Mediterranean Salsa
Mediterranean Salsa
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Ingredients
| Salsa | ||
| 8 | cups fresh tomatoes, diced ½ inch | |
| 2 | tablespoons garlic, minced | |
| ¼ | cup capers, chopped | |
| ¼ | cup sun-dried tomatoes, chopped | |
| ½ | cup red onions, finely diced | |
| ½ | cup fresh basil, chopped | |
| 2 | tablespoons smoked paprika | |
| 1 | cup mix of black and green olives, chopped | |
| 1 ½ | tablespoons salt | |
| Gastrique | ||
| 1 ⅓ | cups CO-OP GOLD Red Wine Vinegar | |
| ⅓ | cup caper juice | |
| ⅓ | cup white sugar | |
| excess liquid from chopping tomatoes | ||
Directions
Place three clean 750 mL wide-mouth mason jars on a rack in a boiling-water canner; cover jars with water and heat to a simmer (180° F/82° C). Set screw bands aside; heat SNAP LID® sealing discs in hot (not boiling) water (180° F/82° C). Keep jars and sealing discs hot until ready to use.
Combine all salsa ingredients in large bowl. Place gastrique ingredients in large saucepan and cook over medium heat until sugar and vinegar mixture is reduced by 80%. Add salsa ingredients to saucepan and immediately remove from heat. Mix well with wooden spoon.
Ladle hot salsa into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using non-metallic utensil, remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe jar rim to remove any food residue. Centre hot sealing disc on clean rim. Screw band down until resistance is met; then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining salsa.
When canner is filled, cover all jars by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1,000 ft. (305 m), process boil-filled jars for 30 minutes.
When processing time is complete, turn stove off, remove canner lid and wait five minutes. Remove jars without tilting and place them upright on protected work surface. Cool upright, undisturbed, for 24 hours. DO NOT RETIGHTEN screw bands.
After cooling, check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars. Label and store jars in a cool, dark place. For best quality, use home-canned foods within one year. Yields three 750 mL wide-mouth mason jars.
