cooking at a later time. So as I open these large cans, I divide the leftovers into quart freezer containers, to thaw and cook with another day. My price per #10 can was $3.59 each, or 3.5 cents per ounce. I pay attention to getting the tomatoes inexpensively, as they're the one ingredient called for in the greatest quantity in my recipe.
Before I ever set out to make my own salsa, I calculated the cost per pint and compared it to the cost for me to purchase salsa. Right now, my local budget option is Walmart Great Value jarred salsa at $1.98/pint. I saved about $1.30 per jar, or about $22 total, by making my own using this easy recipe.
Here's the recipe I've used annually for a couple of decades. It's my husband's favorite salsa, as it has a lot of flavor and not just heat.
Easy Tomato Salsa Using Canned Tomatoes (yield just over 8 pints)
- 1 102 oz. can whole, peeled tomatoes with liquid (#10 can), or about 3 quarts tomatoes, chopped, with juice/liquid
- 1 1/2 large onions, chopped
- 5-10 jalapẽnos, seeded and minced (this batch I used 5 somewhat large jalapẽnos)
- 1/3 cup chopped fresh cilantro
- 3/4 cup white vinegar
- 1 1/2 tablespoons pickling or kosher salt
- 3 cloves garlic, or 3/4 teaspoon garlic powder
- 1 teaspoon to 1 1/2 tablespoons dried red chili flakes (according to taste -- I use 1 teaspoon for a mild salsa)
- 1 1/2 tablespoons dried, crushed oregano
- 2 1/4 tablespoons chili powder
Chop whole tomatoes (I use my food processor for this, about 2 cups at a time).
Dump tomatoes and their liquid into a large stainless (or other non-reactive) stock pot. Chop onions and add to stockpot.
Seed and mince jalapeños and chop cilantro, then add to tomatoes and onions. Stir in vinegar and dry seasonings. Allow to stand for 30 minutes.
Meanwhile, sterilize jars.
Back to the stove. Bring the stockpot to a boil while stirring, using hood fan. Simmer for 10 minutes. Turn off stove, fill jars, then seal and process for 30 minutes. And that's it.
Canning can sometimes be a cost-saver if you obtain ingredients at a good price. If a recipe is simple enough, it's worth it to estimate the cost to purchase needed ingredients and compare with buying a ready-made product. For me, homemade salsa from purchased ingredients is one of those food items that helps stretch my grocery budget.
Do you can or preserve anything for which you need to buy all or most of the ingredients? Does this turn out to be a cost-saver, or do you like to home-can this food for other reasons?
I knew you used canned tomatoes for your salsa. I use garden tomatoes and I do wonder about the difference. Cost and taste. Taste doesn't really bother me because I also usually have a #10 can of puree or tomatoes in my pantry incase I need more sauce through the year. IF not I make it anyway. LOL
ReplyDeleteHi Amy,
DeleteYou are so fortunate to have enough tomatoes in your garden to make salsa with them! We have enough tomatoes for fresh eating, but not enough to can. I'm sure your salsa is delicious.
Yum, Lili. Looks like a great recipe. I use canned, chopped green chiles in both salsa cruda (fresh) or cooked salsa, because we don't like a lot of heat, and I'm very sensitive to fresh pepper oils if I cut my own. I have an old BHG Mexican cookbook that also adds ground mustard to salsa cruda for more heat, but a manageable, flavorful heat. We've put a dash of that in salsa for decades, now. Do you remember years ago when you were oven-roasting canned whole tomatoes? The salsa I made using some of those was delicious! If we make a mistake and end up with whole tomatoes, instead of crushed, again, I'll definitely be making more of that! Sara
ReplyDeleteHi Sara,
DeleteI've used canned chiles in salsa, too. I found them very flavorful and made the whole job easier. Thanks for reminding me about them. Canned chiles or pickled jalapenos allow salsa making mid-winter when fresh peppers are often more expensive where I live.
Yes! I was just thinking about oven-roasted whole canned tomatoes. Now that I have 4 spare cans, I was thinking about making those again. That's great to hear that they make delicious salsa. I will give that a try.
I make salsa some years if we have an excess of tomatoes from the garden. I prefer taste of using fresh tomatoes. However, we don't eat a lot of salsa, so we just buy it when we want it. Aldi's usually has a good price for ready made.
ReplyDeleteHi Live and Learn,
DeleteI agree, fresh salsa is very tasty. I'd like to find a way to make it fresh in late summer/early fall, using our cilantro, that doesn't use raw onions (but still has that flavor). I get very sick when onions aren't cooked. I'm glad you have an Aldi's with good prices on so many foods, including salsa.
Sounds like a delicious recipe and a great way to have inexpensive salsa!
ReplyDeleteOne thing that I can from all purchased ingredients is simply beans, mainly kidney beans and black beans but also ready-to-eat "baked" beans (from Navy beans). I can purchase organic dried beans in bulk and pressure can them at substantial savings over storebought as well as not having to mess with recycling the cans. The added benefit is that I pre-soak the beans. A comparable brand (Jovial) that come pre-soaked and then canned in glass jars would be cost-prohibitive for me to purchase.
Hi Cat,
DeleteInteresting. I hadn't heard of commercially-made cooked beans in jars. I agree that having cooked beans on hand is such a convenience. I may have to look into pressure canning beans. I do cook beans and freeze them for quick meals on another day. But that uses precious freezer space. Thanks for sharing.